Vegan coconut panna cotta, flavoured with lemon, vanilla, and maple syrup, is a beautiful and simple summer dessert – made with agar agar.
Inspired by petite kitchen
This vegan coconut 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.
Since they need such a short preparation time on the stove, these are perfect little summer desserts for hot days. Enjoy!
- 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
- Vanilla bean
- 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.