Name: Tropical Coconut Lime Chia Pudding Bars
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Tropical
Ingredients: 1 can (13.5 oz / 400 ml) full‑fat coconut milk; 1/2 cup (80 g) chia seeds; 1/4 cup (60 ml) maple syrup or agave nectar; Zest of 1 large lime; Juice of 1/2 large lime (about 2 tbsp / 30 ml); 1 teaspoon vanilla extract; Pinch of salt; 1 cup (140 g) almonds or cashews; 1/2 cup (45 g) shredded unsweetened coconut; 1/4 cup (45 g) Medjool dates, pitted; 1 tablespoon (15 ml) melted coconut oil; Pinch of salt; Toasted coconut flakes; Extra lime zest

A no-bake, tropical delight, these Coconut Lime Chia Pudding Bars are the kind of fresh and creamy treat I turn to when I want something light but satisfying. With a zesty citrus twist and smooth coconut richness, they make the perfect healthy snack or a breezy dessert. Completely plant-based, naturally sweetened, and gluten-free, I can whip these up with minimal prep — then let the fridge do the rest.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chia pudding layer:

1 can (13.5 oz / 400 ml) full‑fat coconut milk

1/2 cup (80 g) chia seeds

1/4 cup (60 ml) maple syrup or agave nectar

Zest of 1 large lime

Juice of 1/2 large lime (about 2 tbsp / 30 ml)

1 teaspoon vanilla extract

Pinch of salt

Optional crust:

1 cup (140 g) almonds or cashews

1/2 cup (45 g) shredded unsweetened coconut

1/4 cup (45 g) Medjool dates, pitted

1 tablespoon (15 ml) melted coconut oil

Pinch of salt

Topping:

Toasted coconut flakes

Extra lime zest

Directions

I start by lining an 8×8 inch (20×20 cm) pan with parchment paper, leaving enough overhang to lift the bars out later.

If I’m making the crust, I pulse the almonds or cashews, shredded coconut, Medjool dates, melted coconut oil, and a pinch of salt in a food processor until it clumps together. Then I press it firmly into the bottom of the prepared pan and let it chill while I make the filling.

In a medium bowl, I whisk together the coconut milk, chia seeds, maple syrup (or agave), lime zest, lime juice, vanilla extract, and salt until smooth and combined.

I let this mixture sit for 5–10 minutes, then whisk it again to break up any chia seed clumps.

I pour the chia mixture over the crust (or straight into the pan if I skip the crust), smoothing it out evenly with a spatula.

I cover the pan and refrigerate it for at least 4 hours, or overnight, until the pudding sets completely.

Once set, I lift the bars out using the parchment paper, top them with toasted coconut flakes and more lime zest, then cut them into squares or bars.

I serve them chilled and enjoy the refreshing tropical flavor.

Servings and timing

Prep Time: 15 minutes

Chilling Time: 4+ hours

Total Time: ~4 hrs 15 minutes

Servings: About 16 bars

Calories per bar: Approximately 180 kcal

Variations

I like to swap lime for lemon when I want a different citrus profile.

For a berry twist, I sometimes fold in fresh blueberries or raspberries before setting.

If I want a nut-free version, I skip the crust or use sunflower seeds and oats as a base instead.

A drizzle of dark chocolate or a dusting of cacao nibs gives the bars a richer dessert vibe.

To boost protein, I’ve added a tablespoon of plant-based protein powder to the chia mix without changing the texture too much.

Storage/Reheating

I store these bars in an airtight container in the fridge for up to 4–5 days. I don’t recommend freezing them, as the texture can change. Since they’re meant to be eaten cold, I just keep them chilled and ready to serve — no reheating necessary.

FAQs

What kind of coconut milk should I use for the best texture?

I always go for full-fat canned coconut milk to get the richest, creamiest texture. Light coconut milk can make the bars more watery and less firm.

Can I make these bars without the crust?

Yes, I often skip the crust when I want to keep things even simpler. The chia pudding sets beautifully on its own and holds together well for clean slicing.

How long do the bars need to set in the fridge?

I usually let them chill for at least 4 hours, but overnight is even better for the best texture and flavor infusion.

Can I use other sweeteners instead of maple syrup or agave?

Yes, I’ve tried honey (if not vegan) and coconut nectar as alternatives. The flavor may shift slightly, but the texture remains consistent.

Are these bars good for meal prep?

Absolutely. I make a batch at the start of the week and grab one whenever I need a quick snack or healthy treat. They travel well and stay firm in a lunchbox with an ice pack.

Conclusion

These Tropical Coconut Lime Chia Pudding Bars are a bright, cooling snack I reach for when I want something nourishing, naturally sweet, and fuss-free. Whether I go with the crunchy crust or just the silky chia layer, each bite is a tropical escape packed with flavor and wholesome ingredients. I love having a batch ready in the fridge — they’re a go-to for warm days, busy weeks, and anytime I want to feel refreshed and recharged.

📖 Recipe: