In a medium-sized jar, mixing bowl, or sealed container, pour in the coconut milk, 2 tablespoons of maple syrup, vanilla extract, and sea salt. Use a whisk or a fork to stir these wet ingredients together thoroughly until the sweetener is completely dissolved.

Add the chia seeds to the liquid mixture. Stir vigorously for about one to two minutes, ensuring that all the seeds are wet and evenly distributed throughout the liquid. This prevents the seeds from clumping together at the bottom.

After the initial mixing, allow the chia seed mixture to sit on the countertop for 5 to 10 minutes. This short rest allows the seeds to begin absorbing the liquid.

After the brief rest period, stir the pudding once more very well. This second stir is critical for achieving a consistently smooth pudding texture, as it breaks up any small lumps that may have formed.

Cover the container tightly and place the mixture into the refrigerator. Allow the pudding to chill and fully set for a minimum of 4 hours, though overnight chilling is highly recommended for the best, thickest results.

While the pudding is chilling (or just before serving), prepare the lemon cream topping. In a separate small bowl, combine the Greek yogurt, fresh lemon juice, lemon zest, and 1 tablespoon of maple syrup. Whisk thoroughly until the mixture is completely smooth. Taste and adjust the sweetness or tartness.

Once the chia pudding is fully set, retrieve it from the refrigerator. Give the pudding a quick stir to loosen the texture slightly before serving, then divide the pudding evenly into two serving glasses or bowls.

Spoon the prepared Lemon Cream Topping generously over the top of the chia pudding layers. Garnish the finished puddings with optional toppings such as fresh berries or a sprinkle of granola. Serve immediately.