Grab two ingredients and create a versatile, simple dessert that can be flavored further with any toppings you choose.
Yield:3 servings 1x
Cuisine:Vegan, Gluten Free
1 can of full-fat coconut milk
2 tbsp agar agar flakes or 1 tsp agar agar powder (I happened to have the flakes)
3+ dried figs, sliced
3+ tsp honey
Stir the can of coconut milk and pour into a small saucepan with agar agar, stir briefly and let sit without heat for 10 minutes. Meanwhile, lightly grease 3 ramekins and set aside.
Turn the stove on to medium and bring to a small boil, after small bubbles have formed start stirring frequently and let simmer on medium-low for approx. 10 mins if using flakes, and approx. 5 mins if using powder.
Continue stirring and make sure especially with the flakes that the agar agar has completely dissolved. You can move the saucepan around a bit to make sure you don’t see any flakes at the bottom and then you’re ready.
Pour mixture into the lightly greased ramekins and let sit for a couple of minutes (if during this step you notice loose flakes, return it to the heat because it will not set if they didn’t dissolve).
Place ramekins in the fridge for approx. 1 1/2 to 2 hours to set.
Once panna cotta has now set, gather your plates and with a butter knife, lightly scrape along the inside rim to loosen it. Place a plate on top of the ramekin and flip over (you may need to thrust it a little here until it comes out).
Once panna cotta is plated, add the sliced dried figs and drizzle of honey on top and serve!