Pour the coconut milk into a large bowl. In 2-3 batches, add in the chia seeds, whisking to thoroughly combine. Cover and let sit in the fridge for at least 3 hours.
In a saucepan over medium-low heat, add the cranberries, coconut sugar, water and zest, stirring to combine. Stir occasionally for 10 minutes until the cranberries burst and the sauce thickens.
Layer the chia pudding, cranberry sauce and figs.
Recipe by Lauren Anne at https://bylaurenanne.com/fig-cranberry-chia-pudding/