Prepare the raspberries: Rinse the raspberries under cool water and gently pat them dry. Reserve a small handful for garnish if desired, and place the rest into a medium mixing bowl.

Lightly mash the berries: Using a fork, lightly mash the raspberries until they release their juices but still have some texture. If you prefer a smoother pudding, mash more thoroughly or briefly blend them.

Mix the liquid base: To the bowl with mashed raspberries, add the plant-based milk, maple syrup or agave, vanilla extract, and a pinch of sea salt. Whisk well until the mixture is evenly combined and turns a pale pink from the raspberries.

Add chia seeds: Sprinkle the chia seeds evenly over the raspberry mixture. Whisk thoroughly for 30–60 seconds to disperse the seeds so they do not clump at the bottom.

Rest and whisk again: Let the mixture sit at room temperature for about 10 minutes. After 10 minutes, whisk again to break up any chia clumps that may have formed. This step is important for achieving an even, smooth texture.

Optional creaminess boost: If using, whisk in the plant-based yogurt until fully incorporated. This will make the pudding richer and slightly tangy.

Chill the pudding: Transfer the mixture into individual jars, glasses, or a covered container. Cover and refrigerate for at least 3–4 hours, or overnight for best thickness. The chia seeds will swell and create a pudding-like, spoonable consistency.

Check consistency and adjust: After chilling, stir the pudding. If it is too thick, add a splash more plant milk and stir until you reach your preferred texture. If it is thinner than you like, sprinkle in an extra teaspoon of chia seeds, stir, and let it sit another 15–20 minutes in the fridge.

Assemble and garnish: Before serving, give the pudding a quick stir. Top with reserved fresh raspberries, shredded coconut or sliced almonds if using, and a few mint leaves for color. Drizzle an extra touch of maple syrup on top if you prefer it sweeter.

Serve: Serve chilled as a breakfast, snack, or light dessert. Store any leftovers covered in the refrigerator for up to 3–4 days, stirring before serving.