Mix coconut milk with 200 ml water. Add the chia seeds, cover and leave to swell in the refrigerator for at least 12 hours.
Defrost the raspberries. Mix finely in a tall container with a hand blender. Add agave syrup and mix again briefly. Melt the butter in a pan and roast the almond flakes in it until golden brown, remove.
Peel and slice the banana.
Arrange chia pudding in glasses or bowls, add raspberry sauce and decorate with bananas and almonds.