Prep time 30 minutes
Cook time 5 minutes
Yield: Serves or Makes 4 - 6
Add 1 cup of raspberries to a food processor and puree until smooth. Strain through a fine-mesh strainer. Discard seeds.
In a medium saucepan, add coconut milk, raspberry puree, maple syrup, vanilla. Bring to a boil, whisk in the agar powder and blend. Let simmer for 3 minutes until agar and blend are completely dissolved. Stirring constantly.
Divide the mixture among 3 glasses/molds. Let it cool at room temperature and then refrigerate for at least 4 hours.
Unmold and carefully invert panna-cotta onto a serving plate. Garnish with fruits and enjoy.