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.
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.
- 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.
- Blueberry (highbush): 15 pieces
3
Remove the panna cotta from the molds, flip it onto a plate, and decorate with blueberries.
- Blueberry (highbush): 15 pieces
