In a large measuring cup, bowl, or beaker, combine the coconut milk, water, honey, vanilla, and cinnamon. (If you want to use another alternative milk, be my guest! Just substitute 2 cups for the coconut milk + water.) Blend until smooth.
Pour in the chia seeds and stir well to combine. Leave the mixture on the counter for at least 30 minutes so the chia can absorb the liquid and plump up.
Stir one last time. You’ll notice that the mixture has started to thicken. Cover and place in the fridge overnight or until it firms up (about 4 hours). You can keep your chia pudding in a sealed container in the fridge for about a week or so.
When you’re ready to eat, take the pudding out of the fridge. The chia pudding should be nice and thick when you scoop into it.
Grab your favorite fruit and toast some coconut flakes. In a cup or jar (or in my case, more chemistry lab beakers), alternate layers of chia pudding and fruit. Top it all off with crunchy coconut flakes.