Add the agar flakes, coconut milk, rice milk and maple syrup to a saucepan and bring the mixture to the boil, stirring gently (read the instructions on the agar packet carefully first as it can vary between brands)
Add the matcha powder and use a whisk to mix it into the mixture well (there should be no clumps of it)
Once the mixture has reached boiling point, let it simmer for an extra couple of minutes, then pour it either into individual pots or into a large container and refrigerate until set (for a few hours or overnight)
For the strawberry compote:
Place cut strawberries, lemon juice and maple syrup in a saucepan with a splash of water
Cook on a low heat, stirring gently, until the strawberries lose their shape and a thick liquidy sauce forms - this should take 5-7 minutes
Transfer the compote into a bowl and leave to cool
To serve:
Place the panna cotta onto a plate and top with the strawberry compote, coconut yogurt or coconut whipped cream and fresh berries
Both the panna cotta and strawberry compote will keep covered in the fridge for up to a few days - make sure to store them separately though