Key Lime Chia Pudding (Print)
Tangy lime meets creamy chia in this refreshing, naturally sweetened dessert inspired by classic Key lime pie flavors.
# What You Need:
→ Chia Pudding
01 - 2 cups unsweetened almond milk (or other plant-based milk)
02 - 6 tablespoons chia seeds
03 - 1/4 cup pure maple syrup (or agave nectar)
04 - Zest of 2 Key limes (or regular limes)
05 - 1/4 cup freshly squeezed Key lime juice
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of sea salt
→ Optional Toppings
08 - 1/4 cup coconut yogurt
09 - Lime zest
10 - Crushed graham crackers (gluten-free if needed)
11 - Fresh mint leaves
# How to Make:
01 - In a medium mixing bowl, whisk together the almond milk, maple syrup, lime zest, lime juice, vanilla extract, and sea salt until fully combined.
02 - Add the chia seeds to the liquid mixture and whisk vigorously for about 1 minute to prevent clumping and ensure even distribution.
03 - Cover the bowl and refrigerate for at least 4 hours, or overnight, until the mixture thickens to a pudding-like consistency.
04 - Remove from the refrigerator and give the pudding a thorough stir to break up any settled seeds and achieve a uniform texture.
05 - Spoon into serving glasses or bowls. Top with coconut yogurt, extra lime zest, crushed graham crackers, and fresh mint leaves as desired.
# Expert Advice:
01 -
- It captures everything you crave about Key lime pie but leaves you feeling light and energized instead of weighed down.
- The recipe practically makes itself while you sleep, so morning you gets all the credit with none of the effort.
02 -
- Whisking thoroughly in the first two minutes is the single most important step, because once chia seeds clump together they form stubborn little islands that never fully dissolve.
- Blending the entire mixture before chilling transforms the texture from seedy and rustic to something closer to silky mousse, so try it both ways to find your preference.
03 -
- Roll each lime firmly on the counter before zesting and juicing to burst the inner segments and extract noticeably more liquid.
- Make a double batch on Sunday night and portion it into four jars with lids for an entire week of instant breakfasts that taste like vacation.