Creamy coconut milk gets whisked with maple syrup, cinnamon, and vanilla, then thickened with chia seeds into a lush, spoonable pudding that sets up perfectly overnight in the fridge. Fresh blueberries and roughly chopped walnuts go on top just before serving, adding a juicy pop and a satisfying crunch to every bite. The chia does all the work here, swelling into a tapioca-like texture that holds its shape when you tilt the jar, so there's zero cooking involved beyond a good whisk. It's naturally sweetened, richly spiced, and easy to portion into jars for grab-and-go breakfasts or a make-ahead dessert. This one's a genuinely easy fit for a plant-based table, no fuss, no fancy equipment, just a few pantry staples doing all the heavy lifting.
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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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