Step 1

In a small cup, mix well water and agar agar powder, avoiding clumps. Add half of a can of coconut milk (200 gr) and stir.

Step 2

In a pan, let  simmer the milk + agar mixture and when it comes to a boil add the other half of coconut milk, agave and vanilla.

Step 3

Let cook for 5 minutes or so (low heat).

Step 4

Pour the liquid into your molds or glasses and let cool down at room temperature for 10 minutes, then in the fridge.

Step 5

In another pan, let the frozen strawberries defrost - with the water - at low heat.

Step 6

Then add lemon zest, basil chiffonade (cut basil into long, thin strips) and brown sugar.

Step 7

Let simmer until it becomes syrupy and set aside.

Step 8

Serve your vegan coconut panna cotta with the strawberry basil compote.