- Chia Pudding:
- 1 cup coconut milk
- 1 cup unsweetened rice milk
- 6 tablespoons chia seeds
- 2 tablespoons maple syrup
- Raspberry Chia Jam:
- 2 cups fresh raspberries
- 2 tablespoons chia seeds
- 3/4 teaspoon vanilla extract
- Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.
- Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight.
- Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.