Creamy coconut milk and almond milk come together with maple syrup, vanilla, and a pinch of salt to create a smooth, lightly sweet base for this pudding. Once the chia seeds are whisked in, a few hours in the fridge is all it takes for everything to thicken into a spoonable, gel-like texture with just the right amount of natural bite. It's a make-ahead breakfast or snack that layers beautifully in a jar, especially when finished with fresh berries or sliced fruit for a pop of color and juiciness. Simple pantry staples and a hands-off chill time make this an easy one to prep on a Sunday and enjoy all week. This one's a natural fit for a vegan spread, no special equipment or complicated steps required.
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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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