No-Bake Cherry Chia Pudding

1. 1
   prep · ~7 min

   Make the cherry compote.

   1.Combine cherries and 1 tablespoon maple syrup in a small saucepan over medium heat.

   2.Cook, stirring occasionally, until cherries soften and release their juices (5-7 minutes).

   3.Remove from heat, stir in lemon juice, and let cool completely.

   TIPDon't rush the cooling — hot compote will warm the pudding and ruin the set.
2. 2
   mix · ~2 min

   Mix the chia base.

   1.In a medium mixing bowl, pour in the milk, remaining 2 tablespoons maple syrup, vanilla extract, and salt.

   2.Whisk briskly until the maple syrup dissolves completely.

   3.Add the chia seeds and whisk again until evenly dispersed with no clumps.

   TIPWhisk again after 5 minutes to break up any seed clusters before they gel.
3. 3
   assemble · ~3 min

   Layer the pudding.

   1.Spoon a layer of cherry compote into the bottom of each serving glass.

   2.Pour the chia mixture evenly over the compote layer.

   3.Tap each glass gently on the counter to remove air bubbles.
4. 4
   rest · ~240 min

   Chill until set.

   Cover each glass with plastic wrap or a lid. Refrigerate for at least 4 hours, preferably overnight, until the chia has absorbed the liquid and the pudding is thick and creamy.

   TIPOvernight gives the best texture — the seeds fully soften and flavors meld.
5. 5
   garnish · ~1 min

   Top with remaining compote and serve cold.

   Just before serving, spoon the rest of the cherry compote on top of each pudding. Serve chilled.

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