Ingredients

For the Chia Pudding Base:

  • Chia Seeds: 1/4 cup

  • Milk of choice: 1 cup (Almond, coconut, or dairy all work beautifully)

  • Maple Syrup or Honey: 1 tbsp

  • Vanilla Extract: 1/2 tsp

For the Lemon Curd Layer:

  • Fresh Lemon Juice: 1/4 cup (about 2 lemons)

  • Lemon Zest: 1 tbsp

  • Honey or Agave: 2 tbsp

  • Egg Yolks: 2 large (whisked)

  • Coconut Oil or Butter: 1 tbsp

For the Topping:

  • Greek Yogurt or Whipped Cream: 1/2 cup

  • Fresh Lemon Slices & Extra Zest

Instructions

1. Prepare the Chia Base

In a medium bowl or mason jar, whisk together the chia seeds, milk, sweetener, and vanilla. Let it sit for 10 minutes, then whisk again to prevent any clumps from forming. Cover and refrigerate for at least 4 hours, or overnight, until it reaches a thick, pudding-like consistency.

2. Make the Lemon Curd

While the pudding sets, create your citrus layer. In a small saucepan over low heat, combine the lemon juice, zest, and sweetener. Slowly whisk in the egg yolks. Stir constantly for about 5–7 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the coconut oil or butter for a silky finish. Let it cool completely in the fridge.

3. Assemble the Layers

Once both components are chilled:

  1. Fill your glass about two-thirds full with the chia pudding.

  2. Spoon a generous layer of the lemon curd directly over the pudding.

  3. Top with a dollop of Greek yogurt or whipped cream for that cloud-like finish.

4. Garnish and Serve

Finish the look with a fresh lemon slice and a sprinkle of zest. This dish is best served chilled.

Quick Tips

  • Vegan Option: Use a store-bought vegan lemon curd and coconut yogurt to make this entirely plant-based.

  • Meal Prep: You can assemble these in small jars with lids for a grab-and-go snack that stays fresh for up to 3 days.