This key lime pie chia pudding is thick, creamy, and delicious. It's surprisingly filling and tastes like key lime pie in a jar, making it perfect for breakfast, dessert, or meal prep.
If you're a fan of classic chia seed pudding, you'll love this citrusy twist! Key lime chia pudding has fresh lime juice and zest to bring the tangy flavor, coconut milk adds richness, maple syrup adds a touch of sweetness, and chia seeds make the perfectly spoonable pudding.
Want more quick and easy dairy free breakfast recipes? Try my blender overnight oats, coconut date balls, or vegan egg bites next. These can all be meal prepped for on-the-go mornings.
Ingredient notes
This key lime chia pudding comes together with simple ingredients, see below for my recommendations and suggested substitutions.
- Coconut milk: Use canned full-fat coconut milk for ultra creamy chia pudding. Light coconut milk or carton dairy-free milk will work, but the texture will be thinner.
- Chia seeds: Chia seeds are high in protein and packed full of nutrition! They have a neutral flavor and when soaked form a gel-like consistency, making them great for puddings, smoothies, and egg replacement when baking.
- Maple syrup: Use as much or as little maple syrup as you like, depending how sweet you want your pudding. Agave nectar is a tasty substitute.
- Lime juice: Fresh is best! Key limes are slightly more floral and tart, but regular limes work. Use a microplane to get all the yummy lime zest.
- Vanilla: Just a drop of vanilla extract makes this treat really taste like pie in a pudding!
- Salt: Lastly, a pinch of salt brings everything together and enhances the overall flavor.
How to make coconut lime chia pudding
Whisk all of the ingredients except the chia seeds together in a bowl until smooth. Stir in the chia seeds, let sit for 5 minutes, then stir again. This second stir prevents clumping and ensures an evenly thick pudding.
Cover and refrigerate for at least 2 hours, preferably overnight. The end result is a thick, pudding-like texture that's lip smacking good. Before serving, give the pudding a big stir then divide into jars, and top as desired.
For true key lime pie vibes, layer with dairy-free yogurt and crushed graham crackers!
Topping ideas
Finish your chia pudding with classic key lime pie flavors or fresh, crunchy add-ins for extra texture and flavor.
- Coconut whipped cream
- Extra lime zest
- Toasted coconut flakes
- Crushed graham crackers
- Fresh berries
- Nuts and seeds
Variations
Customize to make this pudding exactly how you like it!
- Protein boost: Add 1 tablespoon vanilla vegan protein powder. If needed, stir in 1-2 tablespoons extra non-dairy milk to keep it creamy.
- Make it mousse-like: Blend the mixture in a food processor or blender before chilling for an ultra smooth, pie-filling texture.
- Extra thick: Increase chia seeds to 4 tablespoons for a firmer consistency.
- Meal prep jars: Divide into individual jars before chilling so they're ready to grab in the morning.
Recipe testing tips from Jenna
I've tested this recipe several times in my kitchen so you can recreate it easily in yours. Follow these tips for the best results:
- Zest first, then juice. It's easier to zest whole limes, and the zest is what really gives that true key lime pie flavor!
- Whisk aggressively before adding chia. Fully combining the coconut milk prevents uneven texture later.
- Stir twice, always! That second stir after 5 minutes is the difference between smooth pudding and clumps.
- Let it chill overnight if possible. The flavor deepens and the texture thickens beautifully.
- Taste before refrigerating. Lime intensity varies, so adjust sweetness while everything is still liquid.
Mini Tulip Jelly Jar with Glass Lids, 6 Count
Microplane Classic Zester Grater, Black I hope you enjoy this key lime pie chia seed pudding as much as we do! It's bright, custardy, and tart. If you give it a try, please let me know what you think by leaving a rating and comment below.
Key Lime Chia Pudding Recipe
Ingredients
- 1 cup canned coconut milk well shaken
- 3 tablespoon chia seeds
- 2 tablespoon maple syrup
- 3 tablespoon fresh key lime juice or regular lime juice
- 1 teaspoon lime zest
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- In a mixing bowl, whisk together coconut milk, maple syrup, lime juice, lime zest, vanilla, and salt until smooth.
- Stir in chia seeds, mixing well to prevent clumping. Let sit for 5 minutes, then stir again.
- Cover and refrigerate for at least 2 hours, preferably overnight, until thick and pudding-like.
- Stir the chia pudding once more, divide into jars, and enjoy! Makes 2 (½-cup) servings.
Notes
Nutrition
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