Gluten Free Vanilla Berry Chia Pudding Cups

Creamy, lightly sweetened, and bursting with fresh fruit, these pudding cups are the kind of make-ahead treat that feels indulgent but comes together with almost zero effort. Full-fat coconut milk and dairy-free milk form a rich, velvety base that sets beautifully overnight, so all four servings are ready and waiting in the fridge when you need them. Chia seeds do all the thickening work naturally — no flour, no starch, no fuss — which makes this recipe a genuinely effortless fit for anyone avoiding gluten. The berry layer is just mixed fresh strawberries, blueberries, and raspberries tossed with a touch of maple syrup, adding a bright, jammy contrast to the cool, vanilla-scented pudding beneath. Optional shredded coconut and fresh mint on top take the presentation from simple to stunning in about thirty seconds. This is a great recipe to prep on a Sunday night and pull out for breakfasts or afternoon snacks all week long, and it serves four people without any scaling required.

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