In a large mixing bowl, combine ½ cup of chia seeds with 2 cups of coconut milk. Whisk vigorously for about 2 minutes until the chia seeds are evenly distributed and the mixture begins to thicken slightly.

Next, stir in 1 cup of fresh or frozen raspberries, 3 tablespoons of lemon juice, 1 tablespoon of lemon zest, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and a pinch of salt. Mix gently yet thoroughly for about 1-2 minutes.

For a velvety texture, you can opt to blend the raspberry mixture before incorporating it into the chia base.

Carefully transfer the pudding mixture into small jars or containers with lids.

Cover each jar tightly with a lid and refrigerate the pudding for at least 2 hours or, preferably, overnight.

When ready to serve, remove the jars from the refrigerator and add toppings if desired.