Key Lime Chia Pudding (Print version)
Creamy coconut milk pudding infused with zesty key lime and nutritious chia seeds. A refreshing vegan treat.
# What goes in:
→ Pudding Base
01 - 2 cups unsweetened coconut milk (or other plant-based milk)
02 - 1/3 cup chia seeds
03 - 1/4 cup pure maple syrup (or agave nectar)
04 - Zest of 2 key limes (or 1 regular lime)
05 - 1/4 cup fresh key lime juice (or regular lime juice)
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Optional Toppings
08 - Coconut whipped cream
09 - Extra lime zest
10 - Crushed graham crackers (gluten-free if needed)
11 - Fresh key lime slices
# Cooking 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 well combined.
02 - Let the mixture sit for 10 minutes, then stir again to prevent the chia seeds from clumping together.
03 - Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding has thickened to a creamy consistency.
04 - Before serving, give the pudding a good stir. Spoon into serving glasses and garnish with coconut whipped cream, extra lime zest, crushed graham crackers, or fresh lime slices. Serve chilled.
# Tips from flavorandfeast:
01 -
- It delivers every bit of key lime pie flavor without turning on the oven or rolling out a single crust.
- The chia seeds do all the thickening overnight, so you get a nutrient packed treat that tastes purely indulgent.
02 -
- Skipping the ten minute rest and second stir almost guarantees a pudding full of chia seed clumps that never fully soften.
- Blending the entire mixture before chilling produces an impossibly smooth result that feels more like mousse than pudding.
03 -
- Use a fine grater for the lime zest to avoid bitter white pith sneaking into your pudding.
- Taste the mixture before chilling and adjust the sweetness or lime juice since flavors mute slightly when cold.