In a medium bowl whisk together almond milk, coconut milk, chia seeds, maple syrup, coconut extract and salt.
Let rest 5 to 10 minutes then whisk again to break up any clumps of seeds.
Cover and refrigerate overnight for at least 6 hours.
Add toppings or optionally serve with pureed fruit.**** Serve cold.
*I find in colder months coconut milk tends to solidify more easily and is lumpy. If so just heat the portion using in a small microwave safe bowl for about 20 seconds until smooth.
**Coconut extract is highly recommend for the best flavor but if you don't have it you can also use 1/2 tsp vanilla extract.
***Topping ideas are optional and therefor not included in nutrition estimate.
****FRUIT LAYER: If are interested in doing a layer of fruit in the jar you can puree about 1 1/4 cups chopped fresh fruit in a small food processor with a little maple syrup to taste. Spoon into the jar then freeze for about 1 hour if you'd like it more firm, or just spoon over the top of the pudding.
CHOCOLATE VARIATION: When preparing use 2.5 Tbsp maple syrup instead, add 2 Tbsp Dutch cocoa powder and 1 tsp vanilla in place of coconut extract.