Creamy coconut milk gets whisked with warming ginger, cardamom, and a hint of cinnamon, then thickened with chia seeds into a lush, spoonable pudding. A touch of maple syrup and vanilla rounds out the flavor without any fuss, and a few hours in the fridge is all it takes to set into thick, custardy layers that hold their shape when you tilt the jar. Fresh quartered figs on top add a burst of jammy sweetness and color, while chopped pistachios bring a nutty crunch to every bite. It's an easy make-ahead breakfast or dessert that comes together in one bowl with minimal cleanup. This one is a solid pick for a lactose free spread, since the base leans entirely on coconut milk for its richness. Serve it chilled straight from the jar for the best texture.
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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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