In a large mason jar, combine coconut milk, coffee, vanilla, agave, salt, cocoa, and chia seeds. Screw lid onto jar and shake several times until combined. Refrigerate chia seed pudding 4 hours or overnight until pudding is thickened and creamy.
Place raspberries in a small bowl and sprinkle sugar over top. Spoon chia seed pudding into serving bowls and top with raspberries. Enjoy!