In a bowl, whisk together the chia seeds, milk, cacao powder, maple syrup, vanilla, and salt. Cover and place in the fridge for 2 hours, or ideally overnight.
Transfer the chilled chia seed mix to a blender and blend on high power until smooth and creamy, scraping down the sides once or twice while blending. Taste and add more maple if a sweeter pudding is desired. Cover and chill, ideally for at least 2 hours, until ready to serve.
To Make The Whipped Topping:
Scoop the thick coconut cream from the can, and set the liquid aside (it’s a great addition to smoothies or curries, so don’t pitch it). In the bowl of a stand mixer, whip the coconut cream, maple syrup, and vanilla until combined and soft peaks form.
Divide the pudding between six small glasses or bowls. Top each with a dollop of coconut cream, and if desired, garnish with dried rose petals, cacao nibs, and a fresh strawberry.