In a medium bowl, stir together the milk, maple syrup, vanilla, salt and ginger. Add the chia seeds and stir until well combined.
Refrigerate for ideally 3 hours or more, stirring after 10 minutes and then 30 minutes to break up any clumping and to incorporate any seeds that have risen to the top or sunk to the bottom.
After set, if pudding is too thick, stir in more plant-milk for desired consistency.
In a glass, mason jar or bowl, lightly mash some raspberries on the bottom. Top with the chia pudding and then the remaining, raspberries, strawberries and blueberries.
Sweeten with more maple syrup, if desired.