Soak the gelatine leaves in iced water for 20 minutes until soft.

Meanwhile pour the coconut milk, milk, cream and sugar into a pan.

Split the vanilla pod, scrape out the seeds, and add to the milk mixture.

Bring to the boil and reduce to a simmer for 3 minutes to infuse the vanilla.

Remove the gelatine leaves from the water and stir the soft gelatine into the warm milk mixture until it completely dissolves.

Strain the panna cotta mixture through a sieve and keep aside for 30 minutes.

Spoon some strawberry pie filling into each glass.

Add the coconut panna cotta equally to each glass and refrigerate until set. Repeat to make extra layers (optional).

Once set, spoon the strawberry coulis on top and garnish with fresh fruit just before serving.