In a large mixing bowl, combine the unsweetened almond milk, full-fat coconut milk, and the sweetener of your choice. Use a whisk to blend these until the liquid is smooth and the sweetener has completely dissolved. Add the vanilla extract, cinnamon, sea salt, and MCT oil. Whisk vigorously to ensure the oil is emulsified into the milk base, which prevents a greasy texture later.

Pour the chia seeds into the liquid mixture. Whisk immediately for about two minutes. Chia seeds tend to clump together quickly once they hit liquid, so constant movement is key during this stage. Let the mixture sit for five minutes, then whisk again for another minute to break up any remaining “clumps” of seeds. This ensures a uniform, creamy texture throughout the pudding.

Divide the mixture into four individual glass mason jars or airtight containers. Seal the lids tightly and place them in the refrigerator. Let the pudding set for at least 4 hours, though overnight is best for the thickest consistency. Before eating, give the jar a quick stir. You can top it with a few raspberries or a sprinkle of crushed walnuts if your macro budget allows.