In a blender (Nutribullet works perfectly), blend coconut milk, Greek yogurt, coconut flakes, agave nectar, vanilla extract and 2 Splenda packets until smooth.  Pour mixture into a resealable bowl or container.

Add chia seeds to yogurt mixture and mix well, scraping any seeds off the sides and into the yogurt.  Seal the container and allow it to set up for at least 2 hours in the refrigerator.

Mash the raspberries to desired consistency.  Strain about half the seeds out of the mashed raspberries and discard. Stir in remaining 2 packets of Splenda.

Once the yogurt mixture has set, remove from refrigerator and stir.  Add a little almond milk to get it to the desired consistency (I used about 1 tbsp).

Divide the yogurt mixture into 2 serving dishes.  Top with a layer of raspberry mash, then more yogurt mixture.  Garnish with coconut flakes and a raspberry.  Enjoy!