Silky coconut milk sets into a delicate, jiggly custard here, thanks to a touch of agar-agar rather than gelatin, giving you that classic panna cotta wobble without any special equipment. Maple syrup and vanilla keep the base warm and lightly sweet, while a pinch of salt rounds out the flavor so the coconut doesn't taste flat or one-note. The real star, though, is the topping: sliced almonds toasted until golden and fragrant, then tossed with a little more maple syrup and salt for a sweet-salty crunch against the smooth custard underneath. It's an elegant make-ahead dessert — chill it overnight, then unmold or spoon it straight from the ramekin right before guests arrive. Simple pantry staples come together for something that looks and tastes far more impressive than the effort it takes, and it's a dependable pick for a dairy free dessert table.
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Whisk the agar-agar powder into the coconut milk in a small saucepan until no lumps remain, then let it sit for 2 minutes to hydrate.
Set the saucepan over medium heat and bring the mixture to a gentle boil, whisking frequently, until the agar-agar is fully dissolved and the liquid is smooth, about 4–5 minutes. Whisk in the maple syrup, vanilla extract, and salt, then remove from heat.
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