If you’re looking for a refreshing, no-bake dessert or snack that’s light, nourishing, and full of tropical flavor, these Coconut Lime Chia Pudding Bars are a must-try.
They combine the creaminess of coconut milk, the bright zing of fresh lime, and the satisfying texture of chia pudding—all set into chilled, sliceable bars with a subtly sweet crust.
These bars are perfect for warmer months when you want something cooling, but they’re just as delightful year-round.
Inspired by classic key lime pie and made with wholesome, plant-based ingredients, this treat is both indulgent and nourishing.
Whether you enjoy them as a mid-day energy boost or serve them at a brunch or gathering, these bars are sure to impress with their vibrant flavor, creamy bite, and feel-good ingredients.
Why You’ll Love This Recipe
These Coconut Lime Chia Pudding Bars are the definition of wholesome indulgence. The crust is nutty and slightly sweet with a chewy texture, while the coconut-lime chia layer is cool, creamy, and bursting with citrus flavor.
Unlike traditional desserts, these bars are made without refined sugars, dairy, or gluten—making them perfect for a wide range of diets.
They’re also make-ahead friendly and easy to customize. Whether you want to cut them into bite-size squares or layer them into jars for an on-the-go treat, the versatility of this recipe makes it a keeper.
Plus, they store beautifully in the fridge, so you always have a refreshing snack ready when the craving strikes.
What You’ll Need
For the Crust:
- 1 cup rolled oats
- ½ cup shredded unsweetened coconut
- ½ cup pitted Medjool dates (about 6–7)
- ¼ cup raw cashews or almonds
- 2 tablespoons coconut oil (melted)
- Pinch of salt
For the Chia Pudding Layer:
- 1 (13.5 oz) can full-fat coconut milk
- ¼ cup chia seeds
- Zest of 1 lime
- 2 tablespoons lime juice (freshly squeezed)
- 1–2 tablespoons maple syrup (to taste)
- ½ teaspoon vanilla extract
Optional Toppings:
- Lime zest
- Coconut flakes
- Sliced limes or lime wedges
Pro Tips
- Soak the dates in warm water for 5–10 minutes if they’re too dry to blend easily.
- Use full-fat coconut milk for a richer, creamier pudding layer that sets properly.
- Chill the bars overnight for the best texture and flavor—don’t rush it.
- Line your pan with parchment paper for easy lifting and clean slicing.
- Use a sharp knife for cutting the bars once chilled and set—wipe between cuts for clean edges.
Tools You’ll Need
- Blender or food processor
- 8×8-inch square baking pan
- Mixing bowl and whisk
- Rubber spatula
- Parchment paper
- Measuring cups and spoons
- Microplane or zester
Substitutions and Variations
- Nut-free crust: Use sunflower seeds or pumpkin seeds instead of cashews.
- No coconut milk? Use cashew cream or another creamy dairy-free milk, though texture may vary.
- Make it chocolatey: Add cocoa powder to the crust for a chocolate-coconut twist.
- Extra lime punch: Add a few drops of lime extract for a more concentrated citrus flavor.
- Boost protein: Add a scoop of vanilla plant-based protein powder to the chia layer.
Make-Ahead Tips
- Prepare crust and pudding up to 24 hours ahead and refrigerate overnight to set.
- Store fully assembled bars in an airtight container in the fridge for up to 5 days.
- Freeze leftovers for up to 1 month—just thaw slightly before serving.
How to Make Coconut Lime Chia Pudding Bars
1. Make the Crust
In a food processor, combine oats, shredded coconut, dates, cashews, coconut oil, and a pinch of salt. Pulse until the mixture is crumbly but sticks together when pressed.
Line an 8×8-inch pan with parchment paper and press the crust mixture evenly into the bottom. Use the back of a spoon or your hands to flatten firmly. Place in the fridge while you prepare the chia layer.
2. Prepare the Chia Layer
In a bowl, whisk together the coconut milk, chia seeds, lime zest, lime juice, maple syrup, and vanilla. Stir well to combine. Let it sit for 10 minutes, then stir again to break up any clumps as the seeds begin to gel.
3. Assemble and Chill
Pour the chia mixture over the crust and smooth the top with a spatula. Cover the pan and refrigerate for at least 6 hours or overnight until the pudding layer is fully set.
4. Slice and Serve
Once firm, lift the bars out of the pan using the parchment paper. Cut into squares and garnish with lime zest, coconut flakes, or fresh lime slices if desired. Serve chilled.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze individual bars between sheets of parchment for up to 1 month. Let thaw slightly before enjoying for best texture.
Nutrition & Benefits
These bars are full of healthy fats from coconut and nuts, which support satiety and brain health.
Chia seeds add fiber, omega-3 fatty acids, and plant-based protein, making this dessert feel more like a nutritious snack.
Lime juice provides a dose of vitamin C, while the naturally sweetened base keeps sugar levels in check.
Recipe FAQ
1. Can I use light coconut milk?
Yes, but the pudding layer may be less firm. Full-fat is recommended for best results.
2. Are these bars freezer-friendly?
Absolutely! Just slice and freeze on parchment. Thaw slightly before serving.
3. Can I use store-bought lime juice?
Fresh lime juice is best, but bottled works in a pinch—just check for no added sugar.
4. What if my crust is too dry or crumbly?
Add 1–2 teaspoons of water or extra melted coconut oil and pulse again.
5. Can I make these without a blender?
A food processor is best for the crust, but if needed, chop finely and mix by hand.
A Bright, Creamy Bite of the Tropics
These Coconut Lime Chia Pudding Bars are everything you didn’t know you needed in a dessert—cool, creamy, citrusy, and packed with ingredients that make you feel good.
Whether you’re serving them at a summer gathering, enjoying them solo on a busy afternoon, or sneaking one as a midnight snack, they’re a perfect balance of indulgent and wholesome. One bite, and you’ll be hooked.
