This creamy pudding gets its base from full-fat coconut milk and almond milk, warmed with cinnamon, vanilla, and a touch of turmeric before chia seeds work their magic overnight. Maple syrup adds just enough sweetness without tipping into dessert territory, and the long chill turns everything thick, spoonable, and satisfying. Once set, each jar gets piled high with crunchy raw walnuts and juicy pomegranate arils for a burst of texture and color in every bite. It's an easy make-ahead breakfast or snack that comes together with pantry staples and no cooking required. This one fits neatly into a Paleo kitchen, offering real nutrition from whole-food ingredients without any grains, dairy, or refined sugar 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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