Creamy coconut milk forms the base of this make-ahead pudding, whisked with maple syrup, cinnamon, and a splash of vanilla before the chia seeds work their magic overnight. The result is a thick, spoonable texture that holds its shape right in the jar, no cooking required. Fresh blueberries and a scattering of toasted walnuts add color, crunch, and a little sweetness on top, with an extra dusting of cinnamon if you're feeling generous. It's an easy grab-and-go breakfast or snack that comes together the night before, and it fits neatly into a dairy free routine without any fuss. Simple pantry staples, a little patience in the fridge, and you've got a jar of pudding worth waking up to.
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In a mixing bowl, whisk together the coconut milk, maple syrup, ground cinnamon, vanilla extract, and sea salt until fully combined.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together. Let the mixture sit for 5 minutes, then whisk once more to redistribute any seeds that have begun to settle.
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