Coconut Chia Pudding with Lime and Cardamom
I have been on a serious chia pudding grind lately. My go-to breakfast for the last few weeks has been this Coconut Chia Pudding with Lime and Cardamom mixed with thick yogurt and fresh fruit. I’m usually someone who gets tired of eating the same thing over and over, but I haven’t gotten tired of this combo!
Recipe Details
Ingredients
To make coconut chia pudding, you will need the following ingredients:
- Coconut milk
- Milk of choice (I like oat milk)
- Ground cardamom
- Pure vanilla extract
- Maple syrup
- Chia seeds
- Lime zest
*Continue scrolling for the full recipe with measurements.
What Should I Serve with Coconut Chia Pudding?
This recipe is great with any fresh fruit toppings, yogurt, or granola. These are some of my favourite pairings:
- Siggi’s Skyr Yogurt
- Fresh mango
- Passionfruit pulp
- Maple Syrup
- Chocolate Granola with Hazelnuts
How to Make Coconut Chia Pudding
Prepare the Coconut Chia Pudding
In a large mixing bowl, whisk together the milks, ground cardamom, pure vanilla extract, maple syrup, and salt. Add the chia seeds and whisk well to distribute, making sure to break up any clumps of seeds.
Let the chia pudding stand at room temperature to thicken, whisking occasionally. This will take about 10 minutes.
Add the fresh lime zest and whisk well.
Chill Overnight
Transfer the chia pudding to a container, then place it in the fridge to chill overnight. This step is important because it allows the chia seeds to soak up some of the liquid, soften, and create a gel-like consistency. If you don’t chill your chia pudding for long enough, the seeds will be crunchy and the texture unpleasant.
Serve the Coconut Chia Pudding
The next morning, serve the chia pudding with your favourite toppings. I like to mix mine with some thick yogurt, mango, and passionfruit.
Store in a sealed container in the fridge for up to a week.
More Easy Breakfast Recipes
If you loved this recipe, be sure to try these delicious breakfast recipes:
If you make this recipe, be sure to leave a recipe review or comment. I love to hear from you!
xx
Ashley
Coconut Chia Pudding with Lime and Cardamom
Ingredients
Coconut Chia Pudding with Lime and Cardamom
- 400 ml can of coconut milk (1¾ cups)
- 1 cup milk of choice (I like oat milk)
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon maple syrup
- Pinch of sea salt
- 1/2 cup chia seeds
- 1 teaspoon lime zest
Suggested Toppings
- Thick yogurt
- Mango
- Passion fruit
- Granola
- Maple syrup
Instructions
- In a large mixing bowl, whisk together the milks, ground cardamom, pure vanilla extract, maple syrup, and a pinch of salt. Add the chia seeds and whisk well to distribute them.
- Let the chia pudding stand at room temperature, whisking occasionally, until it thickens. This will take about 10 minutes. Whisk in the lime zest, then transfer to the fridge to chill overnight.
- Serve the next morning with toppings of your choice.