Electrolyte-Boosting Coconut Chia Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, no-sugar dessert that balances hydration and energy levels—perfect for combating Whole30 fatigue. This Tropical-inspired Whole30 recipe, ready in about 5 minutes, pairs chia seeds, coconut milk, lime zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Serves 1 Tropical cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a jar, combine 3 tbsp chia seeds, 1 cup full-fat canned coconut milk, 1 tsp lime zest, and a pinch of sea salt. Whisk vigorously for 1 minute until fully incorporated.
  2. Step 2: Cover and refrigerate for 4 hours or overnight, stirring once after 1 hour to prevent clumping.
  3. Step 3: Before serving, top with 1 tbsp unsweetened coconut flakes and let sit for 5 minutes to allow flavors to intensify and texture to thicken into a creamy pudding.

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