We are so lucky here in the South of the UK, where we are still in double figure temperature, enjoying the beginning of the autumn in full sunny days...AND we still all need something to refresh and fill us up for a snack or dessert or even breakfast.
Lemon curd + chia what a perfect combo...this vegan dessert is super simple, you can get the kids involved, it is zesty, cleansing and so refreshing. If you like it less tangy, add just half the lemon juice, adjust when needed.
This pudding has 2 layers, the bottom one is the chia pudding (you can add any fruits you like) + chia seeds and the top layer is the lemon curd. I prepared the chia first so it has time to set, then the lemon curd, once they both set and chilled, I then served up.
The curd is also super simple, lemon + juice + coconut milk + sweetener + cornflour +lemon essential oil (optional) + turmeric. It is super delicious. Chia seeds make it into one filling and delicious pudding or treat. Add more or less turmeric for the colour to make a Turmeric Lemon Chia Pudding. Be sure to hydrate well (drink water!) when eating decent amount of chia seeds in pudding or other form, it swallows up lol!
INGREDIENTS FOR THE CHIA PUDDING
1/2 cup (80g) Chia Seeds
2 cups (480ml) Coconut Milk or any non dairy milk
4 Tbsp Maple Syrup
INSTRUCTIONS FOR THE CHIA PUDDING
Add the chia seeds, coconut milk, maple syrup to a mixing bowl and whisk together.
Place the mixture into the fridge for 15 minutes and then bring it out and give it a stir and then put it back into the fridge for another 15 minutes.
Spoon it out into four serving glasses, back in the fridge and prepare your lemon curd next.
INGREDIENTS FOR THE LEMON CURD
1/2 cup (120ml) Lemon Juice (Freshly Squeezed)
1/2 cup to a cup (200g) White Sugar (depends how sweet you like it)
5 drops Lemon Essential Oil
1/4 tsp Salt
1 cup (240ml) Coconut Cream
2 Tbsp Cornstarch
1/8 tsp Turmeric
INSTRUCTIONS FOR THE LEMON CURD
Add the freshly squeezed lemon juice, white sugar, salt, coconut cream, cornstarch and turmeric to a saucepan and whisk together.
Keep whisking and alternately stirring until it thickens. Whisk even more vigorously when it thickens so that you make sure it’s nice and smooth.
Remove from the heat, it will thicken more as it cools and even more in the fridge, pour into a heat safe container, let it cool and jut before placing into the fridge to store, add the lemon essential oil.
It will keep for around a week in the fridge.
*If you can’t get hold of lemon essential oil, please get in touch. You mustn't use any lemon oil, it has to be Certified Therapeutic Grade oil. However, you can still omit it, you will lose a little of the lemon flavour but it will still be perfectly delicious.
*Use canned coconut cream. There is no need to separate the cream by chilling the can first, just stir it up and measure out a cup.
*Turmeric is just for colour and can be omitted if you prefer. You won’t get the bright colour but that’s also fine!
*This recipe makes just a little shy of two cups (around 450ml).