To make the panacotta, melt together the full fat coconut milk, caster sugar, vanilla bean paste and agar agar in a saucepan.
Simmer the liquid on a medium heat for 5 minutes to reduce slightly. Then remove from the heat to cool slightly.
In a bowl place the coconut yogurt. Pour the panacotta mixture through a sieve and whisk into the coconut yogurt.
Pour the mixture into a 900g loaf tin and place in the fridge for at least 6 hours to set.
To make the blackberry sauce, place half of the blackberries in a pan with the sugar and the juice of half a lime. Cook for a couple of minutes until the blackberries breakdown, then remove from the heat.
Slice the remaining blackberries in half and mix into the blackberry sauce.
To serve, dip the loaf tin in hot water, before drying the tin and turning out onto a plate. Pour the blackberry compote on top of the panacotta before serving in slices.