Pour the coconut milk into a medium bowl and whisk until smooth and creamy with no solid pieces remaining.

Whisk in the maple syrup, vanilla bean paste, and sea salt until fully combined.

Sprinkle the chia seeds evenly over the surface of the coconut mixture and whisk for 30 to 45 seconds so the seeds are evenly distributed and not clumped.

Let the mixture rest at room temperature for 10 minutes, then whisk again to break up any remaining clumps.

Cover the bowl and refrigerate for at least 4 hours, or until the mixture is thick and pudding like.

Stir the pudding and check the texture; if it is too thick, stir in 1 to 3 tablespoons of additional coconut milk until it loosens slightly.

Spoon the pudding into bowls or jars and top with fresh fruit, toasted coconut, and a squeeze of lime just before serving.