Vanilla Chia Seed Pudding

Whisk chia seeds, coconut milk, maple syrup, and vanilla in a bowl.

Let sit 10 minutes, then stir again to prevent clumping.

Cover and refrigerate overnight (or at least 4 hours) until thick and pudding-like.

Divide into 4 jars. Top with fresh fruit and toasted coconut. Keeps 5 days refrigerated.