In a medium-sized bowl or a large sealable jar, combine the chia seeds, coconut milk (or alternative milk), 3 tablespoons of maple syrup, vanilla extract, and 1/4 teaspoon of salt.

Use a whisk or a spoon to stir the mixture vigorously for at least 60 seconds, ensuring that all the chia seeds are fully saturated and no clumps remain at the bottom of the container.

Allow the mixture to rest at room temperature for five minutes. This short period allows the chia seeds to begin absorbing the liquid.

After the initial five minutes, stir the mixture again very thoroughly for another 30 seconds. This secondary stir is crucial for preventing the chia seeds from settling and clumping together at the base of the container.

Cover the container tightly and place it in the refrigerator. Allow the pudding to chill and thicken for a minimum of four hours, or preferably overnight, for the best consistency.

In a separate small mixing bowl, combine the Greek yogurt or coconut cream, 2 tablespoons of freshly squeezed lemon juice, the 1 teaspoon of lemon zest, and 1 tablespoon of maple syrup or honey.

Use a spoon or small whisk to mix all the ingredients until the lemon cream topping is completely smooth, well-combined, and uniform in color.

Taste the lemon cream and adjust the sweetness or tartness if necessary by adding a small squeeze more of lemon juice or a half-teaspoon more of sweetener.

Cover the bowl and place the lemon cream mixture in the refrigerator to chill until the chia pudding has fully set.

Retrieve the chilled chia pudding and the lemon cream topping from the refrigerator. The chia pudding should be thick and gelled. If it is too thick, stir in a tiny splash of milk until it reaches your preferred pudding consistency.

To assemble the dessert, you can either layer it in small serving jars or combine it directly into a single bowl.

If layering, spoon approximately two-thirds of the chia pudding into the base of two to four individual glasses.

Gently dollop or spoon the prepared creamy lemon topping over the top of the chia pudding layer in each glass, smoothing the surface slightly with the back of a spoon.

Optionally, garnish each serving with a scattering of fresh berries and a small pinch of fresh lemon zest for presentation.

Serve immediately, or store covered in the refrigerator for up to three days.