This creamy, spoonable pudding starts with rich coconut milk whisked with maple syrup, cinnamon, vanilla, and a pinch of salt, then thickened with chia seeds until it sets into a lush, custardy texture. After a few hours in the fridge (or overnight, if you're planning ahead), it holds its shape beautifully when tilted — no cooking required. Fresh raspberries add a juicy, tart contrast on top, while roughly chopped walnuts bring a satisfying crunch to every bite. A final dusting of cinnamon ties the whole thing together with warm, cozy flavor. It's an easy make-ahead breakfast or snack that fits neatly into a lactose free routine, no special techniques needed — just whisk, chill, and top.
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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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