In a large mixing bowl, add the chia seeds followed by the coconut milk. Whisk them together thoroughly for about 2 minutes until the mixture is smooth and well incorporated.

Gently fold the fresh or slightly thawed frozen raspberries into the chia mixture.

Pour in the freshly squeezed lemon juice, add the lemon zest, and drizzle in the maple syrup along with the vanilla extract. Stir everything together until evenly combined.

Sprinkle a pinch of salt into the mixture to enhance the flavors. Mix well for about another minute.

Carefully transfer the mixture into individual jars or containers, cover them with lids or plastic wrap, then pop them into the refrigerator for at least 2 hours.

Once the pudding has set, serve it chilled, topped with extra raspberries or a dollop of coconut cream.