Rinse 1 cup of fresh raspberries under cool water, then pat dry and set aside a handful for garnish.

Lightly mash the raspberries until they release juices but still have texture.

Add 1.5 cups of plant milk, 2-3 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and a pinch of salt to the mashed raspberries. Whisk until combined.

Sprinkle 3-4 tablespoons of chia seeds into the mixture and whisk thoroughly for 30-60 seconds.

Let the mixture rest at room temperature for about 10 minutes to thicken.

For extra creaminess, add 1-2 tablespoons of plant-based yogurt and whisk until incorporated.

Transfer the pudding to jars or a container, seal, and refrigerate for 3-4 hours or overnight.

Stir the pudding and adjust consistency with more plant milk if too thick.

Before serving, stir again and top with reserved raspberries, coconut or almonds, and mint leaves.

Serve chilled and enjoy as a breakfast, snack, or dessert. Store leftovers covered for up to 3-4 days.