Silky coconut milk gets whisked with maple syrup, fresh orange juice and zest, cinnamon, and a touch of vanilla, then thickened with chia seeds into a creamy, pudding-like base you can prep the night before. After a few hours in the fridge, it sets into thick, spoonable layers that hold their shape beautifully. Juicy halved cherries and a scatter of roughly chopped pistachios on top add color, crunch, and a little tartness against the citrusy pudding underneath. It's a make-ahead breakfast or dessert that feels indulgent but comes together with simple, wholesome ingredients, and it fits neatly into a vegan lineup. Serve it chilled straight from the jar for an easy, no-fuss treat any time of day.
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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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