Warm the coconut milk gently in a small saucepan (or microwave briefly) until it is just warm to the touch, not boiling — about 30–60 seconds. Warming the milk helps the vanilla and honey dissolve evenly and allows the chia seeds to hydrate more quickly and evenly, preventing clumps.

In a medium bowl or a 500–750 ml jar, whisk together the warmed coconut milk, vanilla extract, pinch of sea salt, and the honey or maple syrup (if using). Whisking dissolves the sweetener and disperses the salt, which brightens the coconut flavor and enhances sweetness.

Add the chia seeds to the liquid and whisk vigorously for 30–45 seconds so each seed is wetted. Pause and let the mixture rest 1 minute, then whisk again to break up any early clumps. Thorough initial whisking keeps the pudding silky rather than lumpy.

Cover the bowl (or close the jar) and refrigerate. After 15–20 minutes, remove and give the pudding another good stir or shake — this prevents the seeds that sink from clumping and ensures an even set. Repeat once more at 45–60 minutes if you want the creamiest texture.

Let the pudding set fully for at least 3–4 hours, or ideally overnight. Chia seeds absorb liquid and swell into a gel; longer chilling gives you a custard-like, evenly set pudding.

When ready to serve, taste the pudding and adjust sweetness or acidity: drizzle a little more honey or maple if you prefer sweeter, or stir in a teaspoon of lemon or lime zest for bright contrast (the recipe includes zest optional). Acid elevates the tropical flavors and balances the richness.

Spoon the chia pudding into shallow bowls or glasses. Top each serving with an even portion of mixed berries and scatter toasted sliced almonds on top for crunch. Press a few berries into the surface so every spoonful gets fruit.

Finish with an optional final flourish: a tiny pinch of flaky sea salt or a light drizzle of honey/maple, and a few extra lemon/lime zest strands. The contrast of salt and acid with the sweet creamy pudding makes the flavors sing.