This creamy chia pudding layers coconut milk and almond milk with warm cinnamon, vanilla, and a whisper of turmeric, then sets overnight into a thick, spoonable texture. Chia seeds do the heavy lifting here, swelling into a rich, pudding-like base that's naturally packed with fiber and healthy fats. Just before serving, it gets piled high with crunchy raw walnuts and juicy pomegranate arils, adding great texture contrast and a burst of antioxidant-rich color. It's an easy make-ahead breakfast or snack that leans on whole, plant-forward ingredients like nuts, seeds, and fruit. With its balance of good fats, natural sweetness from maple syrup, and fresh produce, this one fits beautifully into a Mediterranean-style way of eating. Simple to prep and even better the next day, it's a dish worth keeping on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
