Vegan Coconut Panna Cotta with Strawberry Sauce
It's the end of June and the season of summery and fruity desserts! And if there's a dessert we want to have in the summertime, it's definitely panna cotta! Only a few restaurants we know offer vegan panna cotta and too often they are not creamy at all.
We've talked about it in our [last recipe for vegan panna cotta] (https://www.zuckerjagdwurst.com/en/recipes/vegan-panna-cotta-with-caramel-sauce). Last year we showed you a creamy vegan recipe for panna cotta with caramel sauce and today comes the summer version of it with coconut and strawberry!
Vegan Coconut Panna Cotta with Strawberry Sauce
4 servings
15 minutes (+ time to cool down)
Ingredients
Panna cotta
- 1 can of coconut milk (200 g (7 oz) of the coconut milk cream (the thick layer of a coconut milk can))
- 300 ml (1.25 cups) plant-based coconut milk (from the milk carton)
- 40 g (1.4 oz) agave syrup
- 3 g (0.1 oz) agar-agar
- 5 g (0.17 oz) tapioca starch
Additional
- 300 g (10.5 oz) fresh strawberries
- 100 g (3.5 oz) almond slices
Instructions
- Heat the plant-based coconut milk (from the milk carton) in a small saucepan. Add 200 g of the thick layer of a coconut milk can and stir.
- Add agave syrup, agar-agar, and tapioca starch. Stir well and let simmer for 2-3 minutes.
- Fill the panna cotta in 4 or 6 small jars. Allow to cool down completely and then let cool down in the fridge for at least 3 hours (better overnight).
- Before serving: Wash the strawberries and remove the stalk. Purée strawberries to a sauce and top the panna cotta with the strawberry sauce.
- Roast almond slices in a pan without oil and serve immediately.
