Wash 2 large oranges thoroughly. Use a microplane or fine grater to remove 1 tablespoon zest, avoiding the bitter white pith. Juice the oranges until you have 3/4 cup fresh juice, about 3 oranges total. Set aside.

In a medium bowl, whisk together almond milk, coconut milk, orange zest, orange juice, maple syrup, vanilla extract, and salt until completely combined. The coconut milk should be fully incorporated with no visible streaks.

Add the chia seeds and whisk vigorously for 30 seconds to prevent clumping. Let sit for 5 minutes, then whisk again to break up any seeds that settled or clumped together. The mixture will look thin - this is normal.

Divide the mixture evenly among 4 jars or containers with tight-fitting lids, about 3/4 cup each. Refrigerate for at least 4 hours, preferably overnight. The chia seeds will absorb the liquid and thicken into a pudding consistency.

After 2 hours of chilling, give each jar a good stir to redistribute any settled seeds. Return to the refrigerator until fully set and thick, at least 2 more hours or up to 5 days.

Top each pudding with fresh orange segments and a sprinkle of toasted almonds if desired. Serve chilled straight from the jar or transfer to a bowl.