Thai · Breakfast
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.
$
10 minsPrep
0 minsCook
10 mins (plus 4 hours chilling)Total
EasyLevel
Nutrition per serving
385Calories
12gProtein
28gFat
28gCarbs
12gSugar
9gFiber
134mgSodium
0mgChol
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Instructions
1
Prep
Zest 1 lime and juice to yield 1 tbsp. Dice 120g pineapple finely. Chop 1 tbsp fresh mint. Measure 60g chia seeds, 16g flaxseed, 8g coconut flakes, 1/2 can (200ml) canned coconut milk, 200ml unsweetened coconut milk, 0.75 tsp vanilla extract, and 0.1 tsp sea salt.
2
Build
In a medium bowl, whisk canned coconut milk, unsweetened 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.
3
Plate
Divide chilled chia pudding evenly between 2 airtight cups or jars. Top each with 60g diced pineapple, 4g 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g (2.1 oz) white chia seeds
- 1 can (13.5 oz / 0.4 can) full-fat coconut milk
- 200ml (3/4 cup + 1 tbsp) unsweetened coconut milk
- 16g (0.6 oz) ground flaxseed
- 8g (0.3 oz) unsweetened coconut flakes
- 1 medium lime
- 1 tbsp lime juice
- 0.75 tsp vanilla extract
- 0.1 tsp fine sea salt
- 120g (4.2 oz) fresh pineapple
- 1 tbsp fresh mint