Panna Cotta with Agar Agar

1. Cut the vanilla bean in half lengthwise and scrape out the seeds with a knife. Add the seeds, coconut milk, maple syrup and agar agar to a small saucepan.
2. Bring the mixture to a light simmer over medium heat, stirring often, and let simmer for 5 minutes. Don’t let the mixture come to a full boil – we’re looking for light bubbling. Reduce heat as necessary.
3. Remove from heat and pour the mixture into 4-6 individual glasses or ramekins. If you want to serve the panna cotta out of the ramekins, make sure to grease with coconut oil or non-stick spray.
4. Let cool to room temperature and then refrigerate until firm and set (approximately 2-3 hours).
5. Once set, serve the panna cotta in the glasses or ramekins or turn out onto individual plates. Top with raspberry coulis.

Raspberry Coulis

1. Combine raspberries, sugar and lemon juice in a small saucepan over medium heat. Cook, stirring often, until the berries begin to break down (about 3-4 minutes).
2. Puree the mixture in a blender until smooth.
3. Strain through a fine mesh sieve and discard the seeds. Store in the refrigerator.