7ozcoconut creamor canned full fat coconut milk *see notes
1tbspvanilla bean paste
8.8ozstrawberrieshulled and roughly chopped
Add the cornflour and agar agar powder to a small bowl with 4 tablespoons of the soya milk and stir well. Set aside.
Add the remaining soya milk and caster sugar to a saucepan on a medium heat and stir for a couple of minutes until the sugar has dissolved. Add the coconut cream, vanilla bean paste and salt to the saucepan and continue to heat until simmering.
Add the cornflour paste to the saucepan and simmer for another 3-4 minutes, whilst continuously whisking to ensure that it does not burn to the bottom of the pan. The mixture will thicken to a runny custard consistency.
Pass the mixture through a sieve and distribute it between 4 silicone moulds, or add to serving jars. Allow them to cool to room temperature for about 15 minutes before transferring to the fridge to set for 2 hours.
Meanwhile follow the instructions to prepare the strawberry coulis. When the panna cotta have set, remove them from their moulds by very gently pushing in the edges of the silicone mould, they should pop out after a little coaxing.
Mix the cornflour with the water to form a paste and set aside.
Add the strawberries, caster sugar and lime juice to a saucepan and simmer for 20 minutes stirring occasionally. Add the mixture to your blender along and blitz for a minute or two until smooth.
Return the mixture to the pan along with the cornflour paste and simmer for another 2-3 minutes, whilst stirring continuously. Remove from the heat and allow to cool to room temperature.
Serve the panna cotta with some strawberry coulis drizzled on top.
* Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.