Key Lime Chia Pudding (Print Page)

Creamy coconut and lime chia pudding, naturally sweetened and plant-based

# What You Need:

→ Pudding Base

01 - 2 cups unsweetened coconut milk (or other plant-based milk)
02 - 1/3 cup chia seeds
03 - 1/4 cup pure maple syrup (or agave nectar)
04 - Zest of 2 key limes (or 1 regular lime)
05 - 1/4 cup fresh key lime juice (or regular lime juice)
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt

→ Toppings (optional)

08 - Coconut whipped cream
09 - Extra lime zest
10 - Crushed graham crackers (gluten-free if needed)
11 - Fresh key lime slices

# Directions:

01 - In a medium mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, lime zest, lime juice, vanilla extract, and salt until well combined.
02 - Let the mixture sit for 10 minutes, then stir again to prevent the chia seeds from clumping together.
03 - Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding has thickened to a creamy consistency.
04 - Before serving, give the pudding a thorough stir. Spoon into serving glasses and garnish with coconut whipped cream, extra lime zest, crushed graham crackers, or fresh lime slices. Serve chilled.

# Expert Tips:

01 -
  • It tastes like key lime pie decided to become something you can eat for breakfast without a single ounce of guilt.
  • No cooking, no baking, no fancy equipment, just a bowl and a whisk and a little patience while the fridge does the real work.
  • The chia seeds give it this luxurious tapioca like texture that makes you forget it is actually good for you.
02 -
  • Skipping the ten minute restir is the fastest route to lumpy pudding with pockets of dry chia seeds that never hydrate properly.
  • Blending the pudding with an immersion blender before chilling creates an impossibly creamy, custard like texture that feels more like mousse.
  • This keeps for up to four days in the fridge, so make a double batch on Sunday and eat your way through the week.
03 -
  • Toast the graham crackers in a dry skillet for two minutes before crushing them, and the warm spiced flavor will surprise you.
  • Rub the lime zest into the maple syrup with your fingers before adding it to the bowl, which releases the essential oils and makes the lime flavor twice as bright.

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