Full-fat coconut milk and a touch of almond milk create a lush, creamy base for this chia pudding, brightened with fresh orange zest and juice and warmed with a hint of cinnamon. The chia seeds slowly thicken everything into a spoonable, custardy texture overnight, no cooking required. Fresh quartered figs and roughly chopped dry-roasted pistachios go on right before serving, adding natural sweetness and a satisfying crunch against the smooth pudding underneath. A final drizzle of honey and extra orange zest make it feel special enough for a weekend breakfast but easy enough for meal-prepped mornings all week long. This one comes together in jars for easy grab-and-go serving, and it's a genuinely great option for a dairy free spread.
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Whisk together the coconut milk, almond milk, honey, orange zest, orange juice, cinnamon, and vanilla extract in a medium mixing bowl until the honey is fully dissolved and the mixture is uniform.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.
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