Key Lime Pie Chia Pudding
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5 from 2 votes

Key Lime Pie Chia Pudding

To this key lime pie chia pudding, you'll add unsweetened coconut milk (or another plant milk), 1/2 an avocado, fresh key lime juice, a generous drizzle of maple syrup ( or agave/a few medjool dates if you want to keep it truly raw), a bit of coconut butter, and a pinch of sea salt to a food processor. Process everything until smooth, transfer the mixture to an airtight jar or container, and whisk in 1/4 cup of chia seeds. Then, the hard part: the 8 hour chill + thicken time. For sanity's sake, I like to make chia pudding at night right before I head to bed so that I can drift off to sleep and awake to a pretty treat ready for the taking.
Prep Time8 hrs 10 mins
Total Time8 hrs 10 mins
Course: Breakfast, Snack
Cuisine: Gluten-Free, plant-based, Raw, Vegan
Servings: 4


Key Lime Pie Chia Pudding

  • 1 1/2 cups unsweetened coconut milk (from a carton, not a can)*
  • 1/2 a medium-sized ripe avocado, pitted and peeled (1/3 a cup mashed avocado)
  • 1/4 cup plus 2 tablespoons fresh key lime or lime juice
  • 1/4 cup pure maple syrup or agave nectar
  • 3 tablespoons coconut butter**
  • 1/8 teaspoon fine sea salt
  • 1/4 cup chia seeds

Topping Ideas

  • Coconut whipped cream
  • Aquafaba meringue
  • Coconut sugar
  • Crushed graham crackers
  • Dried mulberries
  • Lime zest


  • In a high-speed blender or food processor, combine the coconut milk, avocado, key 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.
  • 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 have time to expand, so keep this in mind if you opt to add more.
  • Divide the pudding between small jars or glasses and top as desired. I recommend enjoying this treat within the first 48 hours of making it. The lime juice preserves the avocado for about 2 days (in my experience); however, longer than that and the color and flavor starts to shift.


*You can substitute another unsweetened plant milk if you don't have coconut on hand. Almond milk works great.
**Make your own coconut butter by adding 3 to 4 cups of shredded, unsweetened coconut to a food processor and processing for 10 to 12 minutes or until broken down into a smooth, creamy liquid. You'll want to stop the processor a few times to scrape down the sides to ensure that all of the coconut is blended. Pour into an airtight jar and store in refrigerator.