Ingredients
Method
- 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.