I first made this recipe a little over a year ago… because I wanted to impress a guy.
I was crazy about this guy and wanted the dessert to be absolutely perfect. Each trial was coming out *so close* but not yet there. Simultaneously working on perfecting the coconut panna cotta and attempting to keep the kitchen clean (normally with my experiments, the kitchen turns into a giant mess), I was growing more and more nervous by the second.
What if I didn’t get it right by the time he arrived?
And then I ran out of coconut milk… At 5 PM I was running off to Whole Foods to buy coconut milk—no makeup and dishes still piled high in the sink.
Thankfully, the eleventh hour vegan panna cotta was a fantastic success—perfectly soft and custard-like.
And I had a full two minutes to spare!
Vegan Vanilla Coconut Panna Cotta
(makes 6-8)
- 1 cup milk of choice
- 1 13.5-oz can full-fat coconut milk
- 1 tbsp agar flakes (look at Whole Foods or an Asian market)
- 1/2 cup plus 2 tbsp granulated sugar or xylitol
- 1/8 tsp salt
- 1 tsp vanilla bean paste (can sub 1/2 tsp pure vanilla extract)
Lightly grease 6-8 small dishes or ramekins, then set aside. In a small saucepan, combine all ingredients except the vanilla. Stir, then let sit 10 minutes before heating. Slowly bring to a boil. Once it starts to boil, lower to a simmer and cook until the agar dissolves (about 5-8 minutes). Turn off the heat and stir in the vanilla. Pour the mixture into the prepared dishes, then chill uncovered in the refrigerator until set (about 3-4 hours). Once set, you can either run a knife around the sides and slide the vegan panna cotta out OR you can cover and leave in the dishes until the next day. Note: If you wish to sub carton coconutmilk or another milk for the full-fat canned coconut milk, please feel free to experiment, but at your own risk.
View Coconut Panna Cotta Nutrition Facts
LINK OF THE DAY:
P.S. More than a year later, I’m still crazy about the guy.
” More than a year later, I’m still crazy about the guy.” <- That's the sweetest part of the post. Okay, and the panna cotta sounds great, too. I've been meaning to try coconut panna cotta for-ev-er but somehow never got around to making it so far.
Looks delicious, cant wait til I get the money for more food to go and try this myself. I love to expirment with recipes when I have the chance, making gluten, corn, soy, dairy, and peanut free recipes out of those that are not so I can eat them is interesting to say the least. My issue is always funding only ever really get to try anything if someone sponsors me for it -_- . But cooking something for someone else and having it turn out perfect is always so much fun, the delight on their face when you make something for them special and it turns out perfect. That feeling that you have just made that persons day is just so rewarding in of it self.
Katie, I just LOVE you! This dessert sounds fabulous and also loved the personal story about the guy. He is incredibly lucky to have you, as I’m sure he’s probably figured out by this point, if it’s been over a year already! Sending hugs, thanks for making my life better with your recipes and your authenticity and your shining light!!
How sweet! I’d totes add some chocolate too!
Awww, everything about this post is so sweet! That panna cotta looks delicious! Are those pomegranates on top?
Yes!
What are the red berries on the panna cotta?
Pomegranates!
Yaaaaaaaay! Panna Cotta has been on my list to experiment with forever but it’s been too intimidating to me to try earlier. Cannot WAIT to try your recipe!
I love how you wove the story about the guy into the post – so sweet! I’ve never had panna cotta, but I’d be totally up for trying this! Thanks for the recipe 🙂
Yes! I’ve made a million versions of panna cotta, traditional and healthified, but somehow I never thought of using coconut milk as the creamier portion. I’ve tried it with all fat free milk, still okay but definitely not the same. I love panna cotta with some form of balsamic vinegar and berries – either a balsamic reduction or just equal parts balsamic vinegar and brown (or coconut) sugar. Blackberries are my favorite with this. I’ll have to try this with the coconut milk.
Awww that’s so sweet. 🙂 I’m so glad it turned out perfect for you. It looks so beautiful I’ll have to try it sometime.