Microbiome Friendly Lemon Chia Pudding with Berries - Danielle Walker Print

Lemon Chia Pudding with Berries

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  • 1 (13.5-ounce) can full-fat coconut milk
  • Zest of 1 lemon, plus more for serving
  • Juice of 2 lemons (about 1⁄3 cup)
  • 1⁄2 cup Almond Milk or Cashew Milk
  • 1⁄4 cup light-colored raw honey (see Note)
  • 1 teaspoon pure vanilla extract 1⁄8 teaspoon fine sea salt
  • 1⁄2 cup white chia seeds
  • Fresh berries and toasted unsweetened coconut flakes, for serving


  1. In a bowl, whisk together the coconut milk, lemon zest and juice, almond milk, honey, vanilla, and salt. Stir in the chia seeds.
  2. Divide the pudding among four to six small jars, then cover and refrigerate until set, about 4 hours.
  3. To serve, top the pudding with berries and a sprinkle each of lemon zest and coconut.



Note: To use dates in place of the honey, puree 41⁄2 ounces pitted dates with the coconut milk, then whisk together the ingredients as directed.

Make It Ahead: Make the puddings up to 5 days in advance and store in the fridge. Add the toppings just before serving.

Keywords: pudding, breakfast, dessert, paleo, clean eating, Danielle Walker, against all grain, gluten free