In a small saucepan mix the coconut milk and agar powder, whisking thoroughly. Set aside and allow the agar to “bloom” for 10 minutes. Place saucepan over a low heat and add the maple syrup and vanilla and combine. Heat slowly and give the occasional whisk. Just before it starts to boil (DO NOT let it boil!) add the coconut yoghurt and whisk until combined. Immediately pour into ramequin bowls and let it sit until cooled, then transfer to the fridge until fully set. When the panna cotta is set you can make your berry coulis.
In a small saucepan, on low heat, place the berries and maple syrup on a low heat until the fruit start to soften. Allow this to cool for 5 minutes.
When ready to serve, place the Panna Cottas upside down on a plate and gently remove from the ramequin, you may need to run a knife around the edge to help free it. Now pour berry coulis over the top and serve! Enjoy!