Vegan coconut panna cotta, flavoured with lemon, vanilla, and maple syrup, is a beautiful and simple summer dessert - made with agar agar.
Course Dessert
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Cooling Time 1 hourhour
Total Time 10 minutesminutes
Servings 6people
Ingredients
Juice of one lemon
3tablespoonsmaple syrup
1teaspoonagar-agar powder
1can400 ml full-fat coconut milk
Zest of one lemon
Vanilla bean
Instructions
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.
Notes
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.