Warm the water until hot but not boiling.

Stir in the chia seeds and mix thoroughly. Let them sit for about 5 minutes until they begin to absorb the water and form a gel-like consistency.

While the chia seeds hydrate, prepare the strawberry compote. Add the strawberries, maple syrup, and lemon zest to a saucepan over medium heat.

As the strawberries soften, gently mash some with the back of a spoon to release their juices. Continue cooking for about 5 minutes, stirring occasionally, until the mixture becomes thick and jam-like. Leave it chunky for texture or cook longer for a smoother consistency.

Remove the compote from the heat and allow it to cool completely.

In a large bowl, combine the hydrated chia seeds with the dairy-free yogurt, maple syrup, lemon juice, vanilla extract, salt, and chopped fresh strawberries. Stir until smooth and creamy.

Taste the pudding and adjust the sweetness if needed. If it's thicker than you prefer, stir in a splash of non-dairy milk or water.

Assemble the pudding by layering a spoonful of strawberry compote into the bottom of serving jars or glasses.

Add a generous layer of chia pudding, followed by another layer of compote. Repeat until the jars are full.

Finish with your favorite toppings such as hemp seeds, chopped nuts, granola, or fresh strawberries.

Chill in the refrigerator for at least 30 minutes before serving for the best texture