Coconut milk and almond milk form the creamy base of this pudding, brightened with fresh orange zest and juice and a hint of cinnamon and vanilla, then thickened with chia seeds until it sets into a lush, spoonable texture overnight in the fridge. Quartered fresh figs and roughly chopped pistachios go on right before serving, adding natural sweetness and a satisfying crunch against the silky pudding underneath. It's an easy make-ahead breakfast or dessert that comes together in minutes of active time, with the fridge doing all the real work. The orange zest and juice keep things fresh and citrusy without ever tasting heavy, and the pistachios bring just enough toasty richness to balance the fruit. This one is a genuinely solid pick for a plant-based spread, easy to portion into jars for the week ahead, and pretty enough to serve to guests straight from the glass.
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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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