Mix the base: In a medium bowl, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of salt. Make sure it’s well combined so no chia clumps sneak in.

Let it rest: Cover the bowl and refrigerate for 2-3 hours. This gives the chia seeds time to expand and absorb the liquid. If you want to prep overnight, even better—more flavor development.

Stir halfway: About an hour in, give it a good stir. This prevents the chia from clumping and ensures an even pudding texture.

Check consistency: After chilling, it should be thick and creamy, like soft-set pudding. If too thick, stir in a splash of milk; too thin, sprinkle a few more chia seeds and let it rest again.

Serve: Spoon into bowls or jars and add your favorite toppings—berries, granola, or a drizzle of honey. Instant tropical vibes, breakfast, or dessert—your call.