Key Lime Chia Pudding (Print View)

Tangy key lime chia pudding with coconut milk and maple syrup, chilled to a creamy, vegan gluten-free treat.

# What You Need:

→ Chia Pudding Base

01 - 2 cups unsweetened coconut milk (or almond milk)
02 - 6 tablespoons chia seeds
03 - 3 tablespoons pure maple syrup (or agave syrup)
04 - 1 teaspoon pure vanilla extract

→ Key Lime Flavor

05 - Zest of 2 key limes
06 - 1/4 cup fresh key lime juice (about 4-5 key limes)

→ Garnishes (optional)

07 - 1/2 cup coconut yogurt
08 - 1 tablespoon crushed graham crackers (gluten-free if needed)
09 - Key lime slices or additional zest

# How-To Steps:

01 - In a medium mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, key lime zest, and fresh key lime juice until thoroughly combined and smooth.
02 - Allow the mixture to rest for 5 minutes, then whisk again vigorously to break up any chia seed clumps and ensure even distribution throughout the liquid.
03 - Cover the bowl tightly and refrigerate for at least 2 hours or overnight, allowing the chia seeds to fully absorb the liquid and the pudding to thicken to a rich, creamy consistency.
04 - Remove from the refrigerator and stir the pudding well to loosen the texture. Spoon into individual serving glasses or bowls, dividing evenly among four portions.
05 - Top each serving with a dollop of coconut yogurt, a sprinkle of crushed graham crackers, and additional lime zest or thin lime slices for a bright, finished presentation.

# Expert Hints:

01 -
  • No cooking required, which means your kitchen stays cool and you stay sane during hot months.
  • The chia seeds do all the thickening work while you sleep, so morning you gets all the credit.
  • It is vegan, gluten free, and dairy free without tasting like it is missing anything at all.
02 -
  • If your pudding comes out too thin after chilling, stir in another tablespoon of chia seeds and give it another hour in the refrigerator to firm up.
  • Blending the finished pudding before serving creates an impossibly silky texture that feels more like mousse than anything else.
03 -
  • Roll each key lime firmly on your counter before zesting and juicing to release the most oils and liquid from the fruit.
  • Use a microplane for zesting rather than a box grater because the finer zest distributes flavor more evenly throughout the pudding.

Go Back