Prepare 6 molds on a baking tray. I recommend using stainless steel dariole molds or plastic mini jelly molds.

Split the vanilla pod down the middle & scrape out the seeds using the back of your knife.

Heat the coconut milk in a saucepan over a low heat with the orange extract, vanilla pod & seeds. Let the mixture infuse.

Separately, add the non-dairy milk to a bowl and whisk in the cornflour & maple syrup in until smooth.

Add the milk & cornstarch mixture to the saucepan and using spatula stir the mix until it has really thickened up. This should take around 4-5 minutes. Once thick quickly remove the pan from the heat and pour the custard mix into your molds. Give them a tap on the surface to make sure they are level. Cover over the tray with cling film & place them into the fridge to set for at least 2 hours.

To make the orange dressing, simply add juice & orange segments to a small saucepan. Place the pan over low heat to bubble away and reduce down for 10 minutes.

Once set to turn the Panna Cotta out of their molds by simply dipping the bottom of the mold in hot water to loosen them.

Serve the Panna Cottas with plenty of dressing.