Key Lime Chia Pudding (Printable Version)

Tangy, creamy key lime chia pudding with coconut milk and maple syrup; vegan, gluten-free, chilled and ready to garnish.

# 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

# How To Make It:

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 and smooth.
02 - Let the mixture sit for 5 minutes to allow the chia seeds to begin absorbing liquid, then whisk again thoroughly to break up any clumps and ensure even distribution.
03 - Cover the bowl tightly and refrigerate for at least 2 hours, or overnight, until the pudding thickens to a rich, creamy consistency.
04 - Stir the pudding well before serving. Spoon into individual bowls or glasses, dividing evenly among 4 servings.
05 - Top each portion with a dollop of coconut yogurt, a sprinkle of crushed graham crackers, and extra lime zest or thin lime slices as desired. Serve chilled.

# Helpful Hints:

01 -
  • You literally stir everything together in one bowl and walk away, which feels like getting away with something.
  • The combination of key lime tang and creamy coconut milk tastes like a pie filling you get to eat for breakfast without guilt.
  • It is vegan, gluten free, and dairy free, so you can serve it to almost anyone without a second thought.
02 -
  • If you skip the second whisk, chia seeds settle into a gel clump at the bottom and no amount of stirring later can fully fix it.
  • Key limes are smaller and more aromatic than regular Persian limes, but in a pinch the larger ones work if you reduce the zest slightly.
03 -
  • Use a fork instead of a whisk for the second stir because it breaks up chia clumps more effectively with less effort.
  • Toast the graham cracker crumbs in a dry skillet for two minutes before sprinkling and the warmth brings out a buttery flavor that makes the whole dish sing.

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