Bright citrus and juicy summer cherries meet creamy coconut milk in this make-ahead pudding that sets up thick and spoonable overnight. Chia seeds swell into a luscious, tapioca-like texture while maple syrup, orange zest, and a whisper of cinnamon and vanilla keep things warm and fragrant. The topping brings the whole jar to life — halved cherries, crunchy dry-roasted pistachios, extra orange zest, and an optional drizzle of honey for a little shine. It's an easy layer-and-chill dessert or breakfast, perfect for prepping a batch of jars ahead of a busy week. Naturally rich and satisfying without a drop of dairy, it's a solid pick for anyone keeping their fridge dairy free.
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In a mixing bowl, whisk together the coconut milk, maple syrup, orange juice, orange zest, ground cinnamon, and vanilla extract until fully combined.
Add the chia seeds and whisk again for about 30 seconds, making sure no seeds clump together. Let the mixture sit for 5 minutes, then whisk once more to redistribute any seeds that have begun to settle.
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