Toast the coconut: Place a dry small skillet over medium heat and add the shredded coconut in a single layer. Toast, stirring frequently, until fragrant and golden (2–4 minutes). Toasting concentrates the coconut’s natural sugars and adds a warm, nutty crunch — essential contrast to the creamy pudding. Transfer to a bowl to stop carryover toasting; set aside for garnish.

Prep the berries (maceration for brightness): Reserve about one-third of the berries (≈50 g) for finishing. Place the remaining berries (≈100 g) in a small bowl with half the honey/maple syrup (about 1/2 tbsp) if using, and a tiny pinch of salt. Gently mash with a fork to release juices and sit for 5–10 minutes. Macerating brightens berry flavor and creates a saucy swirl that feels more luxurious than plain fruit.

Split and flavor the almond milk: In a medium mixing bowl, scrape the seeds from 1/2 a vanilla bean (or stir in 1 tsp vanilla extract) into the 400 ml almond milk and add the pinch of salt and cinnamon if using. Warming the milk briefly (to just lukewarm) helps the vanilla bloom — you can warm 60–80 ml for 20–30 seconds in the microwave and stir it into the rest, or use the milk cold; either works. The salt is tiny but essential to lift the flavors.

Whisk in the chia seeds: Add the 60 g chia seeds to the flavored almond milk and whisk vigorously for 30–45 seconds until the mixture is evenly combined and the seeds start to suspend. This initial whisk prevents clumping; chia seeds can form gelatinous lumps if added dry on top of liquid.

Short rest and re-whisk: Let the mixture rest for 8–10 minutes, then whisk again vigorously to break up any small clumps that formed. This two-stage whisking gives the most even, smooth pudding texture without grainy pockets of chia.

Sweeten to taste and divide: If you prefer a sweeter pudding, stir in the remaining honey/maple syrup now (the recipe quantity assumes the full 1 tbsp). Taste and adjust. Divide the chia mixture between two serving glasses or bowls — leaving room for the berry compote and fresh berries on top.

Chill to set: Cover and refrigerate for at least 4 hours, or ideally overnight. Chilling allows the chia to hydrate fully and develop that thick, spoonable pudding texture; rushing this step results in a looser, less pleasant mouthfeel.

Assemble just before serving: Spoon half of the macerated berry mixture onto each pudding, then scatter the reserved fresh berries. Finish with a generous sprinkle of the toasted coconut (about 10 g per serving) for crunch and aroma. If you used maple syrup and want extra gloss, add a tiny drizzle on top.

Serve and store: Serve chilled. Leftovers will keep in an airtight container in the refrigerator for 3–4 days; coconut will soften over time, so reserve any extra for last-minute garnish. This pudding can be enjoyed cold straight from the fridge or allowed to sit 10 minutes at room temperature for slightly softer texture.