Description
A creamy, refreshing snack or breakfast bar made by setting chia seeds in coconut milk with bright lime and sweet maple—no baking required. Chill overnight for an easy make-ahead treat that’s gluten-free, vegan (if using maple syrup) and endlessly customizable.
Ingredients
– 1 cup full-fat coconut milk (or any plant-based milk)
– ¼ cup maple syrup (or honey for non-vegan)
– ¼ cup chia seeds
– Zest and juice of 1 lime (about 2 tablespoons juice)
– 1 teaspoon vanilla extract
– Pinch of salt
For the topping
– ¼ cup unsweetened shredded coconut, toasted (optional)
– 1–2 tablespoons extra lime zest, for garnish
– Optional mix-ins: dark chocolate chips, chopped nuts or dried fruit
Instructions
In a medium bowl whisk together the coconut milk, maple syrup, chia seeds, lime zest, lime juice, vanilla extract and salt until everything is evenly combined.
Let the mixture rest for 5 minutes, then whisk again to break up any chia clumps.
Line an 8×8-inch pan with parchment paper and pour in the chia mixture, smoothing the top with a spatula.
Cover the pan and refrigerate at least 4 hours or overnight, until the pudding is fully set and firm to the touch.
Once set, sprinkle on the toasted coconut and extra lime zest, and any other desired mix-ins.
Use the parchment sling to lift the slab from the pan, place on a cutting board and slice into 8–10 bars. Serve chilled.
Notes
– Store bars in an airtight container in the refrigerator for up to 5 days.
– Swap coconut milk for almond, oat or cow’s milk, adjusting sweetness to taste.
– For extra texture fold 2 tablespoons chopped nuts or chocolate chips into the pudding before chilling.
– If you prefer a sweeter bar, increase maple syrup by up to 2 tablespoons.
– To make on the go, scoop chilled pudding into jars instead of slicing.