Measure and warm (optional): Give your ingredients a quick mise en place. If your coconut milk has separated in the can (solidified cream on top), whisk it to combine until smooth; if it's very cold and thick, let it sit at room temperature for 10 minutes or warm gently (not hot) so it's pourable. This ensures the chia seeds hydrate evenly and prevents pockets of dry seeds.

Combine base ingredients: In a medium bowl or a wide jar, whisk together the full-fat coconut milk, maple syrup (or honey), vanilla extract and a pinch of sea salt. Whisking now dissolves the sweetener and evenly distributes the vanilla and salt so every spoonful tastes balanced.

Add chia and whisk vigorously: Sprinkle the 4 tablespoons of chia seeds into the milk while whisking vigorously for 20–30 seconds. Whisking at this stage helps separate the seeds so they don't clump together — you're coating each seed with liquid so they can hydrate uniformly and form the pudding's custardy texture.

Rest and re-stir: Let the mixture sit at room temperature for 8–10 minutes, then whisk or stir vigorously again (breaking up any small clumps you see). Chia seeds begin to swell quickly; stirring after an initial rest prevents the seeds at the surface from creating a gelatinous skin while the lower seeds remain dry.

Chill to set: Cover the bowl or jar and refrigerate for at least 2 hours, or ideally overnight. Chilling lets the chia fully hydrate and the flavors meld — the pudding will thicken to a spoonable, creamy consistency. If the pudding is thicker than you like in the morning, stir in a tablespoon of coconut milk to loosen it.

Prepare the berries: While the pudding chills (or just before serving), divide the mixed berries: reserve about 1/3 cup for topping and fold the remaining berries gently into the chilled pudding. Folding a portion into the pudding creates bursts of fruit inside the pudding and a pretty marbled look. If you prefer a warm compote, gently simmer the reserved berries with 1/2 tablespoon of maple syrup for 2–3 minutes until slightly softened (allow to cool before topping).

Assemble and finish: Spoon the pudding into two serving glasses or bowls. Top each with the reserved fresh (or cooled warm) berries and sprinkle the toasted almonds just before serving. The toasted almonds add crunch and a toasty aroma that contrasts the pillowy pudding and juicy berries.

Serve suggestions: For a restaurant finish, grate a little lime or orange zest over the top (optional) and add a small drizzle of extra maple syrup if you like it sweeter. Serve chilled and enjoy immediately for the best texture contrast between creamy pudding, juicy berries and crunchy nuts.