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In a medium bowl, whisk together the coconut milk, milk, chia seeds, maple syrup, and salt. Taste and add more maple syrup if you'd like it sweeter.
Cover and refrigerate for at least 3 hours or overnight, stirring once after 30 mins to keep the chia seeds from clumping.
Stir the chia pudding, and spoon it into 4 to 6 smaller bowls.
Place the chocolate chips and coconut oil in a small bowl. Microwave in 30 second increments, stirring between, until smooth and melted. Stir in the chopped almonds, if using.
Divide the chocolate among the smaller bowls, drizzling it on top of the chia pudding and using the back of the spoon to gently smooth it into one layer. (Try to get the chocolate all the way to the edges of the bowls.)
Refrigerate for 10-15 mins until the chocolate is hardened, then top with sea salt, and enjoy! I like the break the chocolate into smaller pieces with my spoon and eat a little with every bite.
Leftovers will keep covered in the fridge for up to 4 days.