Rich full-fat coconut milk and a splash of unsweetened coconut milk create a luscious, creamy base for this chia pudding, warmed with fragrant cardamom and a good pour of pure vanilla extract. The chia seeds swell overnight into a thick, spoonable texture that's somewhere between pudding and pearled tapioca, no cooking required. A pinch of sea salt keeps the sweetness balanced, while toasted shredded coconut and fresh raspberries or blueberries add color, crunch, and a bright finishing touch. It's an easy make-ahead breakfast or dessert you can portion into jars and grab straight from the fridge. This one is a genuinely great fit for a plant-based kitchen, built entirely from simple, wholesome ingredients you can feel good about.
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Shake or stir the can of full-fat coconut milk well before opening, then pour it into a medium mixing bowl along with the carton coconut milk (or water). Add the vanilla extract, ground cardamom, and fine sea salt, and whisk until evenly combined.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.
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