This make-ahead pudding starts with rich, full-fat coconut milk whisked with maple syrup, cinnamon, and a touch of vanilla, then thickened with chia seeds until it turns lusciously creamy and spoonable. Tucked into jars and chilled overnight, it sets up thick enough to hold its shape when tilted, giving you that classic pudding texture without any last-minute fuss. Come morning, a handful of fresh blueberries and a scatter of toasted walnuts add pops of juicy sweetness and crunch against the smooth, cinnamon-spiced base. It's an easy grab-and-go breakfast or snack that layers beautifully in a glass for a pretty presentation. With its coconut-milk base and simple pantry mix-ins, this one is a naturally solid pick for a lactose free routine, no extra planning required. Make a batch on Sunday and you've got dessert-worthy breakfasts ready all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
