In a small bowl, make a slurry with corn starch, mixing in ¼ cup of the coconut milk with a fork or a small whisk until it is uniform removing all the lumps.

In a saucepan, mix coconut milk, vanilla, brown sugar, coffee powder, Tia Maria, vanilla and bring to a slow simmer over medium-low heat. Once it starts simmering, add in slurry and agar until mixture starts to thicken then quickly remove.

Immediately pour into ramekins and fill till about ½ in. from the top. Cover with plastic wrap and place in the fridge for 1 hour for a softer (like a flan) texture or 2 hrs for a slightly firmer texture.

In a small saucepan, add all the ingredients for coffee syrup mix until well combined and bring to a slow simmer over medium-low heat. Simmer until sauce thickens and becomes syrupy in texture, about 10-15 minutes. Set aside.

To remove from ramekins, take a small paring knife and run along the edges to loosen the panna cotta. Put a small dessert plate on top of the ramekin and turn them both over. Put a towel underneath the plate and firmly bang the plate and ramekin onto the table. Be patient it can sometimes take a little time. If it's not budging at all you use your paring knife to gently wedge in a little air and let gravity do its work.