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Toast the shredded coconut in a skillet, stirring frequently, until lightly golden, 3-5 minutes. Set aside.
Shake the canned coconut vigorously to combine before opening.( If the coconut milk is chunky, pour 1 cup of the coconut milk into a microwave safe glass and heat for 30 seconds, stir until smooth and combined).
In a small mixing bowl add the chia seeds and the smooth coconut milk, agave and a pinch of salt and whisk together. Let sit for 5 minutes then whisk again. Taste and add more agave to sweeten if desired.
Let the chia pudding thicken for 30 minutes or preferably overnight, if too thick add splashes of coconut water or filtered to thin until desired pudding consistency.
Transfer the chia pudding into bowls and top with the toasted coconut, optional to top with fruits of choice (I like tropical fruits like pineapple, kiwi and passionfruit).