Combine coconut milk, Greek yogurt, honey, vanilla extract, and sea salt in a large mixing bowl. Whisk these wet ingredients together until completely smooth and uniform, taking about one minute to fully incorporate everything.

Pour the chia seeds into the wet mixture and stir thoroughly, making sure seeds distribute evenly throughout. Allow the mixture to sit for five minutes, then stir again to prevent seeds from clumping at the bottom.

Add the lime juice and stir gently to combine, which brightens flavors and adds a subtle citrus note. Divide the base summer chia pudding family breakfast recipe among six mason jars or glass containers with tight-fitting lids.

Cover containers securely and place them in the refrigerator for at least eight hours, preferably overnight. This allows chia seeds to fully absorb liquid and develop the perfect pudding consistency that everyone craves.

When ready to serve, top each portion with fresh blueberries, strawberries, granola, sliced almonds, and shredded coconut. Arrange toppings just before eating to maintain the crunch factor that makes each bite interesting and textured.

Stir before eating if separation occurs during storage—this is completely normal and doesn't indicate any problem with your pudding.