Rich, full-fat coconut milk sets up into a thick, spoonable pudding once it mingles with chia seeds overnight, giving you that classic tapioca-like bite without any last-minute fuss. A touch of maple syrup, vanilla, and warm cinnamon keep the base cozy rather than one-note sweet, while a hit of salt sharpens the whole thing up. Piled high with juicy fresh raspberries and a scatter of crunchy toasted walnuts, every jar gets a nice contrast of creamy, tart, and crunchy in one bite. It's a make-ahead breakfast or snack that just needs a fridge and four jars — no cooking, no fuss, no special equipment. Simple pantry staples and produce are all that's doing the work here, which makes this an easy one to reach for on a gluten free menu.
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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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