Rich coconut milk and a touch of almond milk create a creamy, dreamy base for this pudding, sweetened naturally with maple syrup and rounded out with a hint of vanilla. Once the chia seeds go in, a good whisk and a short rest is all it takes to keep them evenly suspended instead of clumped at the bottom. Tucked into the fridge overnight, the mixture transforms into a thick, spoonable pudding with that signature tapioca-like texture everyone loves. Divide it into jars ahead of time for an easy grab-and-go breakfast or a light, satisfying dessert. Fresh berries or sliced fruit on top add color, brightness, and a little natural sweetness to finish it off. It's a simple, no-cook-required recipe that fits beautifully into a gluten free routine.
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Whisk together the coconut milk, almond milk, maple syrup, vanilla extract, and salt in a mixing bowl until smooth and fully combined.
Add the chia seeds and whisk vigorously to distribute them evenly throughout the liquid.
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