Creamy Set Puddings

Combine the strawberries with the lemon juice, agave nectar, and a couple of tablespoons of water in a saucepan. Cook over a medium heat until the fruit is soft and juicy.

Puree the mixture in a saucepan until smooth and then pass through a fine sieve into a jar. Leave to cool slightly and then chill.

Blend the agar agar mixture in a food processor for 3 minutes. Add the tapioca flour and blend for a further minute.

Combine the coconut milk and coconut sugar in a large saucepan set over a medium heat. Cook, stirring frequently, until the sugar has dissolved. Add the agar agar mixture and bring to a simmer for 1 minute.

Pour everything back into the food processor and blend until smooth. Strain the mixture into a jug and divide between four serving glasses.