If you ask me, chia seed pudding is one of those recipes that feels fancy but couldn’t be easier to make.
This no-cook dessert brings together the tropical taste of key lime with creamy chia pudding. Tiny chia seeds soak up almond milk and get topped with a smooth cashew-lime cream that tastes like key lime pie in a jar.
The base comes together in minutes—just stir and let it sit in the fridge while the chia seeds do their thing. The cashew topping gets blended with coconut milk and fresh key lime juice for a tangy finish.
It’s a refreshing treat that works great for breakfast or dessert, and nobody needs to know how simple it actually was.
Why You’ll Love This Key Lime Chia Seed Pudding
- Healthy breakfast or snack – Packed with chia seeds and made with wholesome ingredients like almond milk and cashews, this pudding gives you a nutritious start to your day or a guilt-free treat.
- Make-ahead convenience – Just mix everything together and let it sit in the fridge overnight, so you wake up to a ready-to-eat breakfast with zero morning effort.
- Refreshing tropical flavor – The bright, tangy key lime paired with creamy coconut milk tastes like a vacation in a jar.
- Naturally vegan and dairy-free – This recipe works perfectly for plant-based diets without sacrificing any of the creamy, satisfying texture you crave in a pudding.
- Simple ingredients – No fancy equipment or hard-to-find items needed—just basic pantry staples and fresh key limes.
What Kind of Key Limes Should I Use?
Key limes are smaller and more aromatic than regular Persian limes, with a distinct tart flavor that makes this pudding special. You can find them at most grocery stores, especially in the produce section during peak season, or sometimes in the specialty citrus area. If you can’t track down key limes, regular limes will work in a pinch, though you might want to use slightly less juice since they’re a bit more acidic. When zesting your limes, make sure to only get the green outer layer and avoid the white pith underneath, which can taste bitter.
Options for Substitutions
This recipe is pretty forgiving, so feel free to make some swaps based on what you have:
- Key limes: Can’t find key limes? Regular Persian limes work just fine. You’ll need about 2 regular limes to replace the juice and zest called for in this recipe. The flavor will be slightly less sweet and more tart, but still tasty.
- Almond milk: Any plant-based milk works here – try oat milk, soy milk, or coconut milk. You can even use regular dairy milk if you’re not avoiding it.
- Maple syrup: Honey, agave nectar, or even simple syrup can replace the maple syrup. Start with the same amount and adjust to your taste.
- Cashews: For the creamy topping, macadamia nuts or blanched almonds work well. Just soak them in hot water for 30 minutes before blending to get that smooth texture.
- Coconut milk: You can use any full-fat plant-based milk or even Greek yogurt if you want a tangier topping.
- Chia seeds: These are really the star of the show and create that pudding texture, so I’d recommend sticking with chia seeds for this one.
Watch Out for These Mistakes While Making
The biggest mistake people make with chia pudding is not stirring it after the first 10-15 minutes of chilling, which leads to clumpy seeds stuck together at the bottom instead of an even, creamy texture – set a timer and give it a good whisk before letting it continue to set.
Another common issue is using regular limes instead of key limes, which are smaller and have a distinct tart-sweet flavor that makes this recipe special, so if you can’t find them, use regular lime juice but reduce the amount slightly and add a touch more maple syrup to balance the flavor.
Don’t skip soaking the cashews in hot water for at least 15 minutes before blending (or use pre-soaked ones), as this simple step ensures your topping comes out silky smooth rather than grainy.
Finally, be patient with the chilling time – rushing it means the pudding won’t thicken properly and the flavors won’t have time to meld together.
What to Serve With Key Lime Chia Seed Pudding?
This pudding is pretty filling on its own, but I love topping it with fresh berries like raspberries or blueberries for a pop of color and extra freshness. Toasted coconut flakes add a nice crunch and play off the tropical key lime flavors really well. If you want to make it more of a complete breakfast, serve it alongside some granola or a slice of banana bread. For a fun brunch spread, pair it with fresh fruit salad and maybe some yogurt parfaits so your guests have options.
Storage Instructions
Store: This chia pudding actually gets better as it sits! Keep it in an airtight container or individual jars in the fridge for up to 5 days. The chia seeds will continue to absorb the liquid and get even creamier over time, making it perfect for meal prep.
Make Ahead: I love making this the night before for an easy grab-and-go breakfast. Just mix everything together, pop it in the fridge, and by morning you’ve got a delicious pudding ready to enjoy. You can also portion it into mason jars for the whole week.
