Line a cake pan with removable bottom with plastic wrap. Also wrap a bowl in plastic wrap and place facing down in the cake pan. This will be the pink center of the panna cotta. Start by making the green outer part. Heat half the coconut milk and half almond milk in a pan over medium high heat, while stirring, until it starts to simmer.

In a small bowl, add the matcha and half of the agar agar. Add a little of the warm milk, a tablespoon at a time and stir the matcha and agar agar mixture well, until no lumps remain. Pore the matcha mixture into the milk and stir constantly while it simmers for about 3 minutes.

Take the pan off the heat and add 100g chopped white chocolate and ½ teaspoon vanilla paste. Stir until the chocolate is melted and it is smooth. Taste and depending on the sweetness of your white chocolate, add maple syrup if desired.

Let the filling cool slightly, for about 5 minutes. Pore the filling though a fine mesh sieve into the prepared cake pan. Place in the refrigerator for at least 1 hour or over night to firm up.

To make the pink center heat the reamiling half the coconut milk and almond milk in a pan over medium high heat, while stirring, until it starts to simmer. Then add the beautyblend or pink pitaya powder with the agar agar and stir until no more lumps remain.

Take the pan off the heat and add 100g chopped white chocolate and stir until the chocolate is melted and it is smooth. Taste and depending on the sweetness of your white chocolate, add maple syrup if desired.

Gently remove the bowl from the center of your cake pan and slowly pore the pink panna cotta in the center. Let it cool for about 5 minutes and the top with potional chocolate chips. Cover with plastic wrap and refrigerate for at least 4 hours until set.

For serving, gently remove the edges of the cake pan and then cut the panna cotta in cake slices to serve.

Keep leftovers in the refrigerator for up to 4 days.

Enjoy!