In a small saucepan or stockpot, brew the golden milk by combining the coconut milk, turmeric, black pepper, ginger and agave. Bring the milk to a soft boil, then reduce the heat to low and simmer for 5 minutes. Whisk until blended, then remove and let cool in the fridge.
In a blender, combine the golden milk, banana, pineapple, mango, vanilla and agave if desired. Blend until smooth.
Serve as one large bowl or two small bowls.
Top with the fresh grated ginger and chia seeds for crunch.
Best served immediately. If needed, you can store leftovers in the fridge for up to 24 hours.