Whisk the hemp hearts, flaxseed meal, chia seeds, and shredded coconut together in a small saucepan to ensure an even distribution of solids.

Pour in the unsweetened almond milk and sweetener, whisking until the mixture is homogeneous.

Apply medium heat to the vessel and bring the liquid to a light simmer (approximately 85°C).

Reduce the heat to low and cook for 4 minutes, stirring constantly with a spatula to prevent scorching and to assist the chia and flax in releasing mucilaginous fibers for thickening.

Remove from the heat once the mixture reaches a viscous, porridge-like state.

Stir in the vanilla extract and sea salt.

Allow the dish to rest for 120 seconds to achieve final textural stabilization and full hydration of the seeds before serving.