Creamy coconut milk and almond milk come together with maple syrup, cinnamon, and a whisper of vanilla and turmeric for a warmly spiced base that sets up thick and spoonable overnight. Chia seeds do the heavy lifting here, swelling into that classic pudding texture without any cooking required — just whisk, chill, and let time do the work. Once it's set, each jar gets piled high with crunchy raw walnuts and juicy pomegranate arils, giving you a mix of creamy, crunchy, and bright in every bite. It's a make-ahead breakfast or dessert that layers beautifully in a glass and looks as good as it tastes. This one's a genuinely solid pick for a vegan spread, no exceptions needed.
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)
