Coconut Panna Cotta
[Vegan]

For Panna Cotta:

1. Measure and prepare the ingredients.
2. Place milk and agar powder into a blender and blend until smooth and there are no lumps. Transfer into medium saucepan. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet.
3. Heat milk and agar mixture over high heat, stirring constantly, until agar is dissolved, and mixture has thickened, about 1 1/2 minutes. Off heat, add maple syrup and salt; stir until well incorporated, about 1 minute.
4. Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl. Stir frequently until thickened a bit and all ingredients are well combined. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set 1-4 hours or overnight.

For Sauce:

1. Stir maple syrup and 1/2 cup water in heavy large saucepan over medium-high and boil without stirring until syrup thickens a bit, occasionally swirling pan, about 7 minutes.
2. Add both vinegars and figs (mixture will bubble vigorously). Continue boiling until mixture is slightly thickened, stirring constantly, about 5-8 minutes. Remove from heat and cool to room temperature.
3. Spoon figs and syrup over panna cotta and serve.