Lightly toast the cinnamon and ginger in a dry pan for 30 seconds before adding to the pudding to intensify their flavors and reduce any raw spice taste.

Use a 1:1 ratio of almond milk to coconut milk for optimal creaminess and flavor—too much almond milk makes it thin, while too much coconut can overpower the blueberries.

Soak your soft dates in warm water for 5 minutes before blending to ensure they incorporate smoothly without gritty particles in your pudding.

Reserve half your blueberries to fold in at the end rather than blending all of them—this creates beautiful pockets of flavor and prevents the pudding from turning gray.

Let the pudding sit in the refrigerator for at least 8 hours (ideally overnight) so the chia seeds fully absorb the liquid and achieve a creamy, spoonable texture.