Rich coconut milk and chia seeds team up here, thickening slowly in the fridge until you get that spoon-standing-up, custardy set everyone loves in a good chia pudding. A touch of maple syrup and vanilla keep it warmly sweet, while cinnamon threads through both the base and the topping for extra depth. Fresh raspberries add a juicy, tart contrast, and roughly chopped walnuts bring a satisfying crunch to every bite. It's an easy make-ahead breakfast or snack that layers up beautifully in individual jars, ready to grab straight from the fridge. This one fits neatly into a Paleo kitchen, with nothing fussy about the process — 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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