Key Lime Chia Pudding (Printable Version)
Creamy, zesty lime goodness with wholesome chia seeds—naturally plant-based and refreshing.
# 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
# How-To:
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 seeds from clumping.
03 - Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding has thickened.
04 - Before serving, give the pudding a good 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 but you can legitimately eat it for breakfast without anyone judging you.
- No cooking required at all, which means your kitchen stays cool and you stay happy.
02 -
- Skipping the ten minute restir is the number one reason chia pudding turns out with a gummy bottom layer and watery top.
- Blending the entire mixture before chilling creates an impossibly silky texture that feels more like mousse than pudding.
03 -
- Use a fork instead of a whisk for the second stirring because it breaks up clumps more effectively without splashing.
- Toast your graham crackers in a dry skillet for two minutes before crushing them and the topping goes from good to unforgettable.