If you hate lemons, you'll hate this recipe.
The final recipe here is my third attempt at the perfect Lemon Curd Chia Pudding recipe... with poppyseeds, of course! Initially, I started with a single tablespoon of lemon juice... and finally worked up to a whopping four tablespoons. I wanted a kick in the tastebuds.
There's something about combining lemon and poppyseeds that warms my heart.
This recipe in particular... it feels like sunshine in a bowl. And it looks that way, too.
We all know that everyone scrolls to the bottom of text when there's a recipe involved, so I'll leave it at that. 😉
1 can (~400 ml) full-fat coconut milk
1 ripe banana
1 TBSP honey or maple syrup
zest of 1 lemon (about 1 TBSP)
juice of 1 lemon (about 4 TBSP)
1 tsp vanilla
1 tsp turmeric
pinch of sea salt
3 TBSP chia seeds
1 TBSP poppy seeds
Blend coconut milk, banana, honey, lemon zest & juice, vanilla, turmeric, & sea salt until smooth and creamy.
Pour mixture into a glass jar.
Add chia seeds and poppy seeds.
Shake to combine.
Refrigerate for a minimum of 4 hours, or overnight.
Easy peasy, lemon squeezy.