Coconut-Panna-Cotta

Ingredients

  1. For the panna cotta:
  2. 400ml or 15oz regular canned coconut milk (ie NOT light)
  3. 400 ml or 15 ounces coconut cream
  4. 100 g or 1/2 cup sugar
  5. 1 1/4 to 1 1/2 teaspoons agar agar powder
  6. 4 tablespoons of cold water
  7. 1 fresh vanilla pod
  8. For the raspberry compote:
  9. 1 punnet of fresh raspberries (approx. 250g or 2 cups), washed
  10. Juice of half a small lemon
  11. 1 tablespoon of water
  12. 1/2 tablespoon of sugar

Preparation

First prepare the panna cotta. You must do this before you serve them, at least four hours beforehand. Panna cotta keeps well overnight, so you can always make it the night before if needed.

  1. In a small bowl, add 4 tablespoons of cold water. Add 2 teaspoons agar-agar and let stand 5 minutes to “bloom”.
  2. In a saucepan, combine coconut milk, coconut cream, sugar and vanilla bean. Bring this mixture to a boil, then stir in the agar and water mixture. Let everything cook for about a minute, then strain into a large mixing bowl.
  3. Carefully pour the hot coconut mixture from the mixing bowl into glasses or serving plates. Allow the mixture to cool for about half an hour before placing the jars in your fridge.
  4. Place the panna cotta in the fridge for at least 4 hours until set . Once the panna has cooled, you can start making the compote.
  5. In a medium saucepan, add the fresh raspberries, lemon juice, water and sugar. Mash the raspberries in the pan with a spoon. Bring this mixture to a boil and let it cook for a few minutes, stirring occasionally.
  6. Then turn the heat down. Leave pan uncovered over very low heat until most of the water has evaporated and the fruit has cooked into a nice smooth compote paste. Stir the mixture about every 10 minutes to break up the raspberries.
  7. If you’re not a fan of raspberry seeds, strain your compote before it cools. Otherwise, just set aside for 40-50 minutes or until your panna cottas are set.
  8. When the compote is cold and your cottas are set, pour an equal amount of raspberry compote over each one. It is best to serve as soon as possible and no later than 2-3 hours after assembly.

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