Coconut milk and almond milk team up here for a rich, dairy-free base that thickens into a luscious, spoonable pudding once the chia seeds work their magic overnight. A hint of maple syrup, warm cinnamon, and a whisper of turmeric give it a subtly spiced, golden-hued backdrop that pairs beautifully with the crunch of raw walnuts and the bright, juicy pop of pomegranate arils on top. It's a make-ahead breakfast or snack that comes together in minutes but tastes like you fussed over it. Since the whole recipe is built on plant-based milks from the start, it's naturally suited to a lactose free lifestyle without any extra thinking required. Scoop it straight from the jar for a creamy, satisfying bite that feels indulgent but keeps things simple and wholesome.
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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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