Key Lime Chia Pudding (Print Version)
Creamy citrus pudding with coconut milk and wholesome chia seeds, offering refreshing key lime flavors in a naturally sweet, plant-based treat.
# What You'll Need:
→ Pudding Base
01 - 2 cups unsweetened coconut milk or other plant-based milk
02 - ⅓ cup chia seeds
03 - ¼ cup pure maple syrup or agave nectar
04 - Zest of 2 key limes or 1 regular lime
05 - ¼ cup fresh key lime juice or regular lime juice
06 - ½ teaspoon vanilla extract
07 - Pinch of salt
→ Toppings
08 - Coconut whipped cream
09 - Extra lime zest
10 - Crushed graham crackers (gluten-free if needed)
11 - Fresh key lime slices
# How-To Steps:
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 vigorously to break up any chia seed clumps and ensure even distribution.
03 - Cover the bowl and refrigerate for a minimum of 4 hours, or ideally overnight, until the pudding has fully thickened to a creamy consistency.
04 - Before serving, give the pudding a final stir. Spoon into individual serving glasses or jars and garnish with coconut whipped cream, extra lime zest, crushed graham crackers, or fresh lime slices. Serve chilled.
# Expert Tips:
01 -
- It genuinely tastes like key lime pie filling, but you can eat it for breakfast without a single guilty thought.
- The entire thing comes together in one bowl with zero cooking, which means you get dessert magic with almost no cleanup.
02 -
- Skip that second stir after ten minutes and you will end up with uneven pockets of gummy seeds that no amount of whisking later can fix.
- Blending the finished pudding before chilling transforms it into something silky and custard-like, which is worth trying at least once.
03 -
- Roll each lime firmly on your counter before zesting and juicing to release more of the essential oils and get every last drop of liquid.
- Taste the mixture before you chill it and adjust the sweetness then, because cold dampens flavor and you cannot fix it easily later.