Coconut milk and almond milk team up here for a base that turns silky and thick once the chia seeds do their work, no dairy in sight from start to finish. A touch of maple syrup, vanilla, and a whisper of orange zest keep the flavor bright, while cinnamon adds warmth without weighing it down. Let it set overnight in the fridge and you get a spoon-clean, custardy texture that's ready whenever you are. The payoff comes at serving time: juicy orange segments, ruby pomegranate arils, and crunchy pistachios scattered over the top for color and contrast in every bite. It's an easy make-ahead breakfast or dessert that fits neatly into a lactose free routine without sacrificing any of that creamy, indulgent feel.
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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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