Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups unsweetened coconut milk (from a carton, not a can)*
  • 1/2 a medium-sized ripe avocado, pitted and peeled (1/3 a cup mashed avocado)
  • 1/4 cup plus 2 tablespoons fresh key lime or lime juice
  • 1/4 cup pure maple syrup or agave nectar
  • 3 tablespoons coconut butter**
  • 1/8 teaspoon fine sea salt
  • 1/4 cup chia seeds
  • Coconut whipped cream
  • Aquafaba meringue
  • Coconut sugar
  • Crushed graham crackers
  • Dried mulberries
  • Lime zest

Instruction

  • In a high-speed blender or food processor, combine the coconut milk, avocado, key lime juice, maple syrup, coconut butter, and sea salt. Blend until completely smooth and pour into a medium-sized airtight container. Whisk in the chia seeds until they're evenly distributed throughout the liquid, and refrigerate for at least 8 hours or overnight.
  • Once the chia pudding has chilled, vigorously whisk to redistribute the chia seeds. If the pudding seems too thin, add in more chia seeds, 1 tablespoon at a time, until desired texture is reached. The pudding will continue to thicken as the newly-added chia seeds have time to expand, so keep this in mind if you opt to add more.
  • Divide the pudding between small jars or glasses and top as desired. I recommend enjoying this treat within the first 48 hours of making it. The lime juice preserves the avocado for about 2 days (in my experience); however, longer than that and the color and flavor starts to shift.