For the panna cotta:
400ml regular (i.e. NOT light) canned coconut milk
400ml coconut cream
100g sugar
1 1/4 to 1 1/2 tsp of agar agar powder
4 tbsp cold water
1 fresh vanilla pod
For the raspberry compote:
250g fresh raspberries, washed
Juice of half a small lemon
1 tbsp water
1/2 tbsp sugar
You need to try this vegan coconut panna cotta! It’s a luscious vegan twist on the classic Italian dessert that guests will love.
Velvety smooth with rich flavours, this dairy-free dessert is sure to leave you wanting seconds!
Makes 5 teacup-sized panna cottas
Preparation time: 10-15 minutes
Cooling and setting time: 4 hours +
First, make the panna cottas. You need to do this way in advance of serving them, at least four hours prior. The panna cottas will keep well overnight, so you can always prepare them the night before you need them, if necessary.
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