Toss the coconut milk, syrup, vanilla extract, and cinnamon into a blender. Blend for 5-10 seconds or until smooth and integrated. You want to mix it up not pulverize it!
Pour into a bowl and mix in chia seeds. Add more sweetener or spice to taste.
Let sit in refrigerator at least 30 minutes to set if you want the garnishes to sit on top of the pudding without sinking.
Top with garnishes. Happy puddin' eatin! Beckie
Notes
Don't want to use a blender. Cool. Whip it by hand but sometimes the fat separates into a blob in a can of coconut milk and it can be hard to hand whip to integrate it.
Don't like the texture of whole chia seeds? Cool. Stick them in the blender too and blend 'em up.
Only blend the coconut milk for ~ 5 seconds to integrate the integrates. If you run the blender too long it will denature the coconut milk and make it too runny.
Sweeten the coconut milk chia pudding with maple syrup, honey, stevia, fruit juice, or any kind of sugar. Top it with toasted coconut shreds or flakes, seeds, nuts, or fruit. Garnish it with lime or lemon zest and a wedge of dark chocolate.
I prefer full fat canned coconut milk but you could also use refrigerated coconut cream (or almond milk if you like) or light coconut milk - it will just take longer to "set".
Instead of cinnamon try pumpkin pie spice or chai flavors such as a combo of cinnamon, ginger, cloves, cardamom, or nutmeg.