Pour the almond milk into a blender and add the allulose, almond extract, and a pinch of salt. Blend on medium speed for about 30 seconds until the sweetener is fully dissolved and the mixture is smooth. This ensures even distribution of sweetness throughout the pudding without any grainy texture.

With the blender still running on low speed, slowly drizzle in the melted and slightly cooled coconut oil. Blend for 15-20 seconds until fully emulsified and no streaks of oil remain. I find that adding the oil while blending prevents it from clumping and creates a more luxurious, creamy texture in the final pudding.

Pour the blended wet mixture from Step 2 into a bowl and stir in the chia seeds with a spoon or whisk. The seeds will begin absorbing liquid immediately. Wait 5 minutes, then stir vigorously to break up any clumps that may have formed and distribute the seeds evenly throughout the mixture.

Stir the mixture again at the 10-minute mark, and once more at the 15-minute mark. The pudding will gradually thicken as the chia seeds continue to absorb liquid and release their natural gel. I like to stir at these intervals to ensure even thickness and prevent a dense layer from forming at the bottom. The pudding should reach a smooth, spoonable consistency by the third stir.

Divide the pudding into serving jars or containers and refrigerate for at least 30 minutes, or up to overnight, until it reaches your desired firmness. The pudding will continue to thicken slightly as it chills. Serve cold, and stir before eating if separation occurs.