Bright citrus and juicy cherries make this chia pudding feel like sunshine in a jar, with coconut milk creating a rich, creamy base that sets up thick and spoonable overnight. Orange zest and fresh juice keep every bite tasting fresh and fragrant, while a hint of cinnamon and vanilla rounds out the flavor without overpowering the fruit. Once chilled and set, it gets piled high with halved cherries and a generous scatter of chopped pistachios for crunch, plus an extra flick of orange zest on top for good measure. It's an easy make-ahead breakfast or snack that comes together with minimal effort and looks gorgeous served in individual jars. This one is a genuinely solid pick for a lactose free spread, since the pudding base is naturally dairy-free by nature of what's built into it. Simple, colorful, and satisfying — it's the kind of recipe you'll want in regular rotation.
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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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