Coconut Lime Blackberry Chia Bowl (Printable Version)
Creamy coconut lime chia pudding with fresh blackberries and crunchy toppings for a nutritious morning meal.
# What You'll Need:
→ Chia Pudding Base
01 - 1/4 cup chia seeds
02 - 1 cup unsweetened coconut milk (carton)
03 - 1 tablespoon maple syrup or agave nectar
04 - Zest of 1 lime
05 - 1 tablespoon fresh lime juice
06 - Pinch of salt
→ Toppings
07 - 1/2 cup fresh blackberries
08 - 1/4 cup unsweetened shredded coconut
09 - 1 tablespoon pumpkin seeds
10 - 1 tablespoon toasted sliced almonds
11 - 2 teaspoons honey or additional maple syrup
12 - Extra lime zest for garnish
# How To Make:
01 - Whisk together chia seeds, coconut milk, maple syrup, lime zest, lime juice, and salt in a medium bowl until thoroughly combined and no clumps remain.
02 - Cover the bowl and refrigerate for at least 2 hours or overnight. Stir once after 30 minutes to prevent seeds from clumping together.
03 - Remove from refrigerator and stir the thickened pudding. Divide evenly between two serving bowls.
04 - Arrange fresh blackberries, shredded coconut, pumpkin seeds, and toasted almonds on top of each pudding portion.
05 - Drizzle with honey or extra maple syrup if desired. Garnish with additional lime zest and serve immediately.
# Expert Advice:
01 -
- It comes together in minutes but tastes like something from a fancy breakfast café
- The texture contrast between creamy pudding and crunchy toppings makes every spoonful exciting
02 -
- If you forget to stir after 30 minutes, you will end up with a layer of chia gel on top and liquid underneath—still edible, but the texture will not be as uniform
- The pudding continues to thicken overnight, so if you prefer it looser, reduce the chia seeds slightly or stir in a splash more milk before serving
03 -
- Whisk the mixture vigorously for a full minute to prevent those annoying chia seed clumps
- Use a microplane or fine grater for the lime zest to avoid bitter white pith