Ingredients
Units
Scale
- For the panna cotta:
- 1 13.5–ounce can full-fat coconut milk
- 1/4 cup sugar
- 2 teaspoons agar agar powder
- 1 teaspoon vanilla extract
- For the strawberry sauce:
- 1 cup frozen strawberries
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions
- In a medium saucepan over medium heat, combine the coconut milk, ¼ cup of sugar, agar agar powder, and vanilla extract. Whisk the ingredients to ensure that the powder and sugar get completely dissolved.
- Bring the mixture to a boil, reduce the heat to low, and simmer the mixture for at least 3 minutes. This ensures that the agar agar powder gets activated.
- Then, remove the saucepan from the heat and pour the mixture into four small bowls, parfait glasses, or ramekins. Do your best to divide the mixture evenly between the containers.
- Place the bowls into the refrigerator for at least 2 hours to set.
- When you are ready to serve the panna cotta, make the strawberry sauce. In a small saucepan, combine the frozen strawberries, water, 1 tablespoon of sugar, and lemon juice.
- While the mixture comes up to a simmer, use the back of a serving spoon to gently smash the frozen strawberries. Let the strawberries cook for a few minutes, or until they are completely soft. Remove the saucepan from the heat.
- Serve the panna cotta in the bowls or molds, with a spoonful of the strawberry sauce on top of each one.
- You can also remove the panna cotta from the molds to a plate for serving.
- Enjoy immediately.
Notes
- Be sure to use agar agar powder, not agar flakes.
- You can use coconut sugar instead of white sugar, but it will turn your panna cotta a light tan color as opposed to white.
- The total cook time includes 2 hours of set time in the refrigerator.
- You can substitute the strawberries with frozen raspberries, if you prefer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 265
- Sugar: 17.6 g
- Sodium: 13.7 mg
- Fat: 20.5 g
- Saturated Fat: 18.1 g
- Carbohydrates: 21.5 g
- Fiber: 0.8 g
- Protein: 2.2 g
- Cholesterol: 0 mg