I got my inspiration for this from Heidi's cookbook, but since we don't keep milk in the house I used rice milk, which makes it vegan. This is very fast to make, since it uses Japanese kanten or agar-agar flakes instead of gelatin. You can buy them in either the seaweed/gelatin aisle at an Asian grocery. As a bonus, it is a really light dessert and looks beautiful. I can't wait to serve these with fresh Oregon berries after a BBQ!
Stir in a small saucepan and let sit for 10 minutes to dissolve the kanten:
1 can coconut milk
1.25 C rice milk
1/3 C organic sugar
1.5 kanten (agar-agar) flakes (or use 3/4 tea if you have agar powder)
Bring the mixture to a gentle simmer for a few minutes, stirring until kanten is incorporated. Pour into lightly greased individual ramkeins. Chill until set (40 min to an hour).
When ready to serve, carefully remove panna cotta from ramekins and invert onto serving plates. Top with macerated berries.