Wash berries, cut off green tops and add to blender (reserving half a cup of strawberries) with the coconut milk, maple syrup, lemon juice, vanilla and sea salt. Blend till smooth.
In a small saucepan, whisk agar agar into cool water. Bring to a boil, then reduce to a simmer for a couple of minutes – whisking the whole time to fully dissolve the agar agar and prevent clumping.
Pour agar agar mixture into the blender, add coconut oil and lecithin, and blend again till smooth. Add the remaining strawberries and blend till just broken down – the idea is to have some chunks in there.
Pour into individual glasses – half a cup per (will yield 10 serves), and set in the fridge for 3-4 hours or more.
To serve, add fresh mixed berries, a sprinkle of freeze dried raspberry powder and a mint leaf to each glass. Enjoy straight out of the fridge for the best consistency.