Key Lime Chia Pudding (Printable)

Tangy, creamy key lime chia pudding with coconut milk and maple, chilled 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 4-5 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

# Directions:

01 - In a medium 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, then whisk again vigorously to break up any chia seed clumps that may have begun forming.
03 - Cover the bowl tightly and refrigerate for at least 2 hours or overnight, allowing the chia seeds to fully hydrate and the pudding to thicken into a creamy, spoonable consistency.
04 - Give the pudding a final stir to ensure uniform texture, then spoon into individual serving glasses or bowls.
05 - Dollop coconut yogurt over each portion, sprinkle with crushed graham crackers, and finish with a few key lime slices or a dusting of extra zest.

# Expert Suggestions:

01 -
  • The chia seeds do all the heavy lifting overnight, so you get a luxuriously thick pudding without turning on the stove or dirtying a blender.
  • That bright key lime flavor cuts through the richness of coconut milk in a way that makes each spoonful feel like a tiny vacation.
02 -
  • Skip the second whisk and you will find stubborn little chia seed islands floating in thin liquid no matter how long you chill it.
  • Key limes are significantly more fragrant and tart than regular Persian limes, and swapping them changes the entire personality of the dish.
03 -
  • Roll each key lime firmly on the counter before cutting and juicing to release significantly more liquid from the flesh.
  • Toast the graham cracker crumbs in a dry skillet for two minutes to intensify their buttery flavor and keep them crisper longer.

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