Thai Dessert with Banana, Coconut Milk and Chia Seeds Recipe
A simple, creamy dessert inspired by Thai sweets with coconut milk and banana, but made with easy-to-find chia seeds. It’s something between a pudding and a light cream – perfect as a dessert or a sweet breakfast.
In Thailand, desserts that pair warm or chilled coconut milk with banana, tapioca or rice are very popular. Here, that same vibe is translated into a modern chia pudding that fits perfectly into European-style breakfasts and meal prep routines.
This dessert combines Thailand’s love of coconut milk and banana with a modern twist: chia seeds, which give it a light, pudding-like texture. The sweetness of the banana and delicate coconut create a creamy base that’s easy to adapt to your taste – from a very sweet dessert to a subtle, healthy breakfast.
Why this version works
- Combining carton and canned coconut milk makes it creamy without being heavy.
- Mixing the chia twice eliminates lumps and ensures an even, pudding-like texture.
- A pinch of salt boosts the coconut and banana flavor, so the dessert can be less sweetened.
Chef's tips
If the pudding seems too thick after chilling, loosen it with 1–2 tablespoons of coconut milk and stir briefly until it’s creamy again with no lumps. For a dessert version, add a bit more sweetener and serve in small glasses; for breakfast, reduce the sweetness and add a handful of granola or nuts. Make sure the bananas are very ripe with brown spots – underripe ones will taste starchy and less sweet.
How to serve
Serve the pudding well chilled with banana slices, coconut flakes and a little grated lime zest for fresh aroma. It pairs perfectly with strong coffee or cold brew, as the rich coconut softens the drink’s bitterness. For breakfast, add fresh seasonal fruit or toasted nuts for extra crunch.
Watch out for
- If you don’t stir again after 10 minutes, the chia can clump into hard lumps at the bottom.
- Too short a time in the fridge will leave the pudding thin and watery.
- Using only thick canned coconut milk can result in an overly heavy, greasy texture.
Substitutions
- You can replace part of the coconut milk with almond milk if you prefer a lighter dessert.
- Maple syrup can easily be swapped for honey or agave syrup, adjusting the amount to the sweetness of the bananas.
- Instead of lime you can use lemon juice, adding slightly less because it’s sharper.
Ingredients
- milk kokosowe z kartonu - 300 ml
- milk kokosowe z puszki - 100 ml
- chia seeds - 6 tablespoons
- banana - 2 pieces
- maple syrup, honey or sugar - 2 tablespoons
- lime juice - 1 tablespoon
- desiccated coconut - 2 tablespoons
- pinch of salt - 0.25 teaspoons
Preparation
- In a bowl or jug, mix the coconut milk from the carton and the can until you get a smooth liquid.
- Add the chia seeds, maple syrup (or honey/sugar), lime juice and a pinch of salt. Mix thoroughly with a whisk or spoon so the chia seeds are evenly distributed and don’t clump together.
- Set the mixture aside for 10 minutes, then stir again thoroughly – this is important, as the seeds start to swell and tend to stick together.
- Pour the mixture into 3 glasses or small bowls. Refrigerate for at least 3 hours, preferably overnight, until a thick pudding forms.
- Before serving, peel the bananas and slice them. Arrange the slices on top of each portion.
- Sprinkle the dessert with desiccated coconut. If you like sweeter desserts, drizzle a little extra maple syrup or honey on top.
Storage
No storage information available for this dish.
When I know I have an intense morning ahead, I make a double batch in small jars in the evening – I eat one after my workout and the second goes into my bag as an emergency dessert at work.
