This creamy chia pudding gets its richness from full-fat coconut milk and a touch of almond milk, sweetened naturally with maple syrup and warmed with cinnamon, vanilla, and a hint of turmeric. Whisked and chilled until thick and spoonable, the chia seeds swell into that signature tapioca-like texture that holds its shape in the jar. A generous topping of toasted walnut halves and juicy pomegranate arils adds crunch and a burst of tart sweetness right before serving. It's an easy make-ahead breakfast or snack that comes together with pantry staples and a few hours of hands-off chilling time. This one is a great fit for a gluten free kitchen, no special planning required beyond letting it set overnight.
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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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