Key Lime Pie Chia Pudding

Servings: 4

key lime chia pudding.jpeg


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

Topping ideas:

·      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.