Key Lime Chia Pudding (Printable)

Tangy key lime chia pudding with coconut milk, maple syrup and citrus zest. Chilled, vegan, gluten-free, creamy.

# 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 4-5 key limes)

→ Garnishes

07 - 1/2 cup coconut yogurt
08 - 1 tablespoon crushed gluten-free graham crackers
09 - Key lime slices or additional lime zest for garnish

# How to Make It:

01 - In a medium mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, key lime zest, and key lime juice until thoroughly combined and no dry pockets remain.
02 - Allow the mixture to rest for 5 minutes at room temperature, then whisk vigorously a second time to break up any chia seed clumps that may have begun forming.
03 - Cover the bowl tightly with plastic wrap and transfer to the refrigerator. Chill for a minimum of 2 hours or overnight until the pudding reaches a thick, creamy consistency.
04 - Remove from the refrigerator and give the pudding a final stir. Spoon evenly into four serving glasses or bowls.
05 - Top each portion with a dollop of coconut yogurt, a sprinkle of crushed graham crackers, and extra lime zest or thin lime slices. Serve immediately while chilled.

# Expert Suggestions:

01 -
  • The chia seeds do all the heavy lifting overnight, so you barely lift a finger for something that tastes like a Key West vacation in a jar.
  • It is vegan, gluten free, and genuinely satisfying, which means nobody at the table feels like they are missing out on anything.
02 -
  • That second whisk after 5 minutes is not optional, and skipping it is exactly how you end up with a lumpy mess instead of silky pudding.
  • Blending the finished pudding with an immersion blender before chilling transforms the texture from tapioca like to something closer to mousse.
03 -
  • Roll each lime firmly on the counter before juicing to release more liquid and get every last drop.
  • Toast the graham cracker crumbs in a dry pan for 2 minutes and you will wonder why you never did it before.

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