Kiwi Lime Chia Cups (Printable)

Creamy chia blended with kiwi and lime for a zesty chilled delight, perfect anytime.

# What You'll Need:

→ Chia Pudding

01 - 1 2/3 cups unsweetened coconut milk or almond milk
02 - 5 tablespoons chia seeds
03 - 2 tablespoons maple syrup or agave syrup
04 - Zest of 1 lime
05 - Juice of 1 lime
06 - 1/2 teaspoon vanilla extract, optional

→ Kiwi Layer

07 - 4 ripe kiwis, peeled and diced
08 - 1 tablespoon lime juice
09 - 1 tablespoon maple syrup, optional

→ Toppings

10 - 1 kiwi, sliced for garnish
11 - 2 tablespoons unsweetened coconut flakes, optional
12 - Fresh mint leaves, optional

# Directions:

01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, lime zest, lime juice, and vanilla extract until well combined.
02 - Let the mixture sit for 10 minutes, then whisk again to prevent clumping and ensure even distribution of chia seeds.
03 - Cover and refrigerate for at least 2 hours, or overnight, until the mixture reaches a thick pudding consistency.
04 - In a small bowl, combine diced kiwi, lime juice, and maple syrup if using. Mash lightly to create a chunky compote texture.
05 - Layer the chia pudding and kiwi mixture in serving cups or jars, alternating with a spoonful of chia pudding followed by kiwi compote, repeating as desired.
06 - Top each cup with sliced kiwi, coconut flakes, and fresh mint leaves if using. Serve immediately while chilled.

# Expert Tips:

01 -
  • It's practically foolproof, requiring nothing more than a whisk and some patience while the magic happens in your fridge.
  • The contrast between creamy pudding and chunky kiwi keeps every spoonful interesting, making it feel less like health food and more like dessert you can eat for breakfast.
  • Once assembled, these cups are grab-and-go perfect, which means you can actually eat something good for you on those mornings when everything feels chaotic.
02 -
  • The chia seeds need that second whisk at the 10-minute mark, or they'll sink to the bottom in an unpleasant clump that looks more like pond sediment than food.
  • Don't skip the chilling time even if you're impatient, because the pudding won't thicken properly and you'll just have sweetened milk, which is disappointing.
03 -
  • Make a double batch and store the chia pudding base in a jar for up to 5 days, then assemble fresh cups each morning so the kiwi stays bright instead of oxidizing.
  • If your pudding comes out too thick, whisk in a splash more milk, and if it's too thin, let it sit another hour because sometimes patience is the only ingredient you need.
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