This creamy chia pudding gets its warmth from fresh ginger, cardamom, and a whisper of cinnamon, all steeped into rich coconut milk and sweetened naturally with maple syrup. Left to set overnight, the chia seeds swell into a thick, spoonable pudding with just the right amount of bite. Fresh figs on top add a jammy sweetness and gorgeous color contrast, while a scatter of chopped pistachios brings crunch to every bite. It's a make-ahead breakfast or dessert that comes together with pantry staples and requires zero baking or fuss. This one's an easy, satisfying choice for a gluten free kitchen, with naturally wholesome ingredients doing all the work.
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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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