Key Lime Chia Pudding (Print Version)
Tangy key lime and chia set in coconut milk, sweetened with maple for a creamy vegan, gluten‑free treat.
# What You’ll 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 for garnish
# Steps:
01 - In a medium mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, key lime zest, and key lime juice until thoroughly combined and no dry pockets remain.
02 - Allow the mixture to rest for 5 minutes, then whisk vigorously a second time to break up any chia seed clumps and ensure even distribution.
03 - Cover the bowl tightly and refrigerate for at least 2 hours or overnight, until the chia seeds have absorbed the liquid and the pudding reaches a thick, creamy consistency.
04 - Remove from the refrigerator and stir the pudding well. Spoon into individual serving glasses or bowls, dividing evenly among 4 portions.
05 - Top each portion with a dollop of coconut yogurt, a sprinkle of crushed graham crackers, and additional lime zest or thin lime slices. Serve chilled.
# Expert Tips:
01 -
- The texture is like a tropical cloud, and the lime flavor hits you in waves rather than all at once.
- Zero cooking means you can throw it together at midnight and wake up to something that feels genuinely indulgent.
02 -
- Skipping the second whisk almost guarantees lumpy chia pockets that no amount of stirring later can fix.
- Blending the finished pudding with an immersion blender transforms it into something closer to mousse if you prefer a silky texture.
03 -
- Taste your limes before measuring because their acidity varies wildly, and adjust the maple syrup accordingly.
- Use a jar with a tight lid so you can shake the pudding halfway through chilling instead of dirtying a whisk twice.