In saucepan, heat coconut milk, 1/4 cup maple syrup, and vanilla bean paste over medium heat. Slowly whisk in agar-agar until completely dissolved, and then simmer for 5 minutes, stirring frequently. Pour mixture into 4 ramekins or small cups. Chill in refrigerator for at least 3 hours until set.

To make coulis, in saucepan, combine cranberries, 2 Tbsp maple syrup, water, and lemon juice over medium heat. Cook until cranberries burst and mixture thickens, about 10 minutes. Blend cranberry mixture until smooth, then strain through sieve to remove seeds.

Serve panna cotta with cranberry coulis drizzled overtop and fresh mint leaves for garnish.