Coconut milk and almond milk team up here for a naturally creamy base, thickened slowly with chia seeds until it turns into a rich, spoonable pudding without any last-minute fuss. A touch of maple syrup, vanilla, cinnamon, and bright orange zest keep the flavor warm and citrusy rather than one-note sweet. After a few hours (or overnight) in the fridge, the jars set up thick enough to hold a clean spoon line, which is exactly the texture you want from a good chia pudding. The topping is where this one really shines — juicy orange segments, pop-of-color pomegranate arils, and crunchy dry-roasted pistachios add contrast in both texture and temperature. It's an easy make-ahead breakfast or snack that layers beautifully in glass jars for a pretty presentation, and it fits neatly into a dairy free routine with zero compromise on flavor.
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In a large mixing bowl, whisk together the coconut milk, almond milk, maple syrup, vanilla extract, ground cinnamon, and orange zest until smooth and fully combined.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.
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