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- 400ml Can of Coconut milk (I use my fav Trade Aid brand)
- 1 1/2 teaspoons Agar-Agar powder
- 3 Tbsp Light Agave syrup or light coconut syrup + 1 Tbsp for raspberry coulis
- 1 Vanilla pod (Madagascar`s vanilla is the best)
- 1 Cup raspberry, fresh or frozen (thawed)
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- Use a sharp knife to open vanilla pod and remove all the contents that are small black, oily seeds.
- In a saucepan pour coconut milk, add syrup, agar-agar, vanilla pod and vanilla seeds. Bring to a boil, gently simmer for 5 minutes, mixing occasionally using the whisk.
- Strain the mixture using a sieve. Pour in the forms and send in the refrigerator for 30 minutes.
- Wipe the raspberry through a sieve for a smoother texture. If the raspberry sauce is not sweet enough, add the sweetener.
- Remove Panna Cotta from the refrigerator, top with sauce and garnish with mint. Serve immediately.