Strawberry Panna Cotta
Capture the decadence of the traditional Italian dessert with plant-based ingredients with this vegan panna cotta with strawberry coulis recipe. It’s simple to make, dairy-free and doesn’t use gelatin.
Ingredients
Panna Cotta Ingredients
- 1 can full-fat coconut milk
- 1 tablespoon cornstarch
- 1 teaspoon agar agar
- ¼ cup sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 pinch salt
Strawberry Coulis Ingredients
- 8 oz strawberries fresh or frozen
- a little bit of dragonfruit for color optional
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
Panna Cotta
- To a small bowl, add the cornstarch and agar agar and whisk them together with 2 tablespoon of coconut milk until you break up any clumps.
- In a pan over medium heat, add the remaining can of coconut milk. Then add the sugar, vanilla, a pinch of salt, and cornstarch/ agar agar slurry. Whisk well.
- Cook over medium heat until the mixture starts to bubble (5-7 minutes).
- Divide the panna cotta into small dishes and refrigerate for 3-4 hours, or overnight.
- When you are ready to enjoy, run a knife gently along the edges of the panna cotta bowls to loosen the panna cotta. Place a plate on top of the bowl, flip over, and allow the panna cotta to slide out on its own gently.
Strawberry Coulis
- To make the strawberry coulis, add the strawberries to a pan over medium heat and add the sugar and lemon juice. Cook for 7-10 minutes until the strawberries have released their juices.
- Use an immersion blender to blend the strawberry coulis until smooth. Then add the cornstarch and whisk it up to break up any clumps. Cook for another 1-2 minutes to allow the mixture to thicken.
- Allow the coulis to cool, then top the panna cotta with the strawberry coulis, add extra berries, and dig in!
Notes
- Shake the can of full-fat coconut milk to recombine it before using it in your panna cotta otherwise, it won't have the right creamy texture.
- Avoid Clumps in your cornstarch and agar agar slurry by whisking them into room-temperature coconut milk. If the milk is hot the thickeners will start to clump before you can whisk them.
- Strain the panna cotta through a fine mesh strainer before pouring it into the ramekins to catch any small clumps and give it a silkier texture.
Nutrition
Calories: 328kcalCarbohydrates: 37gProtein: 2gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 23mgPotassium: 302mgFiber: 1gSugar: 30gVitamin A: 7IUVitamin C: 36mgCalcium: 27mgIron: 3mg
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