Slowly disperse the Carrageenan Iota into the coconut milk. Make sure it's mixed thoroughly to avoid clumping.

Add the sugar to the mixture. If you're using a vanilla bean, split it in half lengthwise and scrape out the seeds. Add the seeds and the pod to the coconut milk mixture.

Heat the coconut milk mixture over medium heat, stirring constantly until the sugar is dissolved and the mixture reaches 80°C. This will fully activate the gelling properties of the Carrageenan Iota.

If you used a vanilla bean, remove the pod from the mixture at this point. If you're using vanilla extract, add it now and stir well.

Pour the mixture into individual serving dishes or ramekins. Let it cool to room temperature, and then refrigerate for at least 2 hours, or until the panna cotta is set.

Serve chilled, garnished with fresh fruit or berries.