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VEGAN COCONUT PANNA COTTA
Easy peasy vegan panna cotta with a delicious strawberry compote!
Course
Dessert
Cuisine
Italian
Prep Time
3
minutes
minutes
Cook Time
15
minutes
minutes
Into the fridge
2
hours
hours
Total Time
18
minutes
minutes
Servings
6
small 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.