Vegan coconut panna cotta, flavoured with lemon, vanilla, and maple syrup, is a beautiful and simple summer dessert. Made with agar agar, a gelling agent made from seaweed.
Whisk the lemon juice, maple syrup, and agar together in a small saucepan. Bring this to a low boil over medium heat, stirring occasionally. Once it boils, reduce the heat to low and simmer for one minute.
Juice of one lemon, 3 tablespoons maple syrup, 1 teaspoon agar agar powder
Add the coconut cream, lemon zest, and vanilla to the pan. Bring to a low boil over medium heat, then reduce the heat to low and simmer for another two minutes.
400 ml canned full-fat coconut milk, cream only, Zest of one lemon, 1 teaspoon pure vanilla extract
Remove the pan from the heat and let the mixture cool for five minutes. Pour into glasses or moulds and refrigerate for one hour or until completely cold.
Serve the panna cotta as is, or topped with fresh or frozen berries.