This make-ahead pudding starts with a simple whisk of full-fat coconut milk, almond milk, maple syrup, and a pinch of salt until silky and smooth, then gets folded together with chia seeds until every spoonful is evenly speckled. A short rest and a second whisk break up any clumps before it goes into jars to chill, giving the seeds time to swell and soak up all that creamy liquid. By morning — or after a solid four hours in the fridge — you're left with a thick, custardy texture that holds its shape on a spoon but still feels light and cool. Top it with fresh fruit for a little brightness and color, or eat it straight from the jar for an easy grab-and-go breakfast. It's a naturally soothing, minimal-ingredient recipe, which makes it a genuinely solid choice for a low histamine kitchen. Make a batch on Sunday and you've got dessert or breakfast sorted for days.
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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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