Key Lime Chia Pudding (Printable Version)
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
→ Optional Toppings
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 thoroughly combined.
02 - Allow the mixture to rest for 10 minutes, then stir again to break up any chia seed clumps and ensure even distribution.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight until the pudding has thickened to a creamy consistency.
04 - Give the pudding a thorough stir before serving. Spoon into serving glasses and garnish with coconut whipped cream, extra lime zest, crushed graham crackers, or fresh lime slices. Serve chilled.
# Expert Hints:
01 -
- It gives you all the tangy, creamy magic of key lime pie without touching the oven.
- Chia seeds do the heavy lifting overnight so you wake up to a dessert that is already done.
02 -
- Skip that second stir and you will find slimy little boulders of clustered chia seeds staring back at you.
- Blending the finished pudding before chilling transforms the texture from tapioca like to silk, which some people prefer.
03 -
- Taste the mixture before you chill it and adjust the maple syrup because lime sweetness varies wildly depending on the batch.
- Use a lidded jar instead of a bowl so you can shake it halfway through chilling instead of dirtying a whisk twice.