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Cook time: 1 hr
3 tbsp cane sugar
1 tbsp coconut oil
0.5 tsp Agar Agar
0.5 tsp vanilla powder
220 ml coconut milk
100 ml soy milk
ground cinnamon
Boil 50 ml of coconut milk and soy milk in a large saucepan
Stir in the agar with the remaining coconut milk. Whisk thoroughly until there are no lumps left.
Bring to a boil and season with vanilla, cinnamon powder and sugar.
Spread the souffle molds with a little coconut oil. Pour in the panna cotta mixture evenly.
Let it rest in the fridge for 1 hour.
Serve chilled with strawberry sauce.
