Rich, full-fat coconut milk whisked with chia seeds, warm cinnamon, and vanilla sets up into a thick, spoonable pudding with zero refined sugar in sight — just a touch of stevia for sweetness. The long chill is what does the real work here, letting the chia seeds swell and soften into that signature tapioca-like texture while the cinnamon and vanilla infuse every bite. A quick double-whisk early on keeps the seeds from clumping or sinking, so you end up with a smooth, evenly set pudding instead of a soggy bottom layer. Spooned into glasses and topped with fresh blueberries or raspberries, it looks like a fuss-free breakfast or dessert but tastes like something you'd order at a café. It's naturally plant-based from top to bottom, made entirely from pantry staples and coconut milk, which makes it an easy one to keep on repeat for a vegan meal prep rotation. Make it the night before, and breakfast is basically done for you.
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Shake or stir the can of coconut milk well before opening to recombine any separated cream. Pour the coconut milk into a medium bowl.
Add the chia seeds, ground cinnamon, stevia powder, vanilla powder, and sea salt to the bowl. Whisk vigorously for about 1 minute until the stevia and spices are fully dispersed and no clumps remain.
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