Coconut milk panna cotta is a twist on the classic dessert. A delicious version that is lactose-free, gluten-free, and vegan. It has a very delicate flavor and a velvety texture. Made with canned coconut milk with a high fat content and plant-based cream which can be replaced with dairy cream, even lactose-free, depending on your needs. It can be paired with fresh fruit depending on the season, from spring with strawberries, summer with peaches, autumn with figs, to winter with a delicious pomegranate sauce.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup coconut milk (canned)
- 1 cup plant-based whipping cream
- 2 teaspoons agar agar
- 2 tablespoons brown sugar
- 1 vanilla bean
Tools
- 1 Pan
- 4 Dessert Cups
- 1 Whisk
Steps
Dissolve the agar agar in 1 tablespoon of coconut milk, cold.
In a pan, combine the sugar, milk, cream, agar agar diluted in coconut milk and heat, stirring with a whisk.
Boil for 3 minutes on low heat, always stirring.
Pour into 4 dessert cups.
Let cool first at room temperature for about 1 hour and then in the fridge for at least 6 hours.Serve with fresh fruit, cocoa cream, or grated chocolate.
Advice
It keeps in the refrigerator for 4 days. Freezing is not recommended.
FAQ
Can I substitute the plant-based cream?
Yes, you can use dairy cream, and for those lactose intolerant, lactose-free cream.
Is coconut milk panna cotta suitable for celiacs?
Coconut milk panna cotta is naturally gluten-free, but care must be taken to choose ingredients that are necessarily certified gluten-free.
Can I replace agar agar with sheet gelatin?
You can replace agar agar with gelatin sheets in the amount of 10 g. Gelatin sheets are not suitable for a vegan diet because they are derived from pigs or cattle.
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