Mix together almond milk and chia seed. Set aside.
In a saucepan, mix together coconut milk, sugar, and salt (and Teeccino if using) and cook over high heat until sugar is dissolved. (About 2 minutes.) Remove from heat.
Mix carob powder into chia and almond milk mixture. If your carob powder is clumpy, sift through a sieve first.
Add vanilla and mix well.
Add chia/carob mixture to coconut milk mixture in saucepan. Mix well.
Place in refrigerator to chill overnight.
Notes
If you want your pudding to be super smooth, place ingredients in blender after they have all been combined (step 5) and blend well. Place in frig to chill.I found it interesting that the smooth, blended pudding didn't taste as sweet as the regular chia pudding. You may want a bit of extra sweetener if you blend it.Yield: 2 cups (4 1/2-cup servings)