Rich coconut milk and chia seeds team up here to create a thick, spoonable pudding with zero cooking required — just a good whisk, a little patience, and a night in the fridge. Cinnamon and vanilla warm up the base while maple syrup adds just enough sweetness to let the coconut flavor shine through. Once it's set into that perfect jiggly-but-sliceable texture, fresh blueberries and roughly chopped walnuts go on top for bursts of juicy sweetness and satisfying crunch in every bite. It's an easy make-ahead breakfast or snack that stores beautifully in individual jars for grab-and-go mornings. With whole-food ingredients and no grains, dairy, or refined sugar in sight, this one fits naturally into a Paleo lineup. Simple, nourishing, and pretty enough to double as dessert.
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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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