Rich, full-fat coconut milk and a touch of almond milk create a velvety base for this chia pudding, warmed with cinnamon, vanilla, and a hint of turmeric for color. Maple syrup brings natural sweetness while the chia seeds work their magic overnight, thickening into a pudding that holds its shape on the spoon. Once set, each jar gets piled high with crunchy walnuts and jewel-toned pomegranate arils for a satisfying contrast in both flavor and texture. It's an easy make-ahead breakfast or snack that comes together with just a whisk and a fridge — no baking, no fuss. This one is a great fit for a dairy free routine, delivering all the creaminess you want without any actual dairy in sight.
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Whisk together the coconut milk, almond milk, maple syrup, ground cinnamon, vanilla extract, turmeric, and sea salt in a medium mixing bowl until smooth and fully combined.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.
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