Creamy coconut milk and a splash of plant-based milk form the base of this thick, spoonable pudding, sweetened with maple syrup and warmed with a hint of vanilla and cinnamon. Chia seeds work their magic overnight, swelling into a luscious, tapioca-like texture that holds its shape in the jar. It's an easy make-ahead breakfast or snack — just whisk, chill, and let the fridge do the work while the seeds thicken everything into something rich and satisfying. Top each portion with fresh berries or sliced fruit for a pop of color and a bit of natural sweetness against the creamy base. This one is a genuinely great fit for a dairy free routine, whether you're meal-prepping for the week or just want a fuss-free treat waiting in the fridge.
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Whisk together the coconut milk, plant-based milk, maple syrup, vanilla extract, cinnamon, and salt in a large mixing bowl until smooth and fully combined.
Add the chia seeds and whisk vigorously for about 1 minute until the seeds are evenly distributed throughout the liquid.
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