Vegan Coconut Milk Panna Cotta

This vegan dessert is full of fresh flavor paired with the creamy texture of panna cotta. Yum!

Course Christmas, Dessert, desserts, Easter

Prep Time 20

Fridge Time 2

Total Time 2 20

Servings servings

Calories 2680

Author Abril Macías

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.