Vegan Key Lime Pudding (Keto Option)

This key lime pudding is the perfect after dinner dessert. This vegan friendly treat is so incredibly easy to prepare in less than 10 minutes, using only a few ingredients. It's made with limes, zest, avocados, coconut nectar and vanilla extract to counterbalance the sweet/sour taste.

What do you do when you're absolutely inundated with a bunch of avocados?

You put them to good use by making a quick and easy zesty pudding, full of healthy omega fats, zesty and a dessert that will knock your socks off.

Don't you just love when you head to the green grocers with a list of what you need and see an unexpected HUGE bunch of fruit or vegetables selling for dirt cheap?

Well that is exactly what happened to me.

I managed to bag a bargain on a bag of avocados so I went into a bit of a dessert frenzy making some Avocado Chocolate Mousse and made some Avocado zucchini salad

Thankfully I still had a few avocados to spare so I decided to whip up some vegan key lime pudding because it doesn't take very long to make and tastes amazing, might I did.

What are key limes?

Key limes also known as West Indian Limes, Bartenders Lime or Mexican Limes are smaller and bear more seeds then the regular lime.

Key limes are a hybrid citrus fruit with a higher level of acidity, strong aroma, thin skin and tend to be more on the yellow side in colour compared to regular limes. As the fruit begins to ripen it becomes less acidity and more sweet.

The name comes from the association with the Florida Keys.

Ingredients you will need

• Avocados: The avocados are great for the creaminess and really yield the volume of the pudding
• Lime/Lime zest: Both the lime juice and zest off zestiness and a tart, tangy taste.
• Sweetener: Use a sweetener of your choice i.e maple syrup, agave, coconut nectar etc... 
• Coconut oil: This is used to add some omega fats to the pudding.
• Vanilla pod/extract: This is used for flavour, either the pod or the extract will do.
• Optional topping: Garnish with shredded coconut, cashew nuts, seeds etc...

How to make vegan key lime pudding

• Grab all of the listed ingredients and place them in your food processor/blender
• Blitz until smooth and creamy

Can you make your own key lime juice?

You can replicate key lime juice by using 2 tablespoons of lime juice with 2 tablespoons of lemon juice.

Can you use regular limes instead of key limes?

Key limes are seasonal and depending on where you are geographically located they might be difficult to source.

With that being said, there really isn't a huge difference between the two aside from the seeds/acidity so just use regular limes instead.

How long will this pudding last in the refrigerator?

This pudding is capable of staying fresh for 2-3 days but it's best to consume straight away.

Note and tips

• Do make sure your avocados are ripe and slightly soft to the touch prior to use.
• In terms of how sweet you want this pudding to be I found using 4-5 tablespoons of a sweetener such as maple syrup, raw agave nectar or coconut nectar was suffice.
• To make the recipe keto friendly simply use erythritol/monkfruit instead.
• Frozen avocados work well for this recipe to but you may need to soften it prior to pureeing.
• If possible use a high speed blender/food processor to ensure a smooth pureed consistency.
• Scrape down the sides of your blender/food processor to evenly the pudding is lump free and evenly combined.

Other vegan dessert recipes to try

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Vegan Key Lime Pudding

This Key Lime Pudding is vegan friendly and takes less than 10 minutes to make from scratch,

4.78 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2 servings

Calories: 323kcal

Author: Charla

Ingredients

• ▢ 3 large avocados peeled with stone removed
• ▢ The juice of 2 limes
• ▢ 5 tbsp of coconut nectar or low GI sweetener maple syrup, agave etc..
• ▢ 1 tbsp of lime zest
• ▢ 4 tbsp of coconut oil melted
• ▢ 1 tsp vanilla extract scraped

Instructions

• Add all of the ingredients to a high speed blender/food processor.
• Blitz into a smooth consistency.

Notes

• Do make sure your avocados are ripe and slightly soft to the touch prior to use.
• In terms of how sweet you want this pudding to be I found using 4-5 tablespoons of a sweetener such as maple syrup, raw agave nectar or coconut nectar was suffice.
• To make the recipe keto friendly simply use erythritol/monkfruit instead.
• Frozen avocados work well for this recipe to but you may need to soften it prior to pureeing.
• If possible use a high speed blender/food processor to ensure a smooth pureed consistency.
• Scrape down the sides of your blender/food processor to evenly the pudding is lump free and evenly combined.

Nutrition

Calories: 323kcal | Carbohydrates: 34g | Protein: 7g | Fat: 61g | Saturated Fat: 25g | Sodium: 21mg | Potassium: 1458mg | Fiber: 17g | Sugar: 33g | Vitamin A: 435IU | Vitamin C: 46mg | Calcium: 113mg | Iron: 2mg

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