Strawberry Coconut Vanilla Vegan Panna Cotta
Strawberry Coconut Vanilla Vegan Panna Cotta 🍓🥥 An absolutely perfect vegan dessert for spring/summer! This recipe is so creamy and flavourful with juuust the right amount of agar agar to get that perfect panna cotta jiggle! The agar agar powder binds together the coconut milk just enough that it holds together, but not too much that it’s a really compact pannacotta blob. This recipe is light and fluffy full of creamy flavour from coconut milk, vanilla, with a strawberry sauce and coconut flakes for topping. Quick and easy to make, and looks impressive so it’s perfect to serve when you want a fancier dessert without all the effort! Enjoy!
Vegan Strawberry Coconut Vanilla Panna Cotta
Ingredients
Panna Cotta Ingredients
- 400 ml can of coconut milk avoid low fat for best results! I used 14%
- ½ tsp vanilla extract
- 2 rounded tbsp white granulated sugar *
- ½ tsp agar agar powder
Toppings
- 1 cup frozen strawberries
- splash of maple syrup optional
- toasted coconut flakes
Instructions
- In a medium sized pot over medium heat whisk the coconut milk, vanilla, and sugar together until well combined and the sugar has melted. Next bring the mixture to a boil and immediately add the agar agar. Whisk the mixture vigorously for two minutes then remove the pot from the heat. The agar agar only needs to boil just long enough for it to activate, about two minutes. The mixture may seem not very thick at this point but trust me a little agar agar goes a long way and the panna cotta will firm up nicely in the fridge!
- Pour the mixture in 4-5 heatproof moulds or heatproof glasses. I used silicone muffin cups for mine that are rather small so I made 5. Put in the fridge to set for about 1,5 hrs.
- Measure a cup of frozen strawberries and pour into a small pot and leave to thaw.
- When the panna cotta is ready, mash the thawed strawberries to desired consistency (or purée) and add a splash of maple syrup if you’d like.
- Remove the panna cotta from the moulds and decorate with strawberry mixture/sauce and toasted coconut flakes! Enjoy!
Notes
*I usually use unrefined sugar but for this recipe it was important for me for aesthetics wies to use white sugar because I wanted the Panna Cotta to have a true white colour. If I had used coconut sugar for instance the dessert would have a yellow/brownish colour.. no thanks. So use white granulated sugar if you want a clean white look to your pannacotta.