Yes, I’m still on a Chia Seed Pudding kick! I’ve been eating chia seed pudding almost every day for a while now, so I’ve been thinking up creative ways to add some flavor to my now favorite snack.
This time, I combined my liking of Thai Tea (if you’re a fan of Thai Tea, you should check out these popsicles) with chia seeds and ended up with a satisfying pudding that really packs a punch of flavor. Not only is it healthy, but it almost feels like you’re having a dessert instead of a healthy snack or light meal.
I’m not kidding, it’s the best of both worlds. You really can’t do better than this!
Making this pudding takes a tiny bit longer than making traditional chia seed pudding only because you have to make the tea first and let it cool. Other than that, it’s the same drill, which of course means it’s insanely easy to make.
Check out the instructions below!
Don’t forget to check out these other Chia Seed Pudding recipes!
- 2 cups water
- 3-4 tbsp Thai tea (available in Asian grocery stores)
- 1 cup coconut milk
- 1 tsp pure vanilla extract
- 2 tsp maple syrup
- 1/2 cup chia seeds
- Bring the water to a boil and steep the Thai tea for a few minutes. Filter and strain the tea a couple of times to make sure no tea leaves remain in the tea. Let tea cool to room temperature.
- In a mixing bowl, add in the coconut milk, vanilla extract, maple syrup, and tea, and stir until incorporated. Then, add in the chia seeds and stir well to make sure there aren’t any clumps.
- Cover the mixing bowl with cling wrap and chill in the refrigerator for at least an hour. Overnight is best.
- That’s it! The hardest part about this recipe is waiting for everything to set in the fridge! Serve with fresh fruit, sliced almonds, chocolate chips, or whatever your heart desires!
This pudding is on the more "liquidy" side of the spectrum. Feel free to reduce the amount of coconut milk or add more chia seeds to achieve your desired consistency. If you find that the seeds aren’t fully incorporating into the pudding, you need to add more coconut milk. Try adding a 1/4-1/2 cup and see how it is.
If you find that you would like a sweeter pudding, add more maple syrup or feel free to just add a little sugar! You could also add fruit like strawberries, blueberries, or raspberries.
If you aren’t interested in using coconut milk (the pudding doesn’t taste like coconuts at all!!!) and would rather use cow’s milk, you can use the same proportions but the seeds might take much longer to expand. Allow the pudding extra time to fully form.