Additionally, summer has arrived, bringing with it the time of year for fruity summer treats! Panna cotta is the dessert we desire to eat most throughout the summer. Restaurants hardly ever provide vegan panna cotta, and when we do, they are sometimes overly dense and completely inconsistent with our expectations.
Ingredients
- 1 (13.5 oz) can full-fat coconut milk
- 1 (13.5 oz) can coconut cream
- 1/4 cup maple syrup (adjust to taste)
- 2 teaspoons agar agar powder
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced (for topping)
Instructions
- In a saucepan, combine the coconut milk, coconut cream, maple syrup, and vanilla extract. Whisk well to combine.
- Sprinkle the agar agar powder evenly over the coconut milk mixture. Whisk again to make sure there are no lumps.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring frequently. Let it simmer for about 5 minutes to activate the agar agar and ensure it dissolves completely.
- Remove the saucepan from the heat and let the mixture cool for a few minutes. Stir occasionally to prevent a skin from forming on the surface.
- Once the mixture has cooled slightly, pour it into individual serving glasses or ramekins. Fill them about three-fourths of the way.
- Allow the panna cotta to cool to room temperature, then cover each glass with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until set.
- Once set, remove the panna cotta from the refrigerator and top each serving with fresh sliced strawberries.
- Serve chilled and enjoy!
Nutrition Facts
- Calories: 220
- Fat: 19g
- Carbohydrates: 12g
- Fiber: 0.5g
- Sugar: 8g
- Protein: 1g
