Rich, full-fat coconut milk and a splash of almond milk form the creamy base of this pudding, sweetened with pure maple syrup and warmed with vanilla, cinnamon, and a whisper of turmeric for color. Chia seeds do all the work here, plumping up overnight into a thick, spoonable texture with just the right amount of pleasant bite. It's a simple whisk-and-chill situation — no cooking required, just a little patience while it sets in the fridge. Spoon it into jars for an easy make-ahead breakfast or dessert, then finish with fresh berries and a scatter of raw pumpkin seeds for crunch. This one is a genuinely great fit for a plant-based table, easy enough for meal-prep Sundays and pretty enough for guests.
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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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