Lemon Chia Pudding



  • 1 can full-fat coconut milk
  • 1/2 cup chia seeds
  • 2-4 tablespoons maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • 1/2 lemon, juiced
  • 1/8 teaspoon lemon zest


  1. Combine all ingredients in a bowl and whisk together, ensuring all clumps of chia seeds are broken up. Cover and refrigerate for at least 2 hours or overnight to thicken.

    Note: Serve garnished with additional lemon zest, pistachios, or toasted coconut shreds.


from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegan