Key Lime Chia Pudding (Print version)

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

# What goes in:

→ 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

# Cooking steps:

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 the 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 with coconut yogurt, crushed graham crackers, and extra lime zest or lime slices if desired.

# Tips from flavorandfeast:

01 -
  • No cooking required, which means your kitchen stays cool and your patience stays intact on the hottest days.
  • The chia seeds do all the thickening work while you sleep, so you wake up to dessert that is already finished.
  • It tastes genuinely like key lime pie but you can eat it for breakfast without a single guilty thought.
02 -
  • If you forget the second whisk, you will find a solid clump of chia seeds cemented to the bottom of your bowl that no amount of stirring can fix.
  • Key limes are smaller and more fragrant than regular Persian limes, but if you cannot find them, standard limes will still give you a delicious result.
03 -
  • Toast the graham cracker crumbs in a dry skillet for two minutes before garnishing and you will wonder why you ever used them plain.
  • A tiny pinch of salt in the base mixture makes the lime flavor pop in a way that surprises everyone who tries it.

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