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For the panna cotta, mix 1 teaspoon agar agar in a small bowl with 1/4 cup warm water, then set aside.
In a small saucepan, combine the coconut milk, agave and vanilla. Mix well and bring the mixture to a boil for about a minute. Pour the agar agar mixture into the coconut mixture and stir to combine.
Divide the coconut mixture evenly into four serving containers and place in the refrigerator to set for about 4 hours.
To make the pomegranate jello, mix 1 teaspoon agar agar with 1/4 cup boiling water. Then pour into a small mixing bowl with the pomegranate juice. Mix well, and then pour onto the panna cotta after the panna cotta has set.
Then place the containers back into the refrigerator to set for another 4 hours.
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