Creamy coconut milk gets whisked with chia seeds, maple syrup, cinnamon, and vanilla until silky and fragrant, then left to thicken into a rich, spoonable pudding overnight. The chia seeds do all the work here, swelling up to create that classic tapioca-like texture without any last-minute fuss. Fresh strawberries and dry-roasted walnuts on top bring a juicy, crunchy contrast that makes every spoonful feel a little indulgent. It's an easy make-ahead breakfast or dessert you can portion into jars and grab straight from the fridge. Naturally plant-based from top to bottom, this one slots right into a vegan meal plan without any extra thought.
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In a medium mixing bowl, whisk together the coconut milk, chia seeds, 2 tbsp maple syrup, ground cinnamon, vanilla extract, and salt until fully combined, about 1 minute.
Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds that have settled.
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