Pour the coconut milk into a bowl and add the chia seeds, honey, vanilla extract, salt, and ground cinnamon. Whisk everything together thoroughly, breaking up any clumps of chia seeds so they distribute evenly throughout the liquid. This initial mixing is crucial because it allows the chia seeds to begin absorbing the coconut milk immediately and ensures the flavorings are evenly distributed. Cover the bowl and refrigerate for at least 8 hours, preferably overnight—the chia seeds will absorb the liquid and transform into a pudding-like consistency.

While the pudding chills, prepare your toppings. Heat a dry skillet over medium heat and add the shredded coconut, stirring constantly for about 2 minutes until it turns golden and fragrant—watch it closely as it can burn quickly. Transfer to a plate to cool. I like toasting the coconut because it deepens the flavor and adds a satisfying crunch that contrasts beautifully with the creamy pudding. Chop your fresh fruit into small, bite-sized pieces and have your nuts ready for assembly.

Remove the pudding from the refrigerator and give it a good stir to recombine any separation and ensure a uniform texture. Taste a spoonful and add more honey if you prefer it sweeter. Divide the pudding into serving bowls and arrange the toasted coconut, fresh fruit, and nuts on top. I find that letting people customize their own toppings with the fruit and nuts makes this dish feel more special and allows everyone to adjust the flavor balance to their preference.