Rich, full-fat coconut milk forms the creamy base of this make-ahead pudding, thickened naturally by chia seeds until it turns lusciously spoonable. Maple syrup, cinnamon, and vanilla give it warm, cozy flavor without any refined sugar heaviness, while a long chill in the fridge lets everything set into a texture that holds its shape right in the jar. Fresh raspberries add a burst of tart brightness against the toasted crunch of chopped walnuts on top, and an optional dusting of cinnamon ties the whole thing together. It's an easy grab-and-go breakfast or snack that comes together the night before, so there's zero morning effort involved. This one's a genuinely solid pick for a dairy free routine, delivering all the creamy comfort of a classic pudding with a wholesome, ingredient-forward spin.
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In a medium mixing bowl, whisk together the coconut milk, maple syrup, ground cinnamon, vanilla extract, and salt until fully combined.
Add the chia seeds and whisk vigorously for about 1 minute, until the seeds are evenly distributed and no clumps remain.
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