I make jellies often for our daughter with just fruit juice and agar -  panna cotta is pretty much the same thing. Berry coulis is the perfect accompaniment for this dessert. Thanks to Heidi Swanson in Super Natural Cooking (Celestial Arts, 2007) for this easy recipe. 

1 can coconut milk or cream

1 1/4 c milk (I used rice milk)

1/3 c cane sugar

3/4 tsp agar powder (or 1 1/2 tbsp agar flakes)


2 c berries, fresh or frozen (I used raspberries and blueberries)

1/4 c honey or rice syrup

juice half lemon or lime

Lightly oil 6 ramekins/small cups. Put all the ingredients in a small saucepan and slowly bring to a gently simmer, stirring frequently. Continue to simmer for 5 min until all the agar is dissolved. Take off the heat, pour through a strainer into your ramekins and chill in the fridge until set, at least an hour.

Make the coulis by putting all the ingredients in a small saucepan and bring to a simmer. Keep stirring for a few minutes until thickened. Take off the heat and pour into a jug/container and chill in fridge. At this stage you can mash or puree the coulis if you want a smoother texture. I just left mine chunky.

Turn out the panna cottas onto your serving plates and drizzle coulis on top.