Step 1

Add the cornstarch and agar agar powder to a small bowl with 4 tablespoons of the soya milk and stir well. Set aside. If using a whole vanilla pod, slice it down the middle and scrape out the seeds.

Step 2

Add the remaining soy milk and caster sugar to a saucepan on medium heat and stir for a couple of minutes until the sugar has dissolved. Add the coconut cream, vanilla bean paste (or vanilla pod with the scraped out seeds), and salt to the saucepan and continue to heat until simmering.

Step 3

Add the cornstarch paste to the saucepan and simmer for another 3-4 minutes, whilst continuously whisking to ensure that it does not burn to the bottom of the pan. The mixture will thicken to a runny custard consistency.

Step 4

Pass the mixture through a sieve and distribute it between 4 silicone molds, or add to serving jars. Allow them to cool to room temperature for about 15 minutes before transferring them to the fridge to set for 2 hours.

Step 5

Meanwhile, follow the instructions to prepare the strawberry coulis. When the panna cotta has set, remove them from their molds by very gently pushing in the edges of the silicone mold, they should pop out after a little coaxing.

Step 6

Add the strawberries, sugar, cornstarch, water, and lime juice to a blender, or use an immersion blender to blitz them until smooth.

Step 7

Add the mixture to a saucepan and cook for 4-5 minutes over medium heat. Stir the mixture constantly with a whisk or rubber spatula to prevent it from burning to the pan. Once thickened, remove it from the heat and allow it to cool to room temperature for 30 minutes before serving.

Step 8

Serve the panna cotta with some strawberry coulis drizzled on top.

Step 9

This panna cotta will last in an airtight container in the fridge for 4-5 days.