This dessert layers creamy lemon-thyme chia pudding with a luscious berry fool topping, adding an extra layer of richness and fruity flavor. The smooth, citrusy chia pudding provides a refreshing base, while the airy berry fool adds a touch of indulgent creaminess. The combination of bright berries, tangy lemon, and aromatic thyme creates a dessert that’s light, layered, and perfect for summer gatherings or as an elevated, texture-friendly treat. This dessert’s versatility makes it ideal for anyone seeking both flavor and smoothness in each bite!
Check out the modifications below the recipe for customizing IDDSI-level, style of eating, or energy levels!
Lemon-Thyme Berry Chia Pudding
Ingredients
Equipment
Method
- Use a spice grinder or high-speed blender to grind the chia seeds and thyme into a fine powder.
- Puree the mixed berries until smooth.
- In a mixing bowl, combine the coconut milk, berry puree, lemon juice, lemon zest, powdered chia seeds, ground thyme, and honey or maple syrup if desired.
- Whisk well to fully incorporate, then pour into serving dishes or jars. Refrigerate for at least 2 hours, or overnight, until thickened.
- In a small saucepan, combine the berries, sugar or honey, lemon juice, and lemon zest. Cook over medium heat until the berries soften and start to release their juices, about 5-7 minutes. Allow the mixture to cool, then puree until smooth.
- In a separate bowl, whip the cream (or coconut cream) with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the berry puree into the whipped cream, creating a marbled or swirled effect.
- Once the chia pudding is set, spoon a generous layer of the berry fool on top.
- For a decorative finish, add a small dollop of berry puree or a few extra whole berries as a garnish.
Notes
How do I…
Modify the texture?
People that have difficulty managing thin liquids often skip whipped creams like the berry fool topping. You could instead create a creamy berry puree that can still create layers of flavor and color to match the original presentation.
Blending and straining fruits as well as grinding chia seeds is recommended for people eating at or below IDDSI level MM5
Adjust the macros?
Protein: Use greek yogurt, marscarpone or skyr in place of some or all of the whipped cream to create a higher protein topping
Fat: Chia seeds are our thickener but also are fattier, so you’ll need to adjust fat on your dairy or coconut milk.
Carbs: The fiber in the fruits chosen help naturally keep net carbs lower; use unsweetened milks to reduce sugars
Make it fit my eating style?
Gluten-free: This is naturally gluten-free, enjoy!
Dairy-free/Vegan: Use coconut milk and cream, these tend to have the right fat content to help achieve a whipped texture. Swap in maple syrup or agave for sweeteners.
Make it fit my spoons?
Prep in parts: Chia pudding keeps 3–4 days in the fridge — make ahead in jars. Fool topping can be made a day in advance.
Buy Prepped: Buy whipped topping, use fruit preserves or just blended berries.
One-bowl method: If you don’t feel up to whipping cream, use full-fat coconut milk or coconut cream and gently mix with the berry puree
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