This creamy pudding gets its silky texture entirely from coconut milk and plant-based milk, whisked with maple syrup and pure vanilla until smooth, then thickened overnight with chia seeds into a spoonable, custardy set. There's no cooking involved — just a good whisk, a patient chill, and a texture that holds its shape when you dig in. Torn fresh mint and a pinch of flaky sea salt on top add a bright, savory contrast to the sweetness underneath. It's a naturally rich, dairy-free dessert or breakfast that layers beautifully in jars for a make-ahead treat. Simple pantry ingredients come together here without any last-minute fuss, making it an easy one to prep on a Sunday and enjoy all week. This is a genuinely solid pick for a lactose free kitchen, with nothing here to worry about.
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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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