In a bowl, whisk together the milk, chia seeds, dragon fruit puree, and maple syrup until well combined and no clumps of chia seeds remain. The maple syrup dissolves more easily when mixed with the liquid ingredients, ensuring even sweetness throughout. Let the mixture sit at room temperature for 2-3 minutes, then give it a good stir—this crucial step prevents the chia seeds from clumping at the bottom as they begin to absorb the liquid and swell.

Transfer the pudding to the refrigerator and chill for 1-2 hours until it reaches your desired thickness. I prefer a texture that's spoonable but still creamy rather than overly thick, so I check it around the 1-hour mark and stir once more if needed. The chia seeds will continue to absorb liquid even in the fridge, creating that signature pudding consistency.

Remove the pudding from the refrigerator and give it a final stir to ensure the texture is even throughout. Spoon into a serving bowl or glass and top with fresh fruit, granola, coconut flakes, or any toppings you prefer. The pudding is best enjoyed within 24 hours, though it keeps well in the refrigerator for up to 3 days.