Inspired by petite kitchen
This vegan panna cotta is made with only a handful of wholesome ingredients. It’s very simple to make and is a wonderful replacement to the traditional dairy and gelatine version. It’s lightly sweetened, creamy, and has a great flavour thanks to the lemon zest and vanilla. This one is served in glasses but you could also pour it into moulds for some fun shapes.
Juice of one lemon
3 tablespoons maple syrup
1 teaspoon agar-agar powder
1 can (400 ml) full-fat coconut milk
Zest of one lemon
Combine the lemon juice, maple syrup, and agar-agar in a small saucepan. On medium heat, bring to a low boil. Reduce heat to low and simmer for one minute.
Scoop the coconut cream off the top of the can and keep the leftover watery bit for smoothies (or discard it). Add the coconut cream, lemon zest, and vanilla bean to the pan. Bring to a low boil over medium heat and simmer on low for two minutes.
Remove from heat and let the mixture cool for five minutes. Pour into glasses or moulds and refrigerate for one hour or until completely cold.
I topped mine with coconut sugar, lemon zest, and toasted coconut. My favourite combination was coconut sugar and toasted coconut. If you’re using coconut sugar, serve it immediately – if you wait, it will turn into liquid.
If you’re wondering where to buy agar-agar, I got mine on well.ca. It can be found in most health food stores.
Since they need such a short preparation time on the stove, these are perfect little summer desserts for hot days. Enjoy!