For Easter, I wanted to make a light fresh dessert we could all have. I had read some time ago about panna cotta using coconut milk, so I had to try it as Izzie loves her homemade coconut milk yogurt. I garnished with a simple raspberry coulis with a teaspoon of honey but this won't be needed if your fruit is sweet enough.
Coconut Panna Cotta (serves 3)
Ingredients:
1 can of full fat Coconut milk (over 60% coconut minimum)
2 tsp of Agave Syrup or honey
1 tsp vanilla extract
1 tsp Agar Agar flakes
1 can of full fat Coconut milk (over 60% coconut minimum)
2 tsp of Agave Syrup or honey
1 tsp vanilla extract
1 tsp Agar Agar flakes
Preparation:
Melt the milk in the pan on a low heat. Add the syrup, vanilla extract and Agar Agar and keep stirring for around 5 minutes. Don't allow the mixture to boil. Turn off heat and sieve the mixture into a jug to get rid of any flakes that didn't melt completely.
Melt the milk in the pan on a low heat. Add the syrup, vanilla extract and Agar Agar and keep stirring for around 5 minutes. Don't allow the mixture to boil. Turn off heat and sieve the mixture into a jug to get rid of any flakes that didn't melt completely.
Pour the mixture into 3 ramekins lined with cling film (this allows you to remove the panna cotta without any risk of accidents. Leave in the fridge to set for at least 2 hours.
Serve with fresh fruit or coulis of your choice.
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