Add 1 cup of raspberries in a food processor and puree until smooth. Strain through a very fine meshed strainer. Discard seeds.
In a medium saucepan, add coconut milk, raspberry puree, maple syrup, vanilla. Bring to a boil, whisk in the agar powder and blend. Let it simmer for 3 minutes, until agar and blend are completely dissolved. Stirring constantly.
Divide the mixture amongst 3 glasses/moulds and let it cool at room temperature first and then in the fridge for at least 4 hours.