I will tell you how to make a coconut chia pudding in Thai style, which is lower with carbohydrates, easy to whip and frankly for busy morning or when you need a cool snack that feels like you actually take care of what you put in your body.

This is based on something that I tried in a tiny street business outside of Chiang Mai. The woman who ran the stand had a stove, a few pots and the softest smile. She gave me this creamy, cool pudding in a banana leaf cup and told me it is how she keeps her belly happy without using sugar. I was thrilled.

At home I played around with it until I got it right for a keto diet. Coconut milk is a dream for it, rich, thick and full of good fats. Chia seeds bring the texture. And with a few tricks you can do this flat in 5 minutes. You just have to wait for it to relax. But that’s okay. Some good things still need a little.

What you need (serves 2-4)

• 1 cup of coconut milk full fat (from a can, not the carton stuff)
• 3 tablespoons of chia seeds (white or black, does not matter)
• 1 tablespoon crushed coconut (unsweetened)
• 1 teaspoon of vanilla extract
• 1 to 2 teaspoons of erythritol or monk fruit sweetener (more if you like it cute)
• pinch of salt
• Optional: A splash of coconut water for a thinner texture or taste

Toppings (choose what you like or skip when you are strictly on carbohydrates):

• Cut almonds
• Roasted coconut flakes
• A few cubes Thai mango (if they are not strictly keto)
• Thai -Basilica seeds (add additional texture)
• Roasted sesame seeds

How to make coconut -chia -milch pudding

Okay, this part is simple. No cooking, no unusual tools. Just a bowl and a spoon. Maybe a glass if you want to look sweet.

• Mix your base.
  Pour the coconut milk in a medium -sized bowl. Add the chia -seed, crushed coconut, vanilla, sweetener and a small pinch of salt. Mix everything together with a spoon or a whisk. Make sure there are no lumps.
• Let it sit for a minute.
  Stir it again after a few minutes. Chia -seeds are happy to hide and adhere together. A second sensation does everything that you don’t have a lump of seeds in the corner.
• Cover and cold.
  Place the bowl in the fridge. After about 20 minutes, stir it again. Then let it rest for at least an hour. Overnight is even better. The seeds will absorb the coconut milk and turn into this soft, jelly-like texture, which is like Tapioka pudding, but is much easier.
• Top it and serve.
  If you are ready to eat, you can draw it into shells or glasses. Add your toppings. Go easy if you count carbohydrates or wild when it is your day of fraud.

Tips from the kitchen

• Use good coconut milk.
  The Thai coconut milk tends to be thicker and creamier. Search for someone who has neither additional gums nor fillers. If the top of the can is usually thick cream, it is a good sign.
• Not sweetened.
  This pudding should be mild and a little nutty. If you are used to sweet desserts, try it with less sweeteners first. Let the coconut do the work. It is rich in taste without screaming sugar.
• Make it forward.
  This pudding lasts 3 to 4 days in the fridge, simple. Just stir it in before eating. More can thicken over time, so add a splash of water or coconut milk if it gets too tight.
• Try it warm.
  Most people eat chia pudding cold, but they can also warm it gently on the stove. Just don’t cook it. It’s like a breakfast porridge when it is warm, super cozy.

How it tastes

This pudding doesn’t try to taste like ice or cake. It is his own thing. Cremy, slightly sweet, a little tough out of the chia, with a soft coconut taste that linger on her tongue. It’s gentle. You could eat it every morning and don’t be fed up.

It is something peaceful, especially if you eat it clearly or only with roasted coconut. It is not loud or noticeable. It is easy to eat.

When you can eat your keto coconut -chia -milch pudding

• Breakfast: On bustle morning when there is no time to cook. Shovel out of the glass, eat with a spoon out of the door.
• snack: This window at 3 p.m. when the coffee doesn’t feel right, but the stomach complains.
• Dessert: After a spicy dinner, it all cools down.
• Post-Gym: It is not protein -heavy unless you add something, but it’s full of healthy fats and not too sugar.

Why it works for keto

Chia seeds are low in netboohydrates and high fiber. Coconut milk has no sugar and gives you the fat you need to maintain your energy. You get texture, taste and satisfaction, without flour, grains or dairy products.

In contrast to many keto snacks that feel like cardboard or chemistry experiments, this is made with ingredients that their grandma would understand. Seeds, milk, a pinch of salt. That’s it.

Do it

This recipe is a basis. You can twist as you want. Do you want more crunch? Add nuts. Do you want something fresh? Add coin or lime peel. Do you want it chocolate? Stir in the cocoa powder and a little more sweetener.

Some people even mix everything before chilling. This gives them a smooth pudding, almost like mousse. I like the texture of whole chia seeds, but you do.

One last story before you go

A Thai grandmother once told me: “Coconut makes everything calm.” And I think she was right. Whenever I eat this pudding, especially after a long day, it feels like a break. A small, quiet moment to just enjoy something soft and child.

And I hope that if you try this at home, feel that too. Someone cooks that somewhere with you. Even if it is only through a recipe.

Diploma

If you have made it that far, you will probably be interested in what you eat. You want something simple, something that tastes good without destroying your body and something you can adhere to. This is this pudding. It is not a magic. It’s not chic. But it works. It fills you up without slowing down. It feels like at home, even if you have never set a foothold in Thailand.

And if you screw it up? Don’t sweat it. Recipes are only starting points. You will get your own rhythm. Maybe one day you will throw your own turn on it and let someone else be welcome at your table. That is what good food does.

So yes, try it out. Let it cool. Let yourself be relaxed too.

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