Chia Chai Coconut Pudding

  • By Amanda Li
  • 25 Jun, 2016

A tongue-twister of a name, but this dessert is deceivingly simple to make and delicately flavoured.

½ cup chia seeds  
2 cups coconut milk
5 pods cardamom
1 stick cinnamon
1-inch slice gingerroot
1 orange, zested  
2 tbsp honey  
optional garnish diced fruit and toasted coconut flakes


Step 1

Carefully zest the orange rind, making sure not to zest too deep into the pith, which is bitter.

Step 2

In a medium pot, combine the coconut milk, cardamom, ginger, cinnamon and orange zest. Bring contents to a boil on medium heat, stirring occasionally. Reduce the heat to low and simmer for 10 minutes, continuing to stir. Remove from heat and pour the mixture over a strainer, discarding the flavouring agents.

Step 3
Using a whisk, stir in the honey and chia seeds until well combined. Chill the mixture in the fridge for 4 hours or until the chia seeds have expanded and gelled. Prior to eating, garnish with fruit and enjoy. This pudding can be stored in the refrigerator for up to 3 days.

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