In a medium mixing bowl, whisk together the coconut milk, maple syrup, ground cardamom, rose water, vanilla extract, and sea salt until completely combined and the cardamom is evenly distributed throughout.
Add the chia seeds to the mixture and whisk vigorously for 30 seconds to prevent clumping, making sure the seeds are suspended in the liquid.
Cover the bowl with plastic wrap or divide the mixture between 3-4 individual jars with lids.
Refrigerate for at least 6 hours or overnight, stirring once after 2-3 hours if possible to redistribute any settled seeds.
The next morning, check the consistency — it should be thick and creamy, similar to tapioca pudding. If too thick, stir in additional coconut milk one tablespoon at a time.
Taste and adjust sweetness or rose water if needed, keeping in mind that flavors mellow slightly overnight.
Serve chilled, topped with chopped pistachios and dried rose petals if using. Give it a gentle stir before eating to ensure even distribution of flavors.
