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Drain the liquid from the canned mango, lychee, and nata de coco using a colander. Set aside the drained fruits and nata de coco.

Drain the liquid from the block of green pandan jelly. Place the jelly on a cutting board.

Chop the drained nata de coco into small, bite-sized cubes, approximately 1/2-inch in size. Transfer to a large mixing bowl.

Chop the drained mango slices into small cubes, about 1/2-inch in size. Add to the mixing bowl with the nata de coco.

Cut the drained lychees in half. Add to the mixing bowl.

Chop the block of green pandan jelly into small, bite-sized cubes, about 1/2-inch in size. Add to the mixing bowl with the other ingredients.

Pour the full-fat coconut milk over the chopped ingredients in the bowl.

Add the chia seeds to the bowl.

Add the sweetened condensed milk to the bowl. Adjust the amount to your preferred level of sweetness.

Use a large spoon or whisk to thoroughly mix all the ingredients in the bowl until well combined and the chia seeds are evenly distributed. Ensure there are no clumps of chia seeds.

Cover the bowl and refrigerate the Che Thai Chia Pudding for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to thicken.

To serve, spoon a portion of the chilled Che Thai Chia Pudding into individual glasses or bowls. Top with ice, and additional pieces of fresh mango, lychee, or nata de coco if desired.


Drain the liquid from the canned mango, lychee, and nata de coco using a colander. Set aside the drained fruits and nata de coco.

Drain the liquid from the block of green pandan jelly. Place the jelly on a cutting board.

Chop the drained nata de coco into small, bite-sized cubes, approximately 1/2-inch in size. Transfer to a large mixing bowl.

Chop the drained mango slices into small cubes, about 1/2-inch in size. Add to the mixing bowl with the nata de coco.

Cut the drained lychees in half. Add to the mixing bowl.

Chop the block of green pandan jelly into small, bite-sized cubes, about 1/2-inch in size. Add to the mixing bowl with the other ingredients.

Pour the full-fat coconut milk over the chopped ingredients in the bowl.

Add the chia seeds to the bowl.

Add the sweetened condensed milk to the bowl. Adjust the amount to your preferred level of sweetness.

Use a large spoon or whisk to thoroughly mix all the ingredients in the bowl until well combined and the chia seeds are evenly distributed. Ensure there are no clumps of chia seeds.

Cover the bowl and refrigerate the Che Thai Chia Pudding for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to thicken.

To serve, spoon a portion of the chilled Che Thai Chia Pudding into individual glasses or bowls. Top with ice, and additional pieces of fresh mango, lychee, or nata de coco if desired.
