This coconut lime combination has become one of our favorites. It’s one of those combinations you don’t expect to fall head over heels for when you’re a ‘dyed in the wool’ chocoholic, but what can you do!?! It all started with my Coconut Lime Ice Cream which has become Tyler’s most requested dessert.
And from there I started using the combination in so many different ways. For lots more coconut lime inspiration, be sure to check out the recipes at the end of the post. But this particular recipe started when I mentioned something about make a coconut lime chia pudding in a comment thread somewhere on the blog.
Someone read through that comment thread, and emailed to ask me for the recipe. So I knew I had to get on it! Well long story short, I got the recipe written down and sent off. But that was last October, and it’s taken me this long to actually get the recipe published to share with you as well!
My only excuse(s) is I got distracted with holiday recipes, and then in the beginning of the year I ended up photographing a cookbook of 70 recipes. So needless to say, I’ve been a little distracted, but finally I have another coconut lime recipe to share.
This recipe starts with placing all the ingredients except the seeds into a blender…
… and then you blend until smooth and creamy.
From there I always stir in the seeds because I don’t want them pulverized by the blender. This chia pudding keeps really well for 3-4 days. If you’re looking for one that keeps all week long, check out my Tropical Coconut Chia Pudding.
I originally made this pudding for breakfasts on the go, but it’s so decadent that it really works when I’m craving sweets as well!
And finally for more coconut lime inspiration:
- Tropical Spinach Salad with Creamy Coconut Lime Dressing
- Mango Lime Green Smoothie, (there’s coconut in there too)
- No Bake Coconut Lime Tart
- Limesicle Pudding
- Tropical Quinoa Salad with Coconut Lime Dressing
- 1 cup coconut water
- 1 can coconut milk, 13.5 ounces, I used Native Forest
- 1/3 cup Grade A amber maple syrup, I buy mine from Costco
- 1 small ripe avocado, mine was 7 ounces whole, peeled and pitted
- 1 Tablespoon lime zest, from 2 limes
- 1/2 cup freshly squeezed lime juice, from 3 limes
- pinch of sea salt
- 1 cup baby spinach, 1 ounce, (this is for color and you can’t taste it)
- 2 teaspoons vanilla extract
- 1/2 cup chia seeds
- 1/2 cup hemp seeds
- Place everything but the seeds into a blender in the order listed.
- Blend starting on low and working up to speeds 5-6 on a Vitamix, blending until smooth.
- Stir in the chia and hemp seeds by hand, and transfer into containers with lids.
- Refrigerate for 2-3 hours to let the pudding thicken up before serving.
- This pudding keeps great for 3-4 days in the fridge.