Coconut milk and almond milk team up here for a rich, creamy base that thickens beautifully once the chia seeds work their magic overnight. A touch of maple syrup, vanilla, and cinnamon keep the flavor warm and lightly spiced, while fresh orange zest brightens the whole jar. Once set, each pudding gets piled high with juicy orange segments, ruby pomegranate arils, and a generous crunch of chopped pistachios — a serious textural payoff after that spoon-clean-pull test. It's a make-ahead breakfast or dessert that looks as good as it tastes, and it's a genuinely solid pick for a plant-based spread. Skip the honey drizzle or leave it be — either way, this one comes together easily and keeps well in the fridge for busy mornings.
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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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