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Thai Peanut Chia Pudding

If you don't have both coconut and almond milk, you can use one of the other. Without any coconut you'll miss the full Thai flavor. I like combining them because the coconut milk is great for a thick pudding, and the almond gives a nice splash of extra hydration for the seeds.
Prep Time 5 minutes
Total Time 2 hours
Servings 4
Author Phoebe Lapine


  • 2 cups coconut milk
  • 1 cup almond milk you can use all coconut if you wish
  • 2 tablespoons honey if you like your breakfast quite sweet, you may want to double
  • Zest of 1 lime
  • 1/4 cup unsalted peanut butter
  • 2 dashes cayenne
  • 1/2 teaspoon salt make sure your peanut butter is unsalted, omit if not
  • 2/3 cup chia seeds
  • Toasted coconut optional, for garnish


  1. In a large bowl, whisk together the coconut milk, almond milk, honey, zest, peanut butter, cayenne and salt until smooth. Add the chia seeds and stir to combine. Cover and refrigerate for at least 2 hours, or overnight, stirring once to make sure there are no clumps.
  2. Spoon the pudding into individual cups or mason jars and garnish with the peanuts and coconut, if using. Premade puddings can be kept covered in the fridge for 3 to 5 days.

Recipe Notes

You can make the pudding in advance and eat the individual portions all week long for breakfast.