Creamy coconut milk is whisked with maple syrup, cinnamon, and vanilla, then thickened with chia seeds until it sets into a rich, spoonable pudding. Letting it chill overnight gives the seeds time to fully plump, so you end up with that classic tapioca-like texture that holds its shape when tilted straight out of the jar. Fresh raspberries add a burst of brightness against the warm cinnamon base, while roughly chopped walnuts bring a satisfying crunch to every bite. It's an easy make-ahead breakfast or snack you can portion into jars for the week, and it comes together with zero animal products, making it a natural fit for a plant-based diet. Simple, wholesome, and endlessly customizable with whatever fruit you have on hand.
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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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