This vegan panna cotta is the recipe you’ve been waiting for: quick, refreshing and simple!
Paracetamol, a lit candle, a cozy blanket and a hot drink: welcome to the October starter kit.
Today — as I write this — it’s October 2nd and we can safely say autumn has arrived. Here in northern Italy the temperature dropped about 10 degrees in the last few days, and I caught a small cold.
I could have done without the paracetamol, but at least I can stay warm under my blanket holding a chamomile tea in my hands. Very hyggelig.
You might expect an autumnal recipe today, but that’s not the case. Last week I posted a Babka with apples (it was a big hit — thank you!), and today…
Vegan coconut panna cotta
Today I’m sharing this gently sweet vegan coconut panna cotta.
Can you believe it’s been a year since I first tested this recipe? Last time I tried it with boxed coconut milk and it turned out bland and disappointing, so I gave up for a while. A few weeks ago I saw some beautiful photos on Pinterest and decided to give it another go.
Result: a perfectly balanced vegan panna cotta with an ideal texture and flavour. The finishing touch? A simple strawberry and basil compote.
A touch of summer
I served the panna cotta with a bright strawberry and basil compote. It’s quick, easy and delicious — great on porridge or as a spread for tarts too.
I know strawberries and basil aren’t typical autumn ingredients, but I had frozen strawberries from the summer and basil still thriving in the garden, so I used what I had. A little basil became pesto and a little went into this compote — I couldn’t let it wilt with the first frost.
PANNA COTTA VEGANA
3
15
2
18
6 small
Ingredients
- 1 ½ teaspoon Agar agar powder
- 10 teaspoons Water
- 400 ml Canned coconut milk
- 1 teaspoon (or a little more) Agave syrup (or honey if not strictly vegan)
- a few drops Vanilla extract (optional)
For the strawberry compote:
- 215 g Frozen strawberries
- 50 g Water
- ¼ Lemon (zest)
- 2–3 leaves Basil
- 1 tablespoon Whole cane sugar
Instructions
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In a bowl, combine the agar agar powder with the water, stirring to avoid lumps. Add half of the coconut milk (200 g) and mix.
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Pour the coconut milk–agar mix into a saucepan and bring to a boil. Once boiling, add the remaining coconut milk, agave syrup and vanilla.
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Simmer gently for about 5 minutes over low heat.
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Pour the mixture into molds, small cups or ramekins. Let cool at room temperature for about 10 minutes, then refrigerate for at least 2 hours. Note: slight separation of the coconut milk is normal.
For the strawberry compote:
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In a pan, thaw the frozen strawberries over low heat with the water.
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Add the lemon zest, chiffonade basil (thinly sliced) and sugar.
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Simmer until the mixture becomes syrupy.
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Serve the chilled panna cotta topped with the warm or cooled strawberry and basil compote.
Tried this recipe?
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