Coconut milk and almond milk form the creamy base of this pudding, spiked with bright orange zest, fresh juice, and a warm hit of cinnamon and vanilla. Chia seeds work their magic overnight, thickening the mixture into a pudding that holds a clean spoon impression and a satisfying, tapioca-like bite. Fresh fig quarters and roughly chopped pistachios go on top for a burst of color, natural sweetness, and crunch that plays beautifully against the smooth base. It's an easy make-ahead breakfast or dessert you can portion into jars and grab straight from the fridge all week. This one is a genuinely solid pick for a lactose free spread, no complicated technique required — just whisk, chill, and top.
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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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