In a medium-sized jar, mixing bowl, or sealed container, pour in the coconut milk, maple syrup (2 tablespoons), 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 initial mixing prevents the seeds from clumping together at the bottom.

Allow the chia seed mixture to sit on the countertop for 5 to 10 minutes to begin the absorption process. After this brief rest period, stir the pudding once more very well. This second stir is crucial 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, or preferably overnight. 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, fresh lemon juice, lemon zest, and 1 tablespoon of maple syrup.

Whisk the topping ingredients 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. Garnish with optional toppings such as fresh berries or a sprinkle of granola for added crunch. Serve immediately.