Creamy coconut milk and almond milk whisk together into a silky base, sweetened with just enough maple syrup and rounded out with vanilla and a pinch of salt. Once the chia seeds go in, a quick vigorous whisk and a short rest is all it takes to keep them from clumping before the fridge does the real work. Left to chill for a few hours, the mixture transforms into a thick, spoonable pudding with that signature tapioca-like bite. Divide it into jars ahead of time and you've got a grab-and-go breakfast or snack ready whenever you need it. Fresh berries or sliced fruit on top add color, juiciness, and a little extra sweetness right before serving. It's an easy make-ahead recipe that fits neatly into a lactose free routine without any fuss.
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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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