Che Thai Chia Pudding
This Che Thai chia pudding is a modern twist on the traditional Vietnamese dessert, Che Thai! It takes all the flavors of the creamy coconut milk and tropical fruits and jellies found in Che Thai but adds a little more fiber and protein. It's a pudding like consistency that you'll look forward to every morning for breakfast!
Servings: 10
Equipment
- Can opener
- Whisk
Ingredients
- 1 can lychee
- 1 can aiyu jelly
- 1 can toddy palm
- 1 can jackfruit
- 1 jar coco de nato
- 1 13.5 oz can coconut milk
- 2 cups fat free milk plus more as needed
- 8 tablespoon chia seeds
- 4 tablespoon condensed milk
Instructions
- Drain all the canned fruits and jellies.
- Cut the jackfruit into thin strips and then into small cubes.
- Cut the aiyu jelly into small cubes.
- Cut the toddy palm seeds into thin strips and then into small cubes.
- Quarter the lychee.
- Give the coconut milk a good shake before opening. In a bowl, whisk together the coconut milk, fat free milk, and condensed milk until combined. Taste and adjust sweetness as desired.
- Add in the chia seeds and give it a stir. Let it sit for 5 minutes for the seeds to absorb the milk and give it another whisk to break up any clumps. Add in all the fruit and jellies and mix thoroughly. Cover and refrigerate for at least 2 hours or until chia seeds have absorbed the milk completely, before enjoying. Add more milk as needed for a thinner consistency.
Notes
Be sure to give the chia seeds a good whisk when you first add it into the milk, otherwise it will clump up. Give it another good whisk after 5 minutes to break up any clumps!
