This silky panna cotta gets its lush texture from full-fat coconut milk, set with agar-agar and lightly sweetened with maple syrup and a touch of vanilla. It's a dead-simple stovetop process — whisk, strain, chill — that yields a wobbly, custard-like dessert with zero eggs or gelatin fuss. The toasted almond topping, finished with a drizzle of maple syrup and a pinch of salt, adds crunch and a nutty, caramelized note that plays beautifully against the cool, creamy base. Make it the night before and let the fridge do the work, then unmold or serve straight from the ramekin for an easy, elegant finish. It's a genuinely satisfying make-ahead treat that fits neatly into a Paleo dessert rotation.
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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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