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!