Vegan Ginger-Cardamom Fig Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

Creamy coconut milk gets whisked with maple syrup, fresh ginger, warm cardamom, and a touch of cinnamon before chia seeds are stirred in to thicken the whole thing into a rich, spoonable pudding. Tucked into jars and chilled overnight, it sets up into a lush, custardy texture that holds its shape when you tilt the glass. Juicy quartered figs on top add a burst of natural sweetness, and a scatter of chopped pistachios brings a nice contrasting crunch. It's a make-ahead breakfast or dessert that feels indulgent but comes together with just a handful of pantry staples. This one is a genuinely great fit for a vegan spread, whether you're meal-prepping for the week or serving it up for guests.

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Ingredients

4 servings

2 cups full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz Ka-Me Coconut Milk
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6 tbsp chia seeds
2 tbsp pure maple syrup
1 tsp fresh ginger, finely grated
½ tsp ground cardamom
¼ tsp ground cinnamon
¼ tsp pure vanilla extract
1 pinch fine sea salt

For serving

6 fresh or dried figs, stemmed and quartered
1 tbsp honey, for drizzling (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tbsp dry-roasted pistachios, roughly chopped (optional)

Instructions

1
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.
2
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.

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