Creamy full-fat coconut milk gets whisked with a splash of unsweetened coconut milk, warm vanilla, cinnamon, and a pinch of sea salt, then thickened naturally with chia seeds until it turns lusciously spoonable. No cooking required — just a good whisk, a short rest to break up any clumps, and a few hours in the fridge while the chia seeds work their magic. The result is a jiggly, pudding-like texture with speckled seeds throughout and a subtly sweet, tropical flavor from the coconut base. Fresh blueberries or raspberries and a sprinkle of shredded coconut on top add color, brightness, and a little textural contrast. It's an easy make-ahead breakfast or snack you can prep the night before, and it's a genuinely solid pick for a vegan spread.
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Shake or stir the can of full-fat coconut milk well before opening. Pour it into a medium mixing bowl along with the carton coconut milk (or water), vanilla extract, ground cinnamon, and sea salt. Whisk until fully combined.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.
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