Shake the can of coconut milk to mix the milk and cream portions then pour 1 1/4 C in a saucepan. Add the agave and salt then cook over medium heat until it simmers. While this is heating mix the remaining coconut milk, corn starch, and cocoa powder.
Once the milk mixture simmers turn the heat to medium-low and slowly add the cocoa powder mixture while whisking the whole time. Continue whisking until it thickens a bit, I went for 5 min though the original recipe called for about 1 minute. If you go with 1 minute it may not turn out quite as thick if that's what you'd prefer.
Remove the saucepan from the heat and whisk an additional minute to let it cool a bit. Add the chocolate chips and vanilla and whisk until smooth. Pour into serving bowls then chill in the refrigerator.
If you are looking for coconut milk don't wander around like an idiot, like I did, wondering where the heck it's kept. It will be in the Asian section at any grocery store.
My girl couldn't get enough of this and I'm pretty sure she liked it better than the Jello pudding because she finished the whole thing, usually there are a few bites left.