Rich coconut milk gets whisked with maple syrup, cinnamon, and vanilla, then thickened with chia seeds into a creamy, pudding-like set that holds its shape right in the jar. A long chill turns it silky and spoonable, no cooking required, just a stir and a wait. Fresh blueberries and roughly chopped walnuts on top add bursts of juicy sweetness and a satisfying crunch against the soft base. It's an easy make-ahead breakfast or snack that layers beautifully in individual jars for grab-and-go mornings. This one fits neatly into a gluten free lineup, so you can enjoy it without any label-reading stress.
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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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