This creamy chia pudding is built on a rich, coconut milk base whisked with almond milk and just a hint of orange zest, then set until it turns thick and spoonable. Chia seeds do all the work here, swelling into a soft, pudding-like texture with zero grains involved in the process. Once it's chilled overnight, the jars get piled high with juicy orange segments, ruby pomegranate arils, and a generous scatter of crunchy pistachios for contrast. A light drizzle of honey ties the citrus and nutty flavors together without overwhelming the natural sweetness from the maple syrup already in the base. It's a bright, make-ahead breakfast or snack that layers texture and color beautifully in the glass, and it's a solid pick for a gluten free morning routine.
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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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