In a medium bowl, whisk the yogurt, coconut milk, lime juice, agave nectar, and vanilla until smooth.
Use kitchen shears to snip the dates inot small pieces on top of the mixture. Add the oats and stir until uniform throughout.
Transfer to four 1/2-pint mason jars or 1-cup ramekins. Cover and refrigerate for at least 8 hours or overnight.
Garnish each serving with Pacific Tropicals Thai Coconut chips just before serving.