Because I am. I’ve been making it with a half and half mixture of canned coconut milk and a thinner boxed coconut milk that TJ’s sells that’s more like soy milk in consistency. I add berries and cinnamon (and, okay, a little bit of sugar-free vanilla syrup). I am going to Mexico this weekend with a bunch of friends and am bringing two big jars of it. So if you need me in the next few days, you can find me eating creamy, delicious chia seed pudding on a beach in 80-degree weather.