This creamy, chilled pudding gets its lush texture from a coconut milk base whisked with maple syrup, fresh orange juice, and a good hit of orange zest, then thickened slowly with chia seeds until it sets up thick enough to hold a spoon standing upright. A touch of cinnamon and vanilla rounds out the flavor before it goes into the fridge to firm up overnight. Come serving time, halved cherries and a generous scatter of chopped pistachios pile on top for color, crunch, and a pop of sweet-tart contrast, with an optional drizzle of honey to finish. It's an easy make-ahead breakfast or dessert that layers nicely in individual jars, perfect for grabbing straight from the fridge. This one fits neatly into a gluten free routine, no special planning required beyond the overnight chill.
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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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