Creamy Coconut Lime Chia Pudding

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Creamy Coconut Lime Chia Pudding | Get Inspired Everyday!

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.

Creamy Coconut Lime Chia Pudding | Get Inspired Everyday!

Creamy Coconut Lime Chia Pudding | Get Inspired Everyday!

This recipe starts with placing all the ingredients except the seeds into a blender

Creamy Coconut Lime Chia Pudding | Get Inspired Everyday!

… and then you blend until smooth and creamy.

Creamy Coconut Lime Chia Pudding | Get Inspired Everyday!

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.

Creamy Coconut Lime Chia Pudding | Get Inspired Everyday!

Creamy Coconut Lime Chia Pudding | Get Inspired Everyday!

Creamy Coconut Lime Chia Pudding | Get Inspired Everyday!

I originally made this pudding for breakfasts on the go, but it’s so decadent that it really works when I’m craving sweets as well!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:

  1. Tropical Spinach Salad with Creamy Coconut Lime Dressing
  2. Mango Lime Green Smoothie, (there’s coconut in there too)
  3. No Bake Coconut Lime Tart
  4. Limesicle Pudding
  5. Tropical Quinoa Salad with Coconut Lime Dressing
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Creamy Coconut Lime Chia Pudding | Get Inspired Everyday!

Creamy Coconut Lime Chia Pudding


  • 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


  1. Place everything but the seeds into a blender in the order listed.
  2. Blend starting on low and working up to speeds 5-6 on a Vitamix, blending until smooth.
  3. Stir in the chia and hemp seeds by hand, and transfer into containers with lids.
  4. Refrigerate for 2-3 hours to let the pudding thicken up before serving.
  5. This pudding keeps great for 3-4 days in the fridge.
  • Prep Time: 20 mins


48 thoughts on “Creamy Coconut Lime Chia Pudding”

  1. The Creamy Coconut Lime Chia Pudding recipe looks fabulous except I have both high cholesterol & sugar so am sticking to the required diet until the next blood test! As you suggested, I can cut out the maple syrup but the Coconut Milk has way too much saturated fats. The coconut water I can cheat on occasionally so would use that. Any suggestions? I just recently found your site, thanks & your imagination is amazing.

    • I’m not sure how this would taste with coconut water but it’s worth a try since you need to be on a required diet. Coconut water isn’t as thick as coconut milk, so you might need to add an additional tablespoon of chia seeds. I sure hope you enjoy it, and maybe find some new favorites on the blog. Let me know if the coconut water ends up working or if you have anymore questions!

  2. If watching sugars for a diabetic – can I substitute monk fruit for the maple syrup? If so, how do I determine the proportions? I am so happy to find your wonderful site and recipes. Thank you!

    • I don’t know how much you should add, but with this recipe you can just add to taste until your desired sweetness is reached and it won’t affect the texture much to omit the maple syrup!

    • I wouldn’t use 1 cup of chia because they absorb way more liquid than hemp seeds, I’d try 2/3 cup and if it’s not thick enough, at a couple more tablespoons. I sure hope you enjoy it, and be sure and let me know if you have anymore questions!

  3. It’s such a fun color! And wow, so many powerhouse ingredients! This is the ultimate super food breakfast. Perfect way to start your day.

  4. This is delicious! I was a little skeptical at first, but it’s amazing. I added a coconut whipped cream mixed with some yogurt and banana on top and it’s a delicious complement.

      • I made it with kiwi and totally love it! Next time I would add 2 kiwis to be sure I really taste it! I used lite coconut milk because I’m scared of full fat and I topped it sliced strawberry and banana. Holy Moly!! This is going to make a reappearance many times in my life. 🙂

    • It’s a 13.5 ounce can, I’m sorry I didn’t think to put it into the recipe because they only come 1 size here, but I added it in. I hope you enjoy it, and be sure to let me know if you have anymore questions!


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