This vegan coconut panna cotta with strawberry basil compote is the recipe you were waiting for!
Paracetamol, candle, blanket on my shoulders, hot beverage: October starter kit.
It's October 2 - while I'm writing this post - and we can definitely say Autumn 🍂 has arrived. Oh you bet! At least here in Northern Italy, temperatures dropped 10 degrees and I caught a - mini - cold
I would have preferred not to take paracetamol, but at least I can cover up with my blanket and keep my hands warm while I hold my hot chamomile tea.
Now, you might think I'll share a Fall recipe next...nope! It was Apple babka turn last week, instead today...
Vegan coconut panna cotta...
It's vegan coconut panna cotta turn today!
It's been a year since I've tested this recipe for the first time, can you believe it? [I just went looking for the photo on Instagram but apparently I've archived it, never mind]
Last year, I've attempted to make it using coconut milk from the carton, but it was a total flop: too bland, tasteless. So I renounced and never tried it again.
A few weeks ago though I saw some beautiful photos of panna cotta (vegan and not) on Pinterest and I told myself 'Ok Roby, time to test that vegan panna cotta again!'. And there you are: a perfectly balanced panna cotta, with the best consistency and the ideal flavor. The cherry on top? That compote!
...with a touch of Summer.
I served this vegan coconut panna cotta with a delicious - believe me! - strawberry basil compote. Extreeeeemely easy to make, so quick but oh so fabulous. You can also pour this on your oatmeal in the morning - I did it, yum - or use it like you'd use a jam on tarts etc
I know strawberries are not a Fall fruit and basil is definitely not Autumn's kid, BUT..in my defense I have to say I had some frozen strawberries to use up and some pretty basil in my garden. How could I leave it there? I put my shoes on, took my scissors and went gathering it. Then I made some pesto and this amazing Summery compote. Can you blame me? Please nooo.
VEGAN COCONUT PANNA COTTA
Ingredients
- 1 teaspoon and a half Agar agar powder
- 10 teaspoons Water
- 400 ml Coconut milk (from a can) -
- 1 teaspoon (or more) Agave syrup
- a few drops Vanilla extract - optional
For the strawberry basil compote:
- 215 gr Frozen strawberries
- 50 gr Water
- a quarter of a Lemon (zest)
- 2 or 3 leaves Basil
- 1 tablespoon Raw brown sugar
Instructions
- In a small cup, mix well water and agar agar powder, avoiding clumps. Add half of a can of coconut milk (200 gr) and stir.
- In a pan, let simmer the milk + agar mixture and when it comes to a boil add the other half of coconut milk, agave and vanilla.
- Let cook for 5 minutes or so (low heat).
- Pour the liquid into your molds or glasses and let cool down at room temperature for 10 minutes, then in the fridge.
For the strawberry basil compote:
- In another pan, let the frozen strawberries defrost - with the water - at low heat.
- Then add lemon zest, basil chiffonade (cut basil into long, thin strips) and brown sugar.
- Let simmer until it becomes syrupy and set aside.
- Serve your vegan coconut panna cotta with the strawberry basil compote.
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