Vegan Coconut Vanilla Panna Cotta with Balsamic Strawberries

Panna Cotta recipes have been all over the internet lately, and for good reason! They are simply elegant, impressive and delicious little desserts!

Traditional panna cotta is made with milk and gelatin, but it can easily be made vegan with a few modifications.

I’ve been loving using agar powder, which is an excellent vegan alternative to gelatin. It is derived from marine red algae so is great to use in all of our non-dairy recipes that call for gelatin like puddings, bruleés and jellies!

I created this recipe as a submission for a recipe contest hosted by Balsamic Vinegar of Modena. I just love the quality of their vinegar and it lends itself beautiful to so many different uses. Check out my two previous submissions – Watermelon Salad with Vegan Feta and Crispy Smashed Za’atar Potatoes.

It is incredibly creamy and has a nice contrast of flavors with the sweet panna cotta strawberries and tart balsamic vinegar. I would recommend using canned coconut cream or all full fat coconut milk – instead of the separated coconut cream from a can of coconut milk. The reason is that some times the fat content in the separated coconut cream is too high, producing a much stiffer panna cotta.

Vegan Coconut Vanilla Panna Cotta with Balsamic Strawberries

admin Panna Cotta recipes have been all over the internet lately, and for good reason! They are simply elegant, impressive and delicious little desserts! Traditional panna cotta is made with milk… Desserts dessert, pudding, panna cotta, easy desserts European Print This

Serves: 4-5

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup coconut milk

1 cup coconut cream (I recommend getting canned coconut cream)

4 Tbsp sugar

1 tsp vanilla extract or beans from a 2” piece of vanilla

1 tsp agar powder

1 cup sliced strawberries

1 Tbsp sugar

3 tsp Balsamic Vinegar of Modena

Instructions

1. Put agar powder into a small dish with just enough water to create a smooth, slightly watery paste. Stir well and let sit.
2. Meanwhile, add the coconut milk, coconut cream, sugar and vanilla to a pot over medium-high heat and continuously stir. Once it starts to get slightly warm, add in agar mixture and continue stirring often. Allow mixture to reach a low boil and then simmer on medium heat for 2-3 minutes, still stirring and then remove from heat.
3. Pour mixture through a fine mesh sieve into custard molds or small serving cups/ramekins. Allow to cool at room temperature for 10-15 minutes.
4. Transfer to the fridge for 3 hours or overnight.
5. 30 minute before serving, combine strawberries, balsamic and sugar.
6. Remove panna cotta from fridge 10 minutes before serving. When ready to serve, remove from molds onto serving plates or keep them in the cups. Spoon some balsamic strawberries over them and drizzle extra juice from mixture.