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In a small bowl, whisk together coconut milk, water, chia seeds, and maple syrup until well mixed.
Cover and refrigerate until a gel-like mixture has formed, at least 2 hours. I recommend stirring the mixture after about an hour in the fridge to redistribute the chia seeds as they tend to settle to the bottom.
Serve pudding chilled and topped with diced cantaloupe, blueberries, and optional mint leaves.