In a medium bowl or large measuring cup, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, lemon zest, lemon juice, and salt until fully combined.
Let the mixture sit for 5 minutes, then whisk again vigorously to break up any clumps of chia seeds that may have formed.
Gently fold in half of the fresh blueberries (about 1/2 cup), reserving the rest for topping.
Divide the mixture evenly among 3-4 jars or containers with lids. Top each with the remaining blueberries.
Cover tightly and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the liquid and create a thick, pudding-like consistency.
Before serving, give the pudding a quick stir if needed. If it's too thick, add 1-2 tablespoons of milk and stir until you reach your desired consistency.
Top with your favorite additions like granola, toasted coconut flakes, or extra fresh berries, then enjoy cold straight from the jar.
