Lemon Chia Pudding Pressure Cooker Style
A creamy and citrusy lemon chia pudding made easy using a pressure cooker technique. Quick to prep, loaded with flavor, and perfect for a healthy treat any time of day.
Equipment
- 1 Blender or whisk if no blender
- 1 Mixing bowl for mixing the chia seeds
Ingredients
Main ingredients
- ¼ cup Chia seeds these little guys thicken the pudding nicely
- ½ cup Coconut milk brings that creamy, tropical flavor
- ¾ cup Cottage cheese adds protein and a smooth feel
- 1 Lemon zest zest of 1 lemon, gives a fresh zing you notice right away
- ¼ cup Lemon juice another layer of citrus brightness
- 1 to 2 tablespoon Maple syrup or honey depending on how sweet you want it
- 1 teaspoon Vanilla extract for that cozy, warm taste in every bite
- Pinch of Turmeric optional but adds a subtle golden hue
Instructions
Instructions
- First, toss coconut milk, cottage cheese, lemon zest, lemon juice, maple syrup or honey, vanilla extract, and turmeric into your blender. Blend until it’s smooth and creamy, kinda like a dreamy frothy base.
- Pour this mix into a bowl or container and stir in your chia seeds, making sure they’re well coated. No dry patch left behind.
- Let it sit for about 5 minutes, then give it a good stir. This stops the chia seeds from clumping and keeps pudding texture just right.
- Cover the bowl and pop it in the fridge. It needs at least 30 mins or overnight if you want thicker pudding that feels more indulgent.
- When you’re ready, give the pudding one last stir. It’s now ready for that tender pull with your spoon. Serve it plain or top with fresh fruit, granola, or an extra sprinkle of lemon zest for flair.
Notes
Store leftovers in an airtight container in fridge for up to 3 days. Stir in a splash of coconut milk if it thickens too much. Portion into jars for grab-and-go snacks!