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
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.