Creamy coconut milk and almond milk come together with orange zest, vanilla, and a whisper of cinnamon to create a silky base that chia seeds transform into a thick, spoonable pudding overnight. Fresh strawberries get tossed with a touch of maple syrup until glossy and slightly softened, then spooned over the set pudding for a burst of bright, juicy sweetness in every bite. A generous scattering of chopped dry-roasted pistachios adds the perfect crunchy contrast to all that smooth, citrusy richness. It's an easy make-ahead breakfast or dessert that layers beautifully in individual jars, ready to grab straight from the fridge. This one fits right into a plant-based routine, no fuss required.
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In a mixing bowl, whisk together the full-fat coconut milk, almond milk, maple syrup, orange zest, vanilla extract, and ground cinnamon until smooth and fully combined.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump at the bottom. Let the mixture sit for 5 minutes, then whisk again to redistribute any seeds that have begun to settle.
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