Blend on high the coconut milk, maple syrup and vanilla, until it fully emulsifies (about 2 minutes).

Pour liquid into a medium bowl. Whisk in chia seeds, ensuring there are no clumps.

Let stand for ten minutes, and then whisk again (often the chia seeds will sink to the bottom and clump together as they start to absorb and expanding, so whisking will help create and even and non-crunchy chia!)

Refrigerate over night.

The next morning, measure the chia pudding into two bowls, and top with orange slices, cacao nibs, pistachios and a drizzle of maple syrup!