Vegan Coconut Panna Cotta
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup unsweetened almond milk (or any plant-based milk)
- 3 tbsp maple syrup (or your preferred sweetener)
- 1 ½ tsp agar-agar powder (vegan gelatin substitute)
- 1 tsp vanilla extract
- Fresh berries or fruit (for topping)
- Mint leaves (optional for garnish)
Instructions:
- Prepare the mixture:
- In a saucepan, whisk together the coconut milk, almond milk, maple syrup, and vanilla extract. Bring to a simmer over medium heat.
- Add agar-agar:
- Sprinkle the agar-agar powder into the mixture while whisking continuously. Simmer for about 5-6 minutes, stirring often, until the agar-agar is fully dissolved.
- Pour into molds:
- Once the mixture is smooth and slightly thickened, remove it from the heat. Pour it into small molds or ramekins.
- Set and chill:
- Let the panna cotta cool at room temperature for 10-15 minutes, then refrigerate for at least 2 hours, or until firm.
- Serve:
- Once set, carefully run a knife around the edges of the molds and invert them onto plates. Top with fresh berries, fruit, or mint leaves.
Enjoy your creamy, vegan, and gluten-free coconut panna cotta!.