Whole30 Coconut Lime Chia Pudding
Coconut milk chia pudding brightened with fresh lime and topped with tropical fruit, batch-prepped for a dairy-free Whole30 Thai vegan breakfast.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Zest 1 lime and juice to yield about 1.5 tbsp. Dice 120g pineapple finely. Chop 1 tbsp fresh mint. Measure 60g chia seeds, 16g flaxseed, 8g coconut flakes, about 150ml canned coconut milk (roughly 1/3 of a standard can), 200ml carton coconut milk, 0.75 tsp vanilla extract, and 0.1 tsp sea salt.
Build
In a medium bowl, whisk canned coconut milk, carton coconut milk, lime zest, lime juice, vanilla, and sea salt until smooth. Stir in chia seeds and flaxseed until fully dispersed. Rest 5 minutes, then whisk vigorously to break up chia clusters. Cover and refrigerate at 4°C for at least 4 hours or overnight until thickened and pudding-like.
Plate
Divide chilled chia pudding evenly between 2 airtight cups or jars. Top each with 60g diced pineapple, a small pinch of coconut flakes, and a scatter of fresh mint. Seal and refrigerate up to 4 days. Stir through at serving time and serve chilled.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.