In a mixing bowl, combine 1 cup Greek yogurt, 1 cup unsweetened almond milk, and 1/3 cup raw chia seeds. Stir well for 1 minute to break up any clumps of chia seeds. Checkpoint: No visible clumps of dry chia seeds should remain; the mixture should look slightly grainy and uniform.

Add 2 tablespoons raw honey, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and a pinch of sea salt to the bowl. Whisk vigorously for 1–2 minutes until all ingredients are fully incorporated and the mixture is smooth. Checkpoint: The honey should be completely dissolved and the mixture should smell of vanilla and cinnamon.

Divide the pudding mixture evenly into 2–3 serving jars or bowls (each serving is about 1 cup total).

Cover each jar or bowl tightly with a lid or plastic wrap. Place in the refrigerator for at least 2 hours, or overnight for the best pudding texture. If your kitchen is warm, chill for 3 hours minimum. Checkpoint: When you gently shake the jar, the mixture should move slightly but hold its shape—it should look thick and creamy, not pourable.

After chilling, open a jar and inspect the texture. If the pudding is too thick (very stiff), add 1–2 tablespoons of almond milk and stir well. If it's still too thin (pours easily), let it chill another 30 minutes. Checkpoint: The pudding should have a thick, creamy, spoonable consistency—similar to yogurt but slightly thicker.

Just before serving, give the pudding a gentle stir with a spoon to redistribute any settled chia seeds and ensure even consistency.

Top each serving with 1/4 cup fresh mixed berries (blueberries, raspberries, or strawberries work well), 1/2 tablespoon sliced almonds, and 1/2 tablespoon unsweetened shredded coconut for texture and visual appeal.

Serve immediately while chilled and enjoy with a spoon.