Creamy coconut milk and almond milk come together with warming ginger, cardamom, and a whisper of turmeric to flavor these chia jars, and the seeds slowly thicken everything into a rich, spoonable pudding overnight in the fridge. A silky mango purée, brightened with fresh lime and another touch of cardamom, gets layered on top for a fruity finish that cuts through the spiced base beautifully. Toasted coconut flakes and fresh mint add a little crunch and color if you want to dress the jars up for serving. It's an easy make-ahead breakfast or dessert that layers up beautifully in individual jars, and it fits neatly into a plant-based kitchen without any fuss.
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In a mixing bowl, whisk together the coconut milk, almond milk, honey, ground ginger, ground cardamom, ground turmeric, and vanilla powder until the honey is fully dissolved and the spices are evenly distributed.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together. Let the mixture sit for 5 minutes, then whisk again — the seeds should be evenly suspended throughout the liquid.
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