You know those lavish dinner spreads that need a stunning finish? The vegan coconut panna cotta is your answer. This velvety, creamy, luscious dessert is one of the prettiest when all dressed up!
Author: Natasha Minocha
400mlCoconut milk, full fat
1Vanilla bean, split lengthways.
1-2tspRaw sugarYou may need more
In a medium-sized saucepan, bring the coconut milk, vanilla bean and sugar just to a gentle boil until sugar dissolves.
Take off the heat. Whisk in the agar-agar.
Bring back to a gentle simmer. Don't let the mixture boil. Pour the mixture through a sieve to ensure there are no lumps.
Discard the vanilla bean. Make sure all the beans from the pod have been scraped out and put back in the mixture.
Pour into serving bowls and refrigerate to set completely for 6-8 hours. You can even let it set overnight.
Top with the strawberry sauce and serve immediately. Enjoy!
Combine the strawberries, raw sugar and 1 - 2 tablespoon of water in a small saucepan. Cook until the strawberries are soft and cooked through. Run this sauce through a blender to make it smooth. Taste and adjust for sweetness. Let it cool completely before pouring it on top of the panna cotta.
Vegan Coconut Panna Cotta - https://www.tashasartisanfoods.com/blog/ -February 18, 2020