Key Lime Pie Chia Pudding
1 ½ cups unsweetened coconut milk
½ a medium-sized ripe avocado, pitted and peeled
¼ cup plus 2 Tbsp fresh lime juice
¼ cup pure maple syrup
3 Tbsp coconut butter
1/8 tsp fine sea salt
¼ cup chia seeds
· Coconut whipped cream (pictured)
· Aquafaba meringue
· Coconut sugar
· Crushed graham crackers
· Dried mulberries
· Lime zest
1. In a high-speed blender or food processor, combine the coconut milk, avocado, lime juice, maple syrup, coconut butter and sea salt. Blend until completely smooth and pour into a medium-sized airtight container. Whisk in the chia seeds until they’re evenly distributed throughout the liquid, and refrigerate for at least 8 hours or overnight.
2. Once the chia pudding has chilled, vigorously whisk to redistribute the chia seeds. If the pudding seems too thin, add in more chia seeds, 1 tablespoon at a time, until desired texture is reached. The pudding will continue to thicken as the newly-added chia seeds expand, so keep this in mind if you opt to add more.
3. Divide the pudding between small jars or glasses and top as desired. Enjoy within 2 days.