📍 Where this dish comes from: Andaman Sea & Gulf of Thailand · Coral reefs (Similan/Surin Islands)
Discover the history of this region →
Discover the history of this region →
Chia pudding is not Thai in origin but it captures the essence of Thai dessert philosophy perfectly — coconut milk, fresh fruit, lime, and sweetness in balance. Our version adds classic Thai aromatics: pandan extract and fresh lime zest to the coconut base, with ripe mango as the crowning glory. Mango is relatively higher in carbs, so use it sparingly as a garnish.
What You’ll Need
Servings: 4 servings
Calories: 280kcal
Ingredients
- 60 g chia seeds
- 400 ml full-fat coconut milk
- 2 tbsp erythritol
- 1 tsp pandan extract
- 1 tsp lime zest
- Half a small mango thinly sliced (about 60g)
- 2 tbsp toasted coconut flakes
- Lime juice and mint to serve
Instructions
- Whisk coconut milk, erythritol, pandan extract, and lime zest.
- Add chia seeds. Stir well to prevent clumping.
- Refrigerate 30 minutes, then stir again.
- Refrigerate overnight, or at least 4 hours.
- Serve in glasses topped with mango slices.
- Drizzle with coconut cream. Top with toasted coconut and mint.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 6g | Fat: 24g | Fiber: 8g
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Health Benefits
- Chia seeds are one of the richest plant sources of omega-3 ALA fatty acid.
- The gel formed by chia in coconut milk slows gastric emptying, which may help moderate blood sugar spikes.
- Even the small amount of mango used here provides a meaningful dose of vitamin A.