This creamy chia pudding gets its silky texture from a rich coconut milk and almond milk base, brightened with fresh orange zest and juice and warmed with a touch of cinnamon and vanilla. Chia seeds do all the work here, swelling overnight into a thick, spoonable custard that holds a clean impression when you dig in. Fresh fig quarters and roughly chopped pistachios on top add natural sweetness and a satisfying crunch, finished with an optional drizzle of honey and extra zest. It's a make-ahead breakfast or dessert that comes together in jars, perfect for busy mornings when you want something already waiting in the fridge. This one is a great fit for a gluten free kitchen, no special planning required beyond the overnight chill.
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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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