Combine 2 cups raspberries, maple syrup, and lemon juice in a blender. Blend on high until completely smooth, about 30 seconds. Pour through a fine-mesh sieve into a medium bowl, pressing with a spatula to extract all the liquid. Discard the seeds. You should have about 1 cup of vibrant puree.

To the bowl with raspberry puree, add chia seeds, almond milk, coconut milk, vanilla, and salt. Whisk vigorously for 30 seconds to break up any clumps. Let sit for 5 minutes, then whisk again - this second whisking prevents the seeds from clumping together as they start to absorb liquid.

Divide the mixture evenly among four 8-ounce mason jars or containers. Cover and refrigerate for at least 4 hours, preferably overnight. The pudding is ready when the chia seeds have plumped and the mixture is thick enough that a spoon stands up straight.

Stir each pudding before serving - it will have set quite firm. Top with fresh raspberries, a drizzle of extra coconut milk, or a sprinkle of toasted coconut if desired. The pudding keeps refrigerated for up to 5 days.