This creamy chia pudding layers coconut milk and almond milk with a hint of orange zest and warm cinnamon, then sets overnight into a thick, spoonable texture. Fresh navel orange segments, ruby pomegranate arils, and crunchy dry-roasted pistachios on top bring bright citrus, juicy pops, and a satisfying bite to every jar. Maple syrup keeps the sweetness light and natural, while a whisper of vanilla rounds out the flavor without overpowering the fruit. It's an easy make-ahead breakfast or snack that leans on whole grains-free plant fats, nuts, and fresh produce — exactly the kind of simple, ingredient-forward combination that fits beautifully into a Mediterranean-style way of eating. Serve it chilled straight from the jar for a refreshing, nutrient-packed treat any time of day.
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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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