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Make the chia seed pudding: In a large bowl or jar, whisk or shake together the coconut milk, non-dairy milk, chia seeds, ginger, vanilla, and maple syrup.
Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally.
If the pudding seems thin after 2 hours add additional chia seeds one tablespoon at a time, letting it sit for half an hour each time until the mixture achieves a pudding-like consistency.
Spoon the pudding into individual servings, top with grapefruit slices and toasted coconut, and serve.