Lemon-Ginger Chia Seed Pudding Recipe
Try this Lemon-Ginger Chia Seed Pudding Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon sea salt
- 1/2 cup chia seeds
- 2/3 cup (culinary) coconut milk (i use regular full-fat ca
- 2 cups unsweetened almond milk plain or vanilla
- 3 tablespoons honey preferably raw (or maple syrup for a vegan o
- 1 tablespoon lemon zest (about 2 lemons)
- 1 tablespoon peeled grated fresh ginger (about a 3-inch piece)
- Carbohydrate 12.8299500008084 g
- Cholesterol 0 mg
- Fat 8.71951500000383 g
- Fiber 10.6879502162933 g
- Protein 4.43016000000384 g
- Saturated Fat 0.900711000000639 g
- Serving Size 1 1 Serving (32g)
- Sodium 60.1734375005752 mg
- Sugar 2.14199978451511 g
- Trans Fat 0.6032880000023 g
- Calories 148 calories
Place the chia seeds in a medium container or bowl. In a separate medium bowl, whisk together the coconut milk, almond milk, honey, vanilla extract, lemon zest, ginger and salt.Pour the almond/coconut milk mixture into the container with the chia seeds. Stir immediately to combine otherwise you may end up with blobs of chia seeds. Allow to sit on countertop and stir every 5 minutes. After 15 minutes, it should have thickened somehwat.Cover and refrigerate for at least an hour. I usually do this the night before. This will stay fresh int he fridge for as long as your almond milk will. Fun to add toppings like fresh fruit, coconut or chopped nuts, or to layer with a thick smoothie.
