Coconut Lime Chia Pudding

Creamy, zesty, and naturally refreshing  this coconut lime chia pudding brings vacation vibes straight to your breakfast table. With minimal prep and wholesome ingredients, it’s the perfect make-ahead option for busy mornings or a light, satisfying dessert. Plus, it’s dairy-free, refined sugar-free, and packed with omega-3s and fiber.

Why Coconut Lime Chia Pudding Works

This recipe blends the tropical richness of coconut milk with the tangy brightness of lime, creating a flavor that’s both soothing and vibrant. The chia seeds absorb the liquid and form a thick, pudding-like consistency, making it ideal for layering, topping, and snacking any time of day.

Ingredients

• 1 cup (240 ml) unsweetened coconut milk
• 3 tbsp chia seeds
• 1 tbsp maple syrup or agave (adjust to taste)
• 1 tsp fresh lime juice
• ½ tsp lime zest
• Pinch of sea salt
• Optional toppings: toasted coconut flakes, fresh lime zest, chopped pineapple or mango

How to Make Coconut Lime Chia Pudding

Step 1: Combine the Base

In a medium bowl or jar, whisk together the coconut milk, chia seeds, maple syrup, lime juice, zest, and a pinch of salt. Stir well to avoid clumping.

Step 2: Let It Set

Cover and refrigerate for at least 4 hours, preferably overnight. Stir once after 30 minutes to redistribute the seeds for an even texture.

Step 3: Serve & Top

Once the pudding has thickened, stir again and portion into serving glasses or jars. Top with toasted coconut, extra zest, or tropical fruit chunks for added texture and flavor.

Pro Tips for Perfect Texture

• Use full-fat coconut milk for a richer, creamier consistency.
• Stir twice during the first hour of chilling to prevent the seeds from settling.
• Make a double batch — it keeps well in the fridge for up to 5 days.

When to Serve It

This coconut lime chia pudding is versatile enough to serve as:

• A refreshing summer breakfast
• A post-workout snack
• A light dessert after a spicy meal
• A grab-and-go option for busy mornings