In a medium-sized jar, mixing bowl, or sealed container, pour in the coconut milk, 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 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 period 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 while the mixture rested.

Cover the container tightly with a lid or plastic wrap. Place the pudding 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. The finished pudding should have a thick, gelatinous consistency.

While the pudding is chilling (or just before serving), prepare the lemon cream topping. In a separate small bowl, combine the Greek yogurt (or coconut cream), fresh lemon juice, lemon zest, and 1 tablespoon of maple syrup.

Whisk the ingredients together thoroughly until the mixture is completely smooth and the lemon zest is well integrated. Taste the cream and adjust the sweetness or lemon juice content based on your preference for 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.

Divide the prepared chia pudding evenly into two serving glasses or small bowls. Spoon the prepared Lemon Cream Topping generously over the top of the chia pudding layers in each glass. You can gently swirl the cream layer into the pudding layer for a marbled effect if desired.

Garnish the finished Lemon Cream Chia Pudding with optional toppings such as fresh raspberries or blueberries, a sprinkle of granola for crunch, or a tiny curl of fresh lemon zest. Serve immediately, or store the assembled puddings tightly covered in the refrigerator for up to 3 days.