Coconut Panna Cotta (Vegan Version)

2 servings

15 minutes

Coconut panna cotta is an elegant dessert inspired by Italian classic but adapted for vegans. Its delicate and silky texture is achieved with agar-agar, while coconut cream adds a rich and deep flavor with subtle vanilla notes. The light sweetness of agave syrup harmonizes with the refreshing tartness of blueberries, creating a perfect balance. This dessert is ideal for a festive dinner or a cozy family evening, impressing with its sophistication and simplicity of preparation. Vegan panna cotta is not only a delicious treat but also a demonstration of how plant-based ingredients can create exquisite culinary magic.

Energy value per serving

• Calories: 189.9
• Proteins: 1.4g
• Fats: 14.7g
• Carbohydrates: 12.7g

Ingredients

• Coconut cream: 140 ml
• Vanilla pod: 0.5 pc
• Water: 60 ml
• Agar-agar: 1 tsp
• Agave syrup: 1 tsp
• Blueberry: 15 pc

Cooking steps

1. In warm water, constantly stirring, dissolve agar-agar, wait until the liquid becomes jelly-like, and then immediately add coconut cream. Stir for another 15 seconds, add vanilla bean seeds and agave syrup.

   Required ingredients:

   • Agar-agar: 1 teaspoon
   • Water: 60 ml
   • Coconut cream: 140 ml
   • Vanilla pod: 0.5 piece
   • Agave syrup: 1 teaspoon

2. Place three to four blueberries at the bottom of the muffin molds and pour the cream mixture over them. Put the molds in a cool place for half an hour until fully thickened.

   Required ingredients:

   • Blueberry: 15 pieces

3. Remove the panna cotta from the molds, flip it onto a plate, and decorate with blueberries.

   Required ingredients:

   • Blueberry: 15 pieces