Creamy coconut milk and almond milk come together with a touch of maple syrup and vanilla for a naturally sweet, subtly rich base, while a full half cup of chia seeds transforms it into a thick, spoonable pudding as it chills. Letting the mixture rest and then rewhisking keeps the texture silky instead of clumpy, so every jar sets up with that signature tapioca-like bite. Finished with a handful of fresh berries or sliced fruit, this is the kind of simple, plant-forward breakfast or snack that leans on whole ingredients and good fats rather than anything processed. It's an easy make-ahead option that fits beautifully into a Mediterranean-style way of eating, and it keeps well in the fridge for busy mornings. Light, satisfying, and endlessly customizable with whatever fruit is in season.
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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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