Key Lime Chia Pudding (Printable)
Tangy key lime with creamy coconut chia, chilled to a velvety texture for a light 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 to 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 smooth and well combined.
02 - Allow the mixture to rest for 5 minutes, then whisk again thoroughly to break up any chia seed clumps and ensure even distribution.
03 - Cover the bowl and refrigerate for at least 2 hours or overnight until the pudding reaches a thick, creamy consistency.
04 - Give the pudding a good stir, then spoon into individual serving glasses or bowls.
05 - Top each portion with coconut yogurt, a sprinkle of crushed graham crackers, and extra lime zest or lime slices as desired.
# Expert Tips:
01 -
- It tastes like key lime pie met a health food store and they became best friends.
- Zero cooking means you can make this half asleep and still impress everyone at brunch.
02 -
- Skip that second whisk and you will find rubbery clumps of chia at the bottom that no amount of stirring can fix later.
- Key limes are significantly smaller and more fragrant than regular Persian limes, so do not substitute one for one by size alone.
03 -
- Blend the finished pudding for thirty seconds if you want a texture closer to mousse than tapioca.
- Toast the graham cracker crumbs in a dry pan for two minutes and your guests will think you did something fancy.