Vegan Coconut Panna Cotta
This is a light and easy treat that is fully vegan using coconut milk instead of cream. Decorated with freeze dried raspberries and toasted hazelnuts
Equipment
- 1 mini silicone moulds
Ingredients
- 1 tbsp golden syrup can use any kind of syrup or omit from recipe
- 13.5 oz coconut milk 1 can of coconut milk
- .5-1 tsp agar agar powder depends on how sturdy you want it
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/4 cup hazelnuts
- 1/8 cup freeze dried raspberries
Instructions
- Create the Base: In a small saucepan, whisk together the coconut milk and agar agar powder until smooth. Place over medium-high heat, continuing to whisk gently until the mixture comes to a gentle boil. Once boiling, reduce the heat to low.
- Sweeten & Infuse: Add the sugar and vanilla extract, stirring occasionally as the mixture simmers for about 3 minutes—just until the sugar has fully dissolved and the flavors are infused.
- Prep the Moulds: Add a small dot of golden syrup to the bottom of each mould. This adds a hint of sweetness and a lovely glaze when unmoulded.
- Strain & Pour: Strain the warm coconut mixture into a jug or measuring cup to ensure a silky-smooth texture. Carefully pour into your prepared moulds.
- Chill to Set: Transfer the moulds to the fridge and let them chill for at least 4 hours, or until completely set and firm to the touch.
- Make the Toppings: Place the hazelnuts and raspberries in separate sandwich bags. Using a meat tenderizer, rolling pin, or anything heavy, crush the raspberries into a fine powder and the hazelnuts into coarse, chunky bits. Quickly toast the hazelnuts in a dry pan over medium heat until fragrant and golden.
- Time to Plate: Gently unmould the panna cottas onto serving plates. Dust the tops with the raspberry powder, and finish with a sprinkle of warm, toasted hazelnuts for crunch and flavor.
