R406 Vegan Coconut Panna Cotta with Strawberry Sauce

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!

R406 Vegan Coconut Panna Cotta with Strawberry Sauce

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

  1. 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.
  2. Add agave syrup, agar-agar, and tapioca starch. Stir well and let simmer for 2-3 minutes.
  3. 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).
  4. Before serving: Wash the strawberries and remove the stalk. Purée strawberries to a sauce and top the panna cotta with the strawberry sauce.
  5. Roast almond slices in a pan without oil and serve immediately.
R406 Vegan Coconut Panna Cotta with Strawberry Sauce
R406 Vegan Coconut Panna Cotta with Strawberry Sauce
R406 Vegan Coconut Panna Cotta with Strawberry Sauce

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