Coconut Milk Panna Cotta with Field Berries
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Panna cotta is an Italian dessert, originally from the Piedmont region, and its name literally translates to "cooked cream." Even though it sounds rich, it's actually quite light and is easier to make than it seems. For a vegan version of this dessert usually prepared with cow's milk and gelatin, use creamy coconut milk and agar-agar instead. Agar-agar is a binding and gelling agent made from algae, and it makes a great vegan substitute in recipes that call for gelatin. It comes in powder or flakes, has no taste or colour, and a little goes a long way! It can be used in a variety of recipes, from jams and jellies to flans. In order to achieve a jelly-like texture, agar-agar has to be boiled and left to cool for several hours, but in the case of this recipe, the wait is worth it. Garnished with berries, coconut strips and a drizzle of maple syrup, this panna cotta is a summery treat!
Watch the video to the right to get inspired and check out our complimentary recipes over here!
In a medium saucepan, combine coconut milk, almond milk, maple syrup, agar-agar, and vanilla. Whip to make sure the agar-agar dissolves in liquid. Heat on medium until mixture boils, stirring the whole time.
Turn heat down to low and cook 5 to 7 minutes. Mix frequently with a whisk.
Pour the mixture into ramekins (or small glass bowls), about ¾ full. Leave to cool several minutes. If the mixture separates, it's normal - just lightly stir with a spoon until it's consistent again. Refrigerate 3 to 4 hours.
Serve with berries, strawberry-chia jam, or other toppings of your choice.