My Vegan & Gluten-Free Panna Cotta

• 475 ml (16 fl oz/2 cups) full-fat coconut milk
• 4

In a saucepan, combine the coconut milk, maple syrup or agave and vanilla extract. Place over a medium heat and whisk together until well combined.

Sprinkle the carrageenan kappa powder evenly over the mixture while whisking continuously to avoid lumps.

Bring to a gentle boil, then reduce the heat and let it simmer for 3–5 minutes, stirring occasionally, until the carrageenan ka