Key Lime Chia Pudding (Printable Version)
Tangy key lime and chia set in coconut milk; creamy, vegan, gluten-free, chilled for breakfast or light dessert.
# 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
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 chia seeds from clumping.
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 well before serving, then spoon into individual bowls or glasses.
05 - Top each portion with coconut yogurt, crushed graham crackers, and extra lime zest or lime slices as desired.
# Expert Tips:
01 -
- No cooking required, just a bowl, a whisk, and patience while the fridge does the work.
- The tang of fresh key lime juice against rich coconut milk is a combination that makes people close their eyes when they take the first bite.
02 -
- Skip the second whisk and you will find rubbery little seed bombs floating in liquid instead of silky pudding.
- Blend the finished pudding before chilling if you want a texture closer to traditional mousse.
03 -
- Roll each lime firmly on the counter before cutting and you will extract nearly twice as much juice.
- Make a double batch because the second one will disappear faster than you expect and you will wish you had planned ahead.