This creamy chia pudding is all about simple, whole-food ingredients doing the heavy lifting: coconut milk, plant-based milk, and a swirl of maple syrup and vanilla create a lightly sweet, silky base that thickens into something spoonable and rich. Chia seeds bring a gentle texture and a boost of fiber, which fits right into an eating style built around plants, whole grains, and minimally processed staples. A finishing touch of fresh torn mint and flaky sea salt adds brightness and a little crunch, turning a basic pantry pudding into something that feels special. It's an easy make-ahead breakfast or dessert that comes together the night before and just needs a few hours in the fridge to set up thick and creamy. With good fats from the coconut milk and no refined sugar overload, this is a naturally satisfying option to keep in your Mediterranean-style rotation.
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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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