Ingredients
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For the Panna Cotta:
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1 can (14 oz) full-fat coconut milk
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1/4 cup maple syrup or agave nectar
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1 teaspoon vanilla extract
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1 teaspoon agar-agar powder (a vegan gelatin substitute)
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1/4 cup water
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For the Strawberry Sauce:
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1 1/2 cups fresh strawberries, hulled and halved
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2 tablespoons maple syrup or agave nectar
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1 teaspoon lemon juice
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1 Fresh strawberries and mint leaves for garnish (optional)
Directions
Enjoy a taste of Italy with this Vegan Italian Strawberry Panna Cotta, a creamy and fruity dessert that captures the essence of Italian cuisine.
You can use molds or ramekins for setting the panna cotta. To release them, briefly dip the bottom of the molds in hot water before unmolding onto plates.
Steps
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1
Done
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In a saucepan, combine the coconut milk, maple syrup (or agave nectar), and vanilla extract. Heat over medium-low heat, stirring occasionally until well combined. Do not boil. |
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2
Done
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In a separate small bowl, mix the agar-agar powder with 1/4 cup of water to create a smooth paste. |
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3
Done
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Pour the agar-agar paste into the coconut milk mixture and continue to heat, stirring constantly. Simmer for about 5-7 minutes until the agar-agar is fully dissolved, and the mixture has thickened slightly. |
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4
Done
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Remove the mixture from heat and let it cool for a few minutes. |
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5
Done
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Pour the coconut milk mixture into individual serving glasses or molds. Refrigerate for at least 3 hours or until set. |
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6
Done
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While the panna cotta sets, prepare the strawberry sauce. In a blender, combine the fresh strawberries, maple syrup (or agave nectar), and lemon juice. Blend until smooth. |
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7
Done
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Once the panna cotta is set, spoon the strawberry sauce over each serving. You can also garnish with fresh strawberry slices and mint leaves if desired. |
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