Silky coconut milk and a splash of plant-based milk form the creamy base for this make-ahead pudding, sweetened with maple syrup and warmed with vanilla and a whisper of cinnamon. Chia seeds swell as the mixture chills, transforming a simple stir-together mix into a thick, spoonable pudding with that signature tapioca-like bite. A few hours in the fridge — or an overnight rest — is all it takes to get that perfectly set, no-longer-watery texture that holds its shape in the jar. Spoon it into glasses and pile on fresh berries or sliced fruit for a bright, juicy contrast to the rich, spiced base. It's an easy make-ahead breakfast or snack that comes together with pantry staples and zero last-minute effort. This one is a genuinely solid pick for a lactose free spread, creamy and satisfying without any dairy in sight.
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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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