Name: Thai Coffee Chia Pudding
Prep time: 5 min
Total time: 5 min
Ingredients: 1/4 cup chia seeds; 3/4 cup cold brew coffee; 1/4 cup sweetened condensed coconut milk; 1 teaspoon vanilla extract; Pinch salt

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This Thai Coffee Chia Pudding is literally the last chia pudding recipe you'll ever need! It will fill you up while satisfying your sweet tooth.

This is literally the last chia pudding recipe you'll ever need! That's what I was thinking after I tasted this. This is literally my all-time favorite chia pudding I've ever made.

Sweetened condensed coconut milk and coffee are a match made in heaven, and sweetened condensed coconut milk is one my favorite ingredients to add to desserts.

This chia pudding came about because I had some sweetened condensed coconut milk left over after making some Vegan Rice Crispy Treats.

Other Recipes with Coffee

This Thai Coffee Chia Pudding is literally the last chia pudding recipe you'll ever need! It will fill you up while satisfying your sweet tooth. Click To Tweet

How to Make This Recipe

Mix chia seeds, cold brew coffee, and sweetened condensed coconut milk. Let sit for an hour.

Add vanilla extract and salt. Mix with a fork to get the clumps out.

For a creamy traditional pudding texture, blend in a Nutribullet or high speed blender until smooth and creamy.

How Long Does Chia Pudding Last?

Chia pudding lasts about 5 days in the fridge in an airtight container.

Recipe

This chia pudding is the perfect pick-me-up.

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Thai Coffee Chia Pudding

This Thai Coffee Chia Pudding is literally the last chia pudding recipe you'll ever need! It will fill you up while satisfying your sweet tooth.

Course Dessert

Cuisine vegan

Keyword thai coffee chia pudding

Prep Time 5 minutes

Total Time 5 minutes

Servings

Calories 260kcal

Author Willow Moon

Ingredients

¼ cup chia seeds
¾ cup cold brew coffee
¼ cup sweetened condensed coconut milk
1 teaspoon vanilla extract
Pinch salt

Instructions

Mix chia seeds, coffee, and sweetened condensed coconut milk. Let sit for an hour in the fridge.
Add vanilla extract and salt. Mix with a fork to get the clumps out.
Blend in a Nutribullet or high speed blender.

Notes

**Important! If you are gluten free you may want to avoid coffee altogether. I personally have never had a problem drinking it, and I have a gluten intolerance. It is probably because I drink whole bean organic coffee, and grind it myself. I learned that it can be problematic for people who don't tolerate gluten. So I did some research and one article mentioned to try organic whole bean coffee because it isn't highly processed causing cross-reactivity issues. So please do the research yourself, and test it out. I try to only post recipes that are 100% gluten free since I have a gluten intolerance. I am really careful about avoiding gluten in my daily life.

Nutrition

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.