“The Sophisticated Jell-O”- Coconut and Vanilla Bean Panna Cotta (Vegan)
Last week at work we made some amazingly beautiful Panna Cotta desserts. I spent half of the time drooling over the wine glass filled dessert, yet I was unable to indulge. Why? Well, that’s because Panna Cotta is made with gelatin (which is not veggie friendly).
Since the dessert let down last week, I’ve had Panna Cotta on the brain. Thanks to my well-stocked cubbard and a little research, I was able to make some delish vegan and vegetarian Panna Cotta this evening.
What You Need:
1 Tbsp. Agar Powder
1 1/4 Cup Vanilla Almond Milk (you can sub this for coconut milk or soy milk)
1 Tbsp. Vanilla Bean Paste
1 Tsp. Coconut Extract
1/2 Banana (sliced)
1/4 Cup Sweetened Shredded Coconut (feel free to toast the coconut)
1/4 Cup Sugar (and more to taste)
1. Combine the sugar, agar powder and milk to a pot. Stir the mixture to combine. Then, bring the mixture to a simmer for about 5-8 minutes, or until the sugar and agar powder have dissolved. Remove the pot from the heat and add in the vanilla bean paste and coconut extract.
2. Pour the liquid into your serving dishes. Wine glasses, martini glasses and ramekins make for great presentation. Garnish with sliced banana, toasted coconut and a dash of cinnamon.
*This recipe was inspired by Enlightened Cooking. For her vegan panna cotta she added soy yogurt, which is an option for you as well.
1 year ago