1-First, in a blender, combine the 1/2 cup 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’re using it. Blend until everything is smooth and well-mixed, which should take about 1-2 minutes. This step is crucial for achieving that lemon cheesecake-like creaminess that’s so appealing.

2-Once blended, pour the mixture into a bowl and add the 1/4 cup chia seeds, stirring thoroughly to make sure the seeds are evenly distributed. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to let the chia seeds absorb the liquid and thicken up. During this time, the pudding will transform into a delightful, gel-like consistency that’s perfect for serving chilled.

3-After chilling, give the pudding a good stir to check its texture if it’s too thick, add a splash of milk and stir again to loosen it up. Serve it cold, topped with a dollop of yogurt and some crushed graham crackers for that extra lemon cheesecake vibe. Remember, the total prep time is around 15 minutes plus chilling, and no cooking is needed, making this a hassle-free option for busy schedules. For related ideas, check out our article on chia seed recipes for more variations.