Measure and toast the almonds: place the 30 g sliced almonds in a dry skillet over medium heat. Toast, stirring constantly, until they are fragrant and just golden (about 2–4 minutes). Remove immediately to a plate to stop carryover cooking. Toasting releases the almonds’ oils and intensifies their flavor and crunch — a critical contrast to the creamy pudding.

Prep the berries: place 1 cup mixed berries in a small bowl. If you like a juicier topping, gently toss them with the optional 1 tbsp honey or maple syrup and a teaspoon of warm water; let sit 5–10 minutes so the berries macerate and release their juices. Macerating brightens the berries, softens their texture slightly, and creates a lightly syrupy sauce that perfumes the pudding.

Combine coconut milk and seasonings: pour 2 cups canned full‑fat coconut milk into a medium bowl. Add a pinch of fine sea salt and a small pinch of ground cinnamon. The salt amplifies sweetness and balances the rich coconut, while the cinnamon adds warm aromatic depth.

Add chia seeds and sweetener: whisk in 6 tbsp chia seeds and the optional sweetener (1 tbsp honey or maple syrup) into the coconut milk. Whisking disperses seeds so they don’t clump and ensures even hydration and a consistent texture across the pudding.

Initial rest and re-whisk: let the mixture sit 5–10 minutes, then whisk vigorously again to break up any early clumps. Chia seeds swell as they absorb liquid; that early whisk prevents gelatinous clumps and encourages a smooth, spoonable pudding.

Chill to set: cover the bowl or transfer the mixture into an airtight container and refrigerate for at least 4 hours, or overnight for the best texture. Chilling gives the chia time to fully hydrate and thicken to a custard-like consistency — patience here yields the ideal mouthfeel.

Check texture and adjust: after chilling, check the pudding. If it’s thicker than you prefer, stir in 1–2 tablespoons coconut milk or water per serving to loosen. If it’s too thin, stir in 1 tsp chia seeds and refrigerate 15–30 minutes to thicken further. This step lets you fine-tune consistency to your personal preference.

Assemble and plate: spoon the chilled chia pudding into 4 serving glasses or bowls (about 3/4 cup per serving). Top each portion with a generous spoonful of macerated berries and their juices, then scatter the toasted sliced almonds and finish with a light dusting of cinnamon. Layering keeps the toasted almonds crunchy and the berries bright.

Final garnish (optional): for extra brightness, grate a little citrus zest (lime or orange) over the berries just before serving. The zest will add a pop of aroma that pairs beautifully with coconut — but only add if you have citrus on hand.