Description
Indulge in a creamy and refreshing Lemon Vanilla Chia Pudding that’s perfectly layered with velvety lemon pudding and subtle vanilla chia seeds. This dairy-free treat combines the tropical flavors of coconut milk and cream with zesty lemon and a hint of sweetness from monkfruit, making it a delightful and healthy dessert or snack option.
Ingredients
Chia Pudding
- 2 tbsp chia seeds
- 3/4 cup unsweetened coconut milk
- 1 1/2 tbsp Lakanto monkfruit white sugar replacement
- 1 tsp vanilla extract (not imitation)
Lemon Pudding
- 1/2 cup canned coconut cream (cream part only)
- 1/2 cup unsweetened coconut milk
- 1/3 cup Lakanto monkfruit white sugar replacement
- 4 egg yolks
- 1 tbsp cornstarch
- 1 tbsp lemon zest
- 1/4 cup fresh squeezed lemon juice
- 1 tbsp coconut oil
Instructions
- Prepare Chia Pudding: In a medium bowl, stir together chia seeds, coconut milk, vanilla extract, and monkfruit sugar. Cover the bowl and refrigerate for at least 3 hours to allow the chia seeds to absorb the liquid and thicken.
- Whisk Egg Yolks: In a small bowl, whisk the 4 egg yolks thoroughly until smooth and set aside for later use.
- Heat Ingredients for Lemon Pudding: Set a heatproof bowl over a pot of simmering water to create a double boiler. Add monkfruit sugar and cornstarch to the bowl and mix well.
- Combine Lemon Mixture: Stir in the lemon juice, unsweetened coconut milk, canned coconut cream, and lemon zest into the heatproof bowl. Mix until fully combined.
- Incorporate Egg Yolks & Thicken: Whisk the egg yolks into the lemon mixture continuously, heating and stirring for approximately 12 to 15 minutes until the pudding thickens.
- Finish Lemon Pudding: When the pudding is thick, remove it from heat and stir in the coconut oil until fully incorporated. Let it cool for 15 minutes; straining is optional if a smoother texture is desired.
- Chill: Cover the lemon pudding and refrigerate for 2 to 3 hours to fully chill and set.
- Assemble and Serve: Layer the prepared chia pudding and lemon pudding in parfait glasses or yogurt jars. Garnish with extra lemon zest if desired, then serve chilled.
Notes
- Use unsweetened coconut milk and coconut cream to keep the dessert dairy-free and rich.
- Ensure you use real vanilla extract instead of imitation for the best flavor.
- Whisk the egg yolks continuously when heating to prevent scrambling.
- Straining the lemon pudding after cooking will result in a smoother texture but is optional.
- Chilling the puddings well improves the layering and overall taste.
- Lakanto monkfruit sweetener is a sugar replacement; you can substitute with another low-calorie sweetener if preferred.
