In a medium bowl, whisk together the coconut milk, maple syrup, vanilla extract, and a pinch of salt until well combined. Add the chia seeds and stir thoroughly for about 1 minute, making sure to break up any clumps so the seeds are evenly distributed throughout the liquid. This initial mixing is crucial because it prevents the chia seeds from clumping together as they absorb the liquid and thicken the pudding.

Divide the mixture evenly between serving bowls or containers and refrigerate for at least 3 hours, or preferably overnight. The chia seeds will continue to absorb liquid and create a thick, pudding-like texture. I like to give it a quick stir after the first 30 minutes if I'm around, just to ensure even distribution, though it's not strictly necessary.

While the pudding chills, prepare your fresh fruit by cutting it into 1/2-inch bite-sized pieces. When ready to serve, remove the pudding from the refrigerator and top generously with the fresh fruit. You can stir the fruit in or arrange it on top for a more visually appealing presentation.