Creamy coconut milk gets whisked with fresh ginger, warm cardamom, and a whisper of cinnamon before chia seeds are stirred in, thickening overnight into a rich, pudding-like base that holds a spoon upright. A touch of maple syrup and vanilla rounds out the flavor without any fuss, and the whole thing comes together in a few minutes of active work followed by a long, hands-off chill. Come serving time, juicy quartered figs pile on top, with a drizzle of honey and a scatter of crunchy pistachios for contrast against all that cool, spiced creaminess. It's a make-ahead breakfast or snack that feels indulgent but is built entirely from real, whole-food ingredients. This one is a genuinely great fit for a Paleo kitchen, whether you're meal-prepping for the week or setting out a make-ahead treat for guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
