Creamy coconut milk and a splash of almond milk form the base of this pudding, sweetened with pure maple syrup and warmed with cinnamon and a pinch of turmeric for a subtle golden hue. Chia seeds work their magic overnight, plumping up into a thick, spoonable texture that's somewhere between pudding and tapioca. It's a make-ahead breakfast or snack that takes ten minutes of hands-on time and rewards your patience with a satisfying, creamy bite. Topped with fresh berries and a sprinkle of pumpkin seeds for crunch, it feels indulgent while staying simple and clean. This one's an easy, reliable choice for a gluten free kitchen, no special equipment or tricky steps required. Just whisk, chill, and spoon into jars for an easy grab-and-go treat all week long.
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Whisk together the coconut milk, almond milk, maple syrup, vanilla extract, cinnamon, and turmeric in a mixing bowl until smooth and evenly combined.
Add the chia seeds and whisk again to distribute them evenly throughout the liquid.
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