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Coconut Milk Panna Cotta

Coconut Milk Panna Cotta

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Enjoy this vegan panna cotta that is so rich from smooth coconut milk. Adjust to the season and add some color to the dessert with your favorite topping.

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This is an Italian and vegan dessert that can satisfy everyone, but you are supposed to like coconut, of course!

Biancomangiare or pannacotta?

I was in doubt about the name of this dessert and, therefore, I tried to read up and found that the Biancomangiare (blanc-manger is its french name) is a Sicilian preparation from the Middle Ages, based on the use of almonds, that the classic recipe of Panna cotta does not include.

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My inspiration comes from Katy, author of the wonderful blog “Girovegando in cucina”, who used a recipe from the italian cookbook “La Cucina Etica Dolce“.

See Also
Murrays Cheese

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I served it with blueberries, but you can choose the topping ingredient you like the most and that is fitting for the season.

Daniela
Course Dessert
Cuisine Italian, Vegan

Ingredients
  

  • 400 gr 14.1 ounces canned coconut milk
  • 100 gr 3.5 ounces of soy milk
  • 2 gr 1 + 1/2 teaspoon agar agar
  • 80 gr 2.8 ounces sugar
  • blueberries or other topping

Instructions
 

  • Weigh the agar agar with precision and melt it in the vegetable milk at room temperature, stirring well, preferably with a whisk.
  • Add the coconut milk after having shaken the can, you have to mix the fat part with the liquid one, and then add also the sugar to the mixture.
  • Pour into a saucepan and place on the stove over medium-low flame.
  • Since the boil, wait for 3 minutes, stirring constantly, and then pour into the cups you have chosen for serving.
  • Let the cups cool to room temperature and then place them in the fridge for at least 2 hours.
  • Wait for the magic … trying not to open the fridge door too often!

 

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