Add chia seeds, coconut milk, agave, non-dairy milk, and a pinch of salt to a large bowl or container with a lid. Let the mixture sit for 2 to 3 minutes, and stir, cover, and refrigerate overnight or for at least 8 hours.

Divide the coconut chia pudding between 4 serving dishes and top with clementine, crystallized ginger, and toasted coconut.