The coconut milk panna cotta is a twist on the classic dessert. A delicious lactose-free, gluten-free, and vegan version. It has a very delicate flavor and a velvety texture. Prepared with canned coconut milk with a high-fat content and plant-based cream that can be replaced with regular or lactose-free dairy cream according to your needs. It can be paired with fresh fruit according to the season, from spring strawberries, summer peaches, autumn figs, and 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: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup cup canned coconut milk
- 1 cup cup plant-based whipping cream
- 2 tsp agar agar
- 2 1/2 tbsp brown sugar
- 1 vanilla pod
Tools
- 1 Saucepan
- 4 Dessert Cups
- 1 Whisk
Steps
Dissolve the agar agar in 1 tablespoon of coconut milk at room temperature. In a saucepan, combine the sugar, milk, cream, and diluted agar agar, then heat while stirring with a whisk. Boil for 3 minutes on low flame, stirring constantly. Pour into 4 dessert cups. Allow to cool first at room temperature for about 1 hour, then refrigerate for at least 6 hours.
Serve with fresh fruit, cocoa cream, or grated chocolate.
Advice
It can be stored in the refrigerator for 4 days. Freezing is not recommended.
FAQ (Questions and Answers)
Can I substitute the plant-based cream?
Yes, you can use regular 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 you should ensure all ingredients are certified gluten-free.
Can I replace agar agar with gelatin sheets?
You can replace agar agar with 10 g of gelatin sheets. Note that gelatin sheets are not suitable for a vegan diet as they are derived from pork or beef.
