1-Getting started with this lemon cream chia pudding is straightforward and fun. Begin by blending the main components to create a smooth base. This step ensures everything mixes well and gives you that creamy texture we all love.

2-First, add 1/2 cup full-fat coconut milk, 3/4 cup cottage cheese, 1/4 cup fresh lemon juice, zest of 1 lemon (about 2 teaspoons), 1 to 2 tablespoons maple syrup or honey, 1 teaspoon vanilla extract, and a pinch of turmeric if you want extra color to a blender. Blend until the mixture is completely smooth, which takes just a minute or two.

3-Next, pour this creamy blend into a bowl with 1/4 cup chia seeds. Stir everything together thoroughly so the seeds are evenly distributed. This helps them absorb the liquid properly and thicken up nicely.

4-Then, cover the bowl and pop it in the fridge for at least 2 hours, or better yet, overnight. This resting time lets the chia seeds work their magic, turning the mixture into a pudding-like consistency. Once it’s ready, give it a good stir; if it’s too thick, add a splash of milk to loosen it up. This pudding stores well in an airtight container for up to 5 days, making it ideal for meal prep.