Whisk the liquids and flavorings. In a medium bowl, whisk almond milk, Greek yogurt, protein powder, maple syrup, vanilla, lime juice, lime zest, and a pinch of salt until smooth. Aim for a well-blended, slightly thick mixture with no protein powder lumps.
Stir in the chia seeds. Sprinkle chia seeds over the liquid and whisk for 30–45 seconds to distribute evenly. Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
Chill to set. Cover and refrigerate for at least 2 hours, ideally 4 hours or overnight.
The chia seeds will swell and create a creamy, pudding-like texture.
Make the “crust.” In a small bowl, combine crushed graham crackers, melted coconut oil or butter, and a pinch of cinnamon. Stir until it resembles damp sand. Set aside.
Adjust to taste. After chilling, stir the pudding.
If it’s too thick, add a splash of milk. Taste and adjust sweetness or lime juice to hit that bright, tangy-sweet balance.
Assemble and serve. Spoon the pudding into jars or bowls. Top with the crumb mixture, extra lime zest, and a small dollop of yogurt or coconut flakes.
Enjoy cold.