Description
This Vegan Panna Cotta is a creamy, dairy-free dessert made with coconut cream, soy milk, and a touch of vanilla, thickened with cornstarch and agar-agar powder for the perfect set. Topped with a fresh, tangy strawberry coulis, this delightful recipe sets in the fridge and offers a smooth, luscious finish that’s both refreshing and satisfying.
Ingredients
Scale
Vanilla Panna Cotta
- 2 tablespoons cornstarch (cornflour)
- 1 teaspoon agar-agar powder (not agar flakes)
- 1 cup soy milk
- ¼ cup caster sugar
- 7 oz coconut cream (or canned full-fat coconut milk)
- 1 tablespoon vanilla bean paste (or vanilla pod)
- pinch sea salt
Strawberry Coulis
- 8.8 oz strawberries (hulled and roughly chopped)
- 2 tablespoons caster sugar
- 1 tablespoon lime juice
- 1 tablespoon cornstarch (cornflour)
- 3 tablespoons water
Instructions
- Prepare Cornstarch and Agar Mixture: In a small bowl, add the cornstarch and agar-agar powder along with 4 tablespoons of soy milk. Stir well until smooth and set aside. If using a whole vanilla pod, slice it lengthwise and scrape out the seeds.
- Heat Base Mixture: Pour the remaining soy milk and caster sugar into a saucepan and heat over medium flame, stirring for a couple of minutes until sugar fully dissolves. Add coconut cream, vanilla bean paste or seeds from the vanilla pod, and a pinch of sea salt. Continue heating until the mixture begins to simmer gently.
- Incorporate Thickening Mixture: Pour the cornstarch and agar paste into the simmering saucepan and simmer gently for 3–4 minutes while whisking constantly to prevent burning. The mixture will thicken to a custard-like, runny consistency.
- Strain and Mold: Pass the panna cotta mixture through a fine sieve to remove any lumps. Distribute evenly into 4 silicone molds or serving jars. Let cool to room temperature for about 15 minutes before transferring to the fridge to set for 2 hours.
- Make Strawberry Coulis: Combine the strawberries, caster sugar, cornstarch, water, and lime juice in a blender or use an immersion blender to puree until smooth.
- Cook the Coulis: Pour the blended mixture into a saucepan and cook over medium heat for 4–5 minutes, stirring frequently with a whisk or rubber spatula to prevent sticking and burning. Once thickened, remove from heat and let cool to room temperature for about 30 minutes.
- Unmold and Serve: When the panna cotta has set, gently push the edges of the silicone molds to pop them out. Serve each panna cotta portion with strawberry coulis drizzled on top.
- Storage: Store any leftover panna cotta in an airtight container in the fridge for up to 4–5 days.
Notes
- You can substitute coconut cream with canned full-fat coconut milk if preferred, but coconut cream tends to give a richer texture.
- If using a vanilla pod instead of paste, remember to remove the pod after heating the mixture.
- Be careful to whisk constantly when thickening both panna cotta and coulis to avoid lumps or burning on the bottom of the pan.
- Vegan and dairy-free, this dessert is perfect for those following vegan, lactose-intolerant, or plant-based diets.
