In a medium bowl, combine chia seeds with almond milk, maple syrup, and vanilla extract. Whisk together for about 2 minutes until blended and smooth. Set a timer for 5 minutes, then stir again.

In another bowl, mash fresh or thawed raspberries with a fork or potato masher until some juice is released, leaving some berry chunks. Fold the raspberries into the chia mixture gently.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours or preferably overnight until thickened.

After chilling, stir the pudding gently. Divide into cups and top with sliced almonds, shredded coconut, and extra raspberries. Drizzle with maple syrup if desired.