Creamy coconut milk gets whisked with warming ginger, cardamom, and a whisper of cinnamon before chia seeds are stirred in to thicken everything into a lush, spoonable pudding. A few hours in the fridge is all it takes for the mixture to set into that perfect jiggly-yet-sliceable texture, no cooking required. Fresh or dried figs add jammy sweetness and a pop of color on top, while a scatter of chopped pistachios brings welcome crunch to every bite. It's an easy make-ahead breakfast or dessert that layers cozy spice against bright fruit, and it comes together in just a few minutes of active prep. This one's a genuinely solid pick for a dairy free spread, whether you're portioning it into jars for the week or serving it straight from the bowl at brunch.
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In a medium mixing bowl, whisk together the coconut milk, maple syrup, grated ginger, ground cardamom, ground cinnamon, vanilla extract, and sea salt 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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