- 3 tablespoons black chia seeds
- 1 cup almond milk or any other milk
- 1 teaspoon runny honey plus more to taste
- ¼ teaspoon vanilla extract
- Zest of 1 Meyer lemon
- Small pinch kosher salt
- 1 tablespoon flaked coconut
- 1 tablespoon toasted chopped pistachios
- 1 tablespoon chopped crystallized ginger
Chef's Knife
Whisk
Mixing Bowl
Add chia seeds, almond milk, honey, vanilla, Meyer lemon zest, and kosher salt to a medium bowl, whisking to combine. Whisk 2 more times within a 10 minute period, then cover the bowl with plastic wrap, and transfer to the refrigerator. Let sit overnight (for up to 2 days). When you are ready to serve, whisk the chia seed-almond milk mixture to break up any lumps. Taste for sweetness, and add additional honey if needed (this shouldn't be too sweet). Top with flaked coconut, chopped pistachios and chopped crystallized ginger.
- Storage: The Meyer Lemon Chia Pudding can be stored in the refrigerator for up to two days in an airtight container. If you plan on making it ahead of time, keep the toppings separate until serving to maintain their texture.
- Freezing: While it’s best enjoyed fresh, you can freeze the pudding. Just note that the texture may change slightly upon thawing, so consider adding a splash of almond milk when you serve it after freezing.
- Pairing: Serve your pudding alongside a fresh fruit salad or as part of a brunch spread with granola and yogurt for a balanced meal.
- Flavor variations: Experiment with different citrus fruits. Try using lime or orange zest for a unique twist on the classic Meyer lemon flavor.
- Garnish options: Consider adding some fresh mint or edible flowers for a beautiful garnish that elevates your dish.
- Meal prep: This recipe is perfect for meal prep! Prepare multiple servings and portion them into jars for a quick breakfast or snack throughout the week.
