1. Start with the panna cotta:
   • Use a small bowl and add the agar-agar with almond milk together, then let it sit for about 5-10 minutes.
   • Meanwhile, take a medium saucepan and combine the coconut milk and sugar, then heat it over medium until the sugar is fully dissolved – stir it occasionally but don’t let it boil.
   • Add the almond milk and agar-agar mixture to the saucepan and bring it to a quick gentle boil over medium-high heat while you keep stirring it for about 2 minutes to activate the agar-agar.
   • Remove it from the heat and stir in the vanilla extract – make sure to still only stir gently.
   • Finally, move the creamy mix to the glasses, bowls, or ramekins before you let it cool off at room temperature and place it in the refrigerator for at least 2 hours – though overnight is always best.
2. Prepare the Strawberry Sauce:
   • Take a different small saucepan and add the strawberries, sugar, and lemon juice to it – then cook it over medium heat until the strawberries are soft and release their juices.
   • (Optional): For a smooth sauce, you can blend the mixture and then strain it to remove the seeds – personally, I prefer the bigger strawberry chunks in it, though!
   • If you’re using agar-agar to thicken the sauce, sprinkle it over the sauce and simmer it for an additional 2-3 minutes.
   • That’s it! Remove the sauce from the heat and let it cool off at room temperature.
3. Combine it all:
   • Once the Panna Cotta has set it and it has a wobbly texture, spoon the strawberry sauce over the individual glasses or bowls that you prepared prior.

If you want to make it stand out even more, garnish it with a few strawberry slices or mint leaves for an extra touch of elegance – enjoy!

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