1. In a medium-sized bowl, whisk together the chia seeds, full-fat canned coconut milk, maple syrup, vanilla extract, and optional almond extract until well combined. Make sure there are no clumps of chia seeds sticking together.

2. Gently fold in the thawed and roughly chopped pitted cherries into the chia seed mixture. Distribute them evenly throughout the pudding base.

3. Divide the mixture evenly among four small jars, ramekins, or individual serving cups. Small mason jars (about 8-10 ounces) work wonderfully for meal prep.

4. Cover the cups and place them in the refrigerator for at least 30 minutes. After this initial chill, give each cup a good stir to redistribute any chia seeds that may have settled at the bottom and to break up any thicker clumps. This helps achieve a uniform texture.

5. Return the covered cups to the refrigerator and chill for at least 4 hours, or ideally, overnight. The longer they chill, the thicker and creamier the pudding will become.

6. When ready to serve, uncover the pudding cups. Sprinkle each with a generous amount of shredded unsweetened coconut. You can add extra fresh cherries or a drizzle of maple syrup if desired.