Ingredients :

• Chia seeds — Go for black rather than white—same taste, but the final texture is slightly firmer and the color looks nicer in the jar. The standard ratio: 3 tablespoons per 250 ml of milk. Any less and it’s too runny; any more and it’s too compact to enjoy.
• Coconut milk — Canned coconut milk, not the coconut drink from the refrigerated section. Choose one with at least 60% coconut—that’s what gives it the creamy texture and richness. If you want something lighter, almond milk works, but the result will be less indulgent.
• Vanilla extract — Pure extract, not artificial flavoring—the difference is clearly noticeable when tasting. If you have a pod on hand, scrape the seeds directly into the mixture. Those little black specks in the ivory cream? A very good sign.
• Maple syrup — The dark grade (Grade B) has more character than light, with a slight woody note that pairs beautifully with vanilla. One tablespoon is enough if you’re topping with sweet fruit. Liquid honey works too, but it gives a more pronounced flavor.