Creamy coconut milk gets whisked with a splash of plant-based milk, maple syrup, vanilla, and a whisper of cinnamon until silky smooth, then tiny chia seeds get folded in to work their magic. A short rest and an overnight chill in the fridge is all it takes for the mixture to transform into a thick, spoonable pudding with that signature tapioca-like bite. Spoon it into jars for an easy make-ahead breakfast or snack, then finish with a handful of fresh berries or sliced fruit for a pop of color and natural sweetness. The texture sets up perfectly every time — no watery layer, no guesswork, just a thick, creamy base you can rely on. It's naturally simple, satisfying, and a solid pick for a gluten free kitchen.
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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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