Coconut milk pannacotta with reduced strawberries

Ingredients
Coconut milk 250 ml ( used Hommade)
Double milk cream 250 ml ( used Amul)
China grass 5gms (Bakers)
Castor sugar - to taste
Strawberries - a bowl,washed and sliced
Tender coconut shavings - half a bowl

Method
1.Wash china grass with fresh water and bring it to boil with half cup water.
2.In parallel,mix cream, coconut milk,sugar(I put less sugar,just 3 tbsp) in a pan and heat it while stirring it continously.
3.When china grass has boiled and dissolved completly and the cream-coconut milk mixture is about to boil,switch off both. Now add china grass solution to the pan slowly stirring contiously.
4.Transfer the contents to a setting dish.The pannacotta is ready.Chill it in fridge for an hour.
5.In another pan,add half cup water,3 tbsp sugar and 3/4 part of the strawberries.let it boil and reduce.
6.Pour the syrup over the chilled pannacotta.
7.Garnish with remaining strawberries and tender coconut.Chill for another 4 hours and serve.

The sweet-tangy strawberry syrup should balance the subtle taste of pannacotta.
Sugar can be adjusted to taste.