Lemon Chia Pudding in Your Pressure Cooker
This refreshing lemon chia pudding combines creamy coconut milk and protein-rich cottage cheese for a bright, tangy, and satisfying dessert that’s simple to prepare in your pressure cooker.
Ingredients
Main ingredients
- ¼ cup chia seeds these little guys thicken the pudding real good
- ½ cup coconut milk brings creaminess and a subtle tropical vibe
- ¾ cup cottage cheese tosses in protein and makes it super smooth
- 1 lemon zest lemon fresh zing you gotta love
- ¼ cup lemon juice makes it tangy enough to wake ya up
- 1-2 tablespoon maple syrup or honey sweet point depends on you
- 1 teaspoon vanilla extract adds warmth and depth to brightness
- pinch turmeric optional, for that pretty color pop
Instructions
Instructions
- First up, grab a good sized bowl where all the magic’s gonna happen. Toss in your chia seeds, coconut milk, and cottage cheese. Mixing these first helps the chia get soaking in that creamy base.
- Now, add the lemon zest and lemon juice. You sense that vibrant smell starting to tease you already. This part really lifts the pudding with freshness.
- Drizzle your maple syrup or honey right in, then splash the vanilla extract. If you want that little glow, sprinkle a pinch of turmeric. The color’s subtle but it adds some charm.
- Stir everything well until it’s fully combined and all ingredients hang out together evenly. You don’t want chia lumps sneaking in.
- Cover the bowl tight and pop it in your fridge. At least 2 hours or overnight works best. This lets the chia swell up and get that thick pudding feel you’re craving.
Notes
When you’re ready to dig in, give it a good stir so the chia seeds spread evenly. Spoon it into your favorite dish and top if you fancy. You’re set, ready for that first spoonful.
After you finish your pudding, stash leftovers in an airtight container and refrigerate. Use small jars or ramekins with lids for meal prep or snack portions.