In a small saucepan, combine coconut milk, maple syrup, and agar agar. Scrape seeds out of vanilla bean and add to mixture along with the full bean. Turn heat to medium-low and bring to a simmer. Simmer for 4 min. until slightly foamy. 

Taking a mold or small ramekin, place a sieve/small mesh strainer over the mold and pour in the mixture to just under the fill line. Repeat for 3 other molds. 

Place pannacotta into the fridge and let set for 1-1 1/2 hours or until firm to touch. 

While pannacotta is setting, prepare the sauce. In a blender, puree all the ingredients (except fresh strawberries) until smooth. Pour into a small saucepan. Over medium-low heat, bring to a simmer and cook for 2-3 min. or until slightly thickened. Pour into a jar and bring to room temp. Transfer to the fridge to cool for an additional 15 min. 

Once pannacotta has set, flip it upside down and slide it onto a plate. Pour over the sauce and top with sliced fresh strawberries.