In a medium size bowl add the coconut milk and cream, vanilla, agave, and whisk until all ingredients are mixed. (The coconut cream is thick, so give it a good whisk.)

Then add the chia seeds to the coconut mixture, and stir scooping from the bottom making sure mixed well.

Add the banana pieces, and stir in coconut mixture.

Pour into your jars, leaving about 1/2 inch from the top.

Put the lids on and refrigerate about 4 hours until chilled, and a pudding consistency.

When chilled, remove the top and pour your raspberry sauce over the top of the pudding. Place 2-3 fresh raspberries, and a sprig of mint to the top.

Place a strainer over a small bowl, and pour half the defrosted raspberries into the strainer. Using the back of a spoon, press the juice out of the raspberries and it will strain into the bowl.

When all the juice is pressed through, pour the raspberries into another bowl or throw away. Then strain the other half using the same method. (I make a smoothie with the raspberries after, and I don't throw them away. Just an idea!)

When you're done straining the raspberries, add the lemon and agave and stir.

Add to a jar, and chill in the refrigerator. Makes about 2/3 cup.