Key Lime Chia Pudding (Print Version)
Silky key lime chia pudding with coconut milk and maple sweetness, chilled until creamy. Vegan, gluten-free.
# 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
# Directions:
01 - In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, key lime zest, and key lime juice until well combined.
02 - Let the mixture sit for 5 minutes, then whisk again thoroughly to prevent clumping of chia seeds.
03 - Cover the bowl and refrigerate for at least 2 hours, or overnight, until the pudding thickens to a creamy consistency.
04 - Stir the pudding before serving. Spoon into individual bowls or glasses.
05 - Top with coconut yogurt, crushed graham crackers, and extra lime zest or lime slices if desired.
# Expert Tips:
01 -
- It tastes like key lime pie decided to become a healthy breakfast and nobody complained about the transition.
- Zero cooking means your kitchen stays cool and you get dessert for breakfast without a single guilty thought.
02 -
- Skipping the second whisk is the fastest route to lumpy pudding with dry chia pockets hiding inside.
- Blending the finished pudding before chilling changes the texture completely into something silky and mousse like if that appeals to you.
03 -
- Use a jar instead of a bowl for the initial mix, then shake it vigorously instead of whisking for fewer dishes and a smoother result.
- Toast the graham cracker crumbs briefly in a dry pan to wake up their buttery flavor before sprinkling on top.