Creamy coconut milk and a splash of plant-based milk come together with maple syrup and vanilla into a silky base, then chia seeds work their magic overnight, thickening everything into a rich, spoonable pudding. There's no cooking involved, just whisking and patience while the fridge does the real work. Torn fresh mint and a pinch of flaky sea salt on top add a cool, bright contrast to the sweet, creamy layers underneath. It's naturally a great fit for a gluten free spread, whether you're serving it as breakfast, dessert, or a make-ahead snack. Simple pantry staples and a few hours of chill time are all it takes to get that perfect thick, jammy texture in every jar.
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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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