Serve: Give your pudding a good stir before eating since the chia seeds can settle at the bottom. If it’s too thick after sitting in the fridge, just add a splash of almond milk to loosen it up to your preferred consistency.
| Preparation Time | 10-15 minutes |
| Cooking Time | 240-300 minutes |
| Total Time | 250-315 minutes |
| Level of Difficulty | Medium |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 10-12 g
- Fat: 38-44 g
- Carbohydrates: 80-90 g
Ingredients
For the chia pudding:
- 5 tbsp chia seeds (I use BetterBody Foods for consistent thickening)
- 1 cup almond milk
- zest of 4 key limes
- 3 tbsp maple syrup
- 1/4 tsp vanilla essence
- Pinch of sea salt
For the lime mousse:
- 1/2 cup cashews (soaked in hot water for 30 minutes for a smoother texture)
- 7 tbsp coconut milk (I prefer Thai Kitchen full-fat for maximum creaminess)
- 2 1/2 tbsp maple syrup
- 1/4 cup key lime juice
- zest of 3 key limes
- 1/2 tsp matcha powder (adds a vibrant green color without artificial dyes)
Step 1: Prepare the Cashew Cream Base
- 1/2 cup cashews
- 7 tbsp coconut milk
- 2 1/2 tbsp maple syrup
- 1/4 cup key lime juice
- zest of 3 key limes
- 1/2 tsp matcha powder
While you’re gathering ingredients, soak the cashews in hot water for 30 minutes to soften them—this creates a naturally creamy texture without any dairy.
After soaking, drain the cashews well and add them to a blender with the coconut milk, maple syrup, key lime juice, zest, and matcha powder.
Blend until completely smooth and creamy, about 1-2 minutes.
The matcha not only adds a beautiful green hue but also brings a subtle earthy note that complements the bright lime flavor.
Set the cashew cream aside while you prepare the pudding base.
Step 2: Mix and Set the Chia Seed Pudding Layer
- 5 tbsp chia seeds
- 1 cup almond milk
- zest of 4 key limes
- 3 tbsp maple syrup
- 1/4 tsp vanilla essence
- Pinch of sea salt
In a bowl, combine the chia seeds, almond milk, zest of 4 key limes, maple syrup, vanilla essence, and sea salt.
Stir vigorously for about 30 seconds to break up any clumps and distribute the chia seeds evenly—this prevents them from settling into one dense clump.
The chia seeds will begin absorbing liquid immediately.
I like to let the mixture sit for 5 minutes, then give it another quick stir to ensure even hydration before layering.
This two-stir approach gives you the best, most uniform texture.
Step 3: Layer and Chill the Pudding
- chia seed pudding from Step 2
- cashew cream from Step 1
Divide the chia seed pudding from Step 2 between serving jars or glasses, filling them about halfway.
Pour the cashew cream from Step 1 over the top of each pudding layer, creating a beautiful two-tone effect.
Refrigerate for at least 2 hours (or up to overnight) to allow the chia seeds to fully hydrate and the flavors to meld together.
The pudding will continue to thicken slightly as it chills.
Before serving, give each jar a gentle stir to combine the layers slightly, or enjoy them distinct—it’s your choice!
Tasty Key Lime Chia Seed Pudding
Ingredients
For the chia pudding::
- 5 tbsp chia seeds (I use BetterBody Foods for consistent thickening)
- 1 cup almond milk
- zest of 4 key limes
- 3 tbsp maple syrup
- 1/4 tsp vanilla essence
- Pinch of sea salt
For the lime mousse::
- 1/2 cup cashews (soaked in hot water for 30 minutes for a smoother texture)
- 7 tbsp coconut milk (I prefer Thai Kitchen full-fat for maximum creaminess)
- 2 1/2 tbsp maple syrup
- 1/4 cup key lime juice
- zest of 3 key limes
- 1/2 tsp matcha powder (adds a vibrant green color without artificial dyes)
Instructions
- While you're gathering ingredients, soak the cashews in hot water for 30 minutes to soften them—this creates a naturally creamy texture without any dairy. After soaking, drain the cashews well and add them to a blender with the coconut milk, maple syrup, key lime juice, zest, and matcha powder. Blend until completely smooth and creamy, about 1-2 minutes. The matcha not only adds a beautiful green hue but also brings a subtle earthy note that complements the bright lime flavor. Set the cashew cream aside while you prepare the pudding base.
- In a bowl, combine the chia seeds, almond milk, zest of 4 key limes, maple syrup, vanilla essence, and sea salt. Stir vigorously for about 30 seconds to break up any clumps and distribute the chia seeds evenly—this prevents them from settling into one dense clump. The chia seeds will begin absorbing liquid immediately. I like to let the mixture sit for 5 minutes, then give it another quick stir to ensure even hydration before layering. This two-stir approach gives you the best, most uniform texture.
- Divide the chia seed pudding from Step 2 between serving jars or glasses, filling them about halfway. Pour the cashew cream from Step 1 over the top of each pudding layer, creating a beautiful two-tone effect. Refrigerate for at least 2 hours (or up to overnight) to allow the chia seeds to fully hydrate and the flavors to meld together. The pudding will continue to thicken slightly as it chills. Before serving, give each jar a gentle stir to combine the layers slightly, or enjoy them distinct—it's your choice!
