Add the coconut milk, agar flakes, and sugar to a 2-quart pot (you want lots of extra room as the coconut milk bubbles up pretty high in the pan). Whisk everything together, then set the pot over medium-high heat. Once it begins to rapidly bubble, whisk it continuously for 2-3 minutes, then remove it from the heat. Stir in the vanilla extract. Divide the panna cotta mixture between 4 small glasses. Allow the glasses of panna cotta to sit for 1 hour at room temperature, then move them to the fridge to chill entirely, about 2-4 hours.

While the panna cotta is chilling, make the cranberry compote. Add the cranberries, orange juice, ginger, and maple syrup to a pot set over medium heat. Stir occasionally while the cranberries burst. Once most of the cranberries have burst and the sauce starts to thicken, turn the heat down a bit. Stir the sauce regularly until it becomes jammy and turns a deep red color. Remove the sauce from the heat. Allow it to cool about 30 minutes at room temperature before you move it to the fridge to chill completely.

To prepare your grapefruit, supreme it: cut the top and bottom off the grapefruit then set one of these flat ends cut side down on your work surface. Slice lengthwise down the grapefruit, removing strips of skin until you have removed all of the skin and pith. Using a sharp knife, carefully cut segments of the grapefruit out from in between the white membranes. Do this over a bowl to catch the juice. Once you’ve removed all of the segments, squeeze any remaining juice from the membranes into the bowl. Discard the membranes.

To assemble: Spoon a layer of cranberry compote into each glass of panna cotta. You can put as much or as little as you want. Top the compote with 2-3 grapefruit segments and a spoon or two of the juice. Serve chilled.

Makes 4 panna cotta plus extra compote.