Creamy coconut milk and a splash of plant-based milk come together with maple syrup and pure vanilla extract for a naturally sweet, fragrant base, then chia seeds work their magic overnight, thickening everything into a spoonable, pudding-like texture. Each jar sets up thick enough to hold its shape, with that satisfying tapioca-like bite chia is known for. A scatter of fresh torn mint and a pinch of flaky sea salt right before serving adds brightness and a little crunch of contrast to the rich, creamy base. It's an easy make-ahead dessert or breakfast that comes together with minimal fuss — just whisk, chill, and top. Simple, whole-food ingredients and a short, straightforward ingredient list make this one a genuinely solid pick for a low histamine kitchen.
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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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