Prep: 1. Place coconut cream, bowl, and electric mixer beaters in the refrigerator (if you remember, do this up to 24 hours in advance, the longer the better - especially for the coconut cream). 2. Zest and juice limes. Make: 1. Mix a third of the milk with the cornstarch to make a slurry. 2. Heat remaining milk, lime juice, zest, and agave over medium high heat, stirring frequently, until steaming but not quite simmering. 3. Whisk in cornstarch and milk mixture, increase heat slightly and stir constantly until it begins to thicken, 10-15 minutes. 4. Place pudding mixture in the refrigerator to cool completely (placing it in a shallow baking dish will speed up the cooling) 5. When the pudding mixture is totally cool, remove the chilled bowl and beaters from the refrigerator and beat the cold coconut cream until soft peaks form. (If desired, flavor with sugar and vanilla.) 6. Fold the coconut cream into the cooled pudding, pour into individual serving bowls, and return to the refrigerator for at least 30 minutes to set.