Creamy coconut milk gets whisked with maple syrup, cinnamon, and vanilla, then thickened with chia seeds into a rich, spoonable pudding that sets up overnight in the fridge. No cooking required — just a good whisk to keep the seeds from clumping and patience while it chills into that perfect, jammy-thick texture. Fresh diced mango tossed in a little extra cinnamon and maple syrup spoons over the top, and a scatter of raw walnuts adds a satisfying crunch against the silky pudding underneath. Every ingredient here comes straight from the plant world, making this a naturally easy fit for a vegan spread and a genuinely great make-ahead breakfast or dessert. Portion it into jars for grab-and-go mornings, or serve it in a big bowl for a bright, tropical-feeling treat any time of day.
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In a medium 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 clumps form. Let the mixture sit for 5 minutes, then whisk once more to redistribute any seeds that have begun to settle.
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