This make-ahead pudding layers creamy coconut milk with chia seeds until it sets into a thick, spoonable custard, warmed through with cinnamon and a touch of maple sweetness. Piled high with fresh blueberries and roughly chopped walnuts, it delivers exactly the mix of fruit, nuts, and wholesome fats that this way of eating is built around. The overnight chill does all the work, so you wake up to jars of ready-to-eat pudding with a satisfying, tapioca-like bite. It's naturally plant-forward, refined-sugar-light, and easy to portion into individual jars for grab-and-go mornings. A dusting of cinnamon on top adds a little extra warmth right before serving. This one earns a permanent spot in a Mediterranean-style breakfast or snack rotation.
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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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