Pour one can of full-fat coconut milk into a pot and bring to a gentle simmer over medium heat. Add the Thai loose-leaf tea leaves and let them steep for 5-7 minutes, stirring occasionally to ensure even extraction. The coconut milk will take on a beautiful golden-orange color as the tea infuses. Remove from heat and let cool for about 10 minutes before proceeding to the next step.

While the brewed tea is still warm, add the sweetener and stir well until completely dissolved. Pour the mixture through a fine-mesh strainer into a container, pressing gently on the tea leaves to extract all the flavorful liquid. Discard the spent tea leaves. I find that straining while still slightly warm helps the tea flow through more easily and ensures you capture all the delicious flavor.

Once the strained tea mixture has cooled to room temperature, pour in the second can of full-fat coconut milk and add the chia seeds. Stir vigorously for about 1-2 minutes to distribute the chia seeds evenly throughout the liquid—this prevents them from clumping together at the bottom. I like to give it an extra stir after a few minutes of sitting to ensure even distribution before refrigerating.

Transfer the pudding mixture to a serving container or individual glasses and refrigerate overnight (at least 8 hours). As the pudding chills, the chia seeds will absorb the liquid and expand, creating a creamy, tapioca-like texture. Stir gently before serving to redistribute any settled chia seeds if needed.

Remove the pudding from the refrigerator and give it a gentle stir. Divide into serving bowls or glasses and top with your favorite garnishes such as fresh fruit, toasted nuts, coconut flakes, or additional chia seeds.