Description
Cool, creamy, and citrusy these bars are a tropical treat straight from the freezer!
Ingredients
Chia Pudding Base:
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1/4 cup (60ml) maple syrup or agave nectar
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1 teaspoon vanilla extract
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Juice of 1 large lime (2–3 tbsp / 30–45ml)
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1 can (400ml) full-fat coconut milk
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Pinch of salt
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Zest of 1 large lime
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1/2 cup (80g) chia seeds
Optional Toppings:
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Shredded unsweetened coconut
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Extra lime zest
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Fresh berries (e.g., blueberries, raspberries) or chopped mango
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Chopped pistachios or almonds
Instructions
In a large mixing bowl, pour in the full can of full-fat coconut milk. Add the maple syrup or agave nectar, vanilla extract, freshly squeezed lime juice, and a pinch of salt. Stir gently with a whisk until all liquid ingredients are well combined.
Pro tip: Use room-temperature coconut milk to avoid clumping. If your coconut milk has separated in the can, blend or shake it before opening.
Gradually add the chia seeds to the bowl while whisking continuously to prevent them from clumping together. Stir in the zest of one large lime for an extra punch of citrus flavor. Whisk thoroughly to distribute the chia seeds evenly throughout the mixture.
Allow the chia pudding mixture to sit at room temperature for 5–10 minutes. During this time, the seeds will start to absorb the liquid and thicken. After the rest, whisk again to break up any clumps that may have formed. The consistency should be slightly thickened but still pourable.
Cover the bowl with plastic wrap or a reusable cover and refrigerate for at least 4 hours, preferably overnight. The longer it sits, the thicker the pudding becomes. By morning, the mixture should resemble a scoopable gel with a creamy texture.
Line an 8×8 inch square pan with parchment paper, leaving enough overhang on the sides for easy lifting later. Stir the refrigerated chia pudding mixture one final time to ensure it’s evenly set. Pour it into the lined pan and use a spatula to smooth the surface.
Place the pan in the freezer for 2–3 hours until the mixture is firm enough to cut into bars. If you’re adding toppings like coconut flakes, nuts, or fruit, do so just before freezing for best results.
Once frozen, lift the entire pudding sheet out of the pan using the parchment overhang. Place on a cutting board and slice into bars, squares, or even bite-sized cubes—whatever you prefer!
Notes
This recipe doesn’t involve any actual cooking or baking—just mixing, chilling, and freezing. It’s a perfect summer-friendly snack that requires minimal effort but delivers maximum flavor. Make sure to use full-fat coconut milk for the creamiest texture and best freezing results. Light coconut milk will produce a softer, less firm bar.
You can store leftover bars in an airtight container in the freezer for up to 2 months. For best texture, let them sit at room temperature for 5 minutes before eating to soften slightly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 170
- Sodium: 30mg
- Protein: 3g
Keywords: Refreshing No-Bake Chia Pudding Bars with Zesty Coconut Lime Flavor