Coconut Vanilla Panna Cotta with Stewed Berries
Coconut Vanilla Panna Cotta with Stewed Berries
This panna cotta is vegan-friendly and uses agar agar as a substitute to gelatine. To ensure proper gelling, the coconut mixture wil need to be cooked longer and boiled to activate it properly. Agar Agar powder needs to be added to cold ingredients so it doesn’t clump up when it hits the liquid. This […]
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 2 cups full-fat coconut milk
- 1½ tsp agar agar powder
- 4 tbsp maple syrup or coconut nectar
- 1 tsp vanilla bean paste
- Pinch sea salt
- Stewed Berries
- 2 cups frozen mixed berries
- 1 tbsp maple syrup (optional)
Method
- Whisk coconut milk and agar and agar in a small saucepan while still cold to avoid mixture clumping.
- Place pan over low-medium heat and bring gradually to a gentle boil, whisking frequently.
- Once mixture has boiled, reduce heat and simmer for 2–3 mins, whisking continuously to fully activate agar, then add maple syrup, vanilla and sea salt.
- Carefully pour coconut panna cotta mixture into glass jars or serving glasses. If using moulds, lightly grease them first. Let panna cotta cool slightly, then refrigerate for at least 2-3 hrs until fully set.
- Add berries and maple syrup (if using) in a saucepan over medium heat until berries soften and release their juices.
- Allow to cool then spoon gently over set panna cotta.
- Chill before serving.
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