Creamy coconut milk and unsweetened plant-based milk come together with maple syrup and pure vanilla extract, then get thickened by a full half-cup of chia seeds into a rich, spoonable pudding. No stovetop needed — just a good whisk, a short rest to prevent clumping, and a long chill until it sets up thick enough to hold its shape. The finishing touch of torn fresh mint and a pinch of flaky sea salt gives every jar a cool, bright contrast against the sweet vanilla base. It's an easy make-ahead breakfast or dessert that layers beautifully in a glass for serving. This one is a genuinely solid pick for a dairy free spread, no special kitchen skills required — just patience while it chills.
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In a mixing bowl, whisk together the coconut milk, plant-based milk, maple syrup, vanilla extract, and fine sea salt until smooth and fully combined.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.
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