Vegan Coconut Milk Panna Cotta
We know vegan desserts can have a reputation for being less than stellar. But, after perfecting dishes like our Vegan Chocolate Silk Pie, Apple Pear Galette, and Dairy-Free Pumpkin Cheesecake, we have changed our tune to appreciate the goodness of plant-based desserts. Our latest creation is a creamy vegan coconut milk panna cotta. It features a special flavor combination that elevates a dessert that is already delicious on its own.
Between the coconut milk, blueberries, and thyme, you are in for a tasty and interesting ride. If you want to use another fruit or berry, you can! Just stick to the same general measurements. Other fruits that go well with thyme are strawberries, cherries, and peaches, so definitely feel free to give those a try.
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Coconut Milk Panna Cotta Recipe Tips:
- For those who enjoy an extra soft panna cotta: use a little less than one teaspoon of agar agar. One whole teaspoon creates an equally delicious, slightly firmer, dessert.
- Agar Agar is a vegan gelatin substitute that is made without any animal sources. Get yours on Amazon here.
- If you don’t have ramekins, you can easily make this panna cotta in a muffin tin. You’ll just have smaller portions.
Vegan Coconut Milk Panna Cotta
Ingredients
Panna Cotta
- 13.5 oz can full fat coconut milk
- 2 tbsp + 1 tsp sugar
- 8 sprigs fresh thyme
- 1 tsp vanilla extract
- 1 tsp agar agar
- 1/4 tsp salt
Blueberry Sauce
- 1 cup blueberries
- 1/4 cup maple syrup
- 2 1/2 tbsp sugar
- 8 sprigs fresh thyme
Equipment
- Medium sized pot
- Ramekins
Instructions
- In a medium sized pot, add the coconut milk, 2 tablespoons + 1 teaspoon sugar, thyme springs, vanilla extract, agar agar, and salt. Mix until combined and start cooking over medium low heat.
- Once the panna cotta mix boils, turn the temperature to low and simmer for 2 minutes. Then, take off the stove and cover. Allow to rest for 10 minutes.
- Remove the thyme sprigs. If you want extra thyme flavor, leave the small leaves in. Blend the mix.
- Spray or brush with a neutral oil 4 4oz ramekins. Divide the panna cotta evenly in the 4 ramekins.
- Place in the freezer for 1 hour and then transfer to the fridge for 1 ½ hours, or until consumption. The panna cotta will be ready when they have gelified, and the center is no longer liquid.
- Meanwhile, in a small pot over medium heat, cook blueberries, maple syrup, 2 ½ tablespoons sugar and 8 thyme sprigs.
- Once the mix begins to boil, turn heat to low and cook for another 5 minutes or until the liquids have been reduced by half. Take off the stove and remove the sprigs.
- To serve the panna cotta, dip the base of the ramekins in hot water for a few seconds. With the help of a butter knife, separate the edges of the panna cotta from the ramekin, and finally turn the mold over a plate. Top with blueberry thyme sauce.
Recipe and photos by Abril Macías.
