Vegan Coconut Panna Cotta with Strawberry Sauce
This delicious panna cotta is super smooth and creamy but contains absolutely no dairy, making it perfect for those on a vegan diet or who are lactose intolerant.
If you don't have strawberries, you can use raspberries blackberries instead.
- For Panna Cotta
- 14 ounces Coconut cream (1 can 400 ml)
- 9 ounces Unsweetened thin Coconut milk
- ¼ teaspoon vanilla extract
- 3 tablespoons Maple syrup
- 1 teaspoon Agar-agar powder
- For Strawberry Sauce
- 1 ½ cups Strawberries (fresh or frozen)
- 1 tablespoon Maple syrup
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon White Chia seeds
- For Topping
- ¼ cup shredded Coconut
Pour the Coconut Milk and Coconut Cream into a medium pot Add the vanilla and maple syrup and heat on low. Bring to a simmer and stir until the syrup is fully dissolved.
Bring the liquid to a boil, then add the Agar Agar Powder. Whisk for 1 to 2 minutes and remove from the heat.
Pour into jars & place in the refrigerator to set for 1.5 hours.
While the panna cotta is chilling make the strawberry sauce. Place strawberries in a blender with maple syrup, lemon juice anc white chia seeds. Blend to a smooth sauce.
Remove chilled Panna Cotta from the refrigerator. Spoon strawberry sauce over the top and sprinkle with the shredded coconut.
Serve or keep chilled for up to 48 hours, covered. If not serving immediately, reserve the shredded coconut flakes and add when serving.