Ingredients:

-1 (14 oz) can coconut milk
-1 1/4 cups milk
-1/3 cup light-colored natural cane sugar
-1 1/2 tablespoons agar flakes (or 3/4 teaspoon agar powder)

Berry Coulis:
-1 cup fresh raspberries
-1 cup fresh blackberries
-1/4 cup natural cane sugar
-juice of 1/2 lemon

1. To make the panna cotta, lightly oil 6 ramekins and set aside
2. Place the coconut milk, milk, sugar, and agar flakes in a pan
3. Stir, then let rest for 10 minutes to allow the agar to soften and start to dissolve; this is particularly important if you are using flakes
4. Very slowly, bring the ingredients to a gentle simmer and continue to simmer for a few minutes, until the agar is incorporated
5. If it does not completely dissolve, pour the mixture through a strainer, pushing the undissolved agar through as well
6. Pour into the prepared ramekins and chill until set, about 1 hour

To make the coulis, combine the berries, sugar, and lemon juice in a small saucepan, bring to a simmer, then remove from the heat. Mash the berries a bit, then chill.

Serve the panna cotta either in the ramekins or turned out carefully onto small plates; top with the berry coulis