Description
This Vegan Panna Cotta is a creamy, dairy-free dessert made with coconut cream and soy milk, beautifully infused with vanilla and served with a fresh strawberry coulis. It’s a light, refreshing treat that’s perfect for those seeking a plant-based option without sacrificing flavor or texture.
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 1 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, combine 2 tablespoons of cornstarch and 1 teaspoon of agar-agar powder with 4 tablespoons of soy milk. Stir well and set aside. If using a vanilla pod, slice it lengthwise and scrape out the seeds.
- Heat Milk and Sugar: In a saucepan over medium heat, add the remaining soy milk and ¼ cup caster sugar. Stir continuously for a few minutes until the sugar dissolves completely.
- Add Coconut Cream and Vanilla: Stir in 7 oz coconut cream, 1 tablespoon vanilla bean paste (or the scraped vanilla seeds and pod), and a pinch of sea salt. Continue heating the mixture until it begins to simmer gently.
- Thicken the Mixture: Gradually add the cornstarch and agar mixture to the saucepan while whisking continuously. Simmer for 3-4 minutes, maintaining constant whisking to prevent burning, until the mixture thickens to a runny custard consistency.
- Strain and Mold: Pass the thickened mixture through a sieve to remove any lumps. Divide the smooth mixture between 4 silicone molds or serving jars. Let cool at room temperature for about 15 minutes before transferring to the refrigerator to set for 2 hours.
- Prepare Strawberry Coulis: While the panna cotta sets, combine 8.8 oz hulled strawberries, 2 tablespoons caster sugar, 1 tablespoon lime juice, 1 tablespoon cornstarch, and 3 tablespoons water in a blender or use an immersion blender to purée until smooth.
- Cook the Coulis: Pour the blended strawberry mixture into a saucepan and cook over medium heat for 4-5 minutes, stirring constantly with a whisk or spatula to prevent burning. Once thickened, remove from heat and allow to cool to room temperature for 30 minutes.
- Unmold and Serve: Gently release the set panna cotta from the silicone molds by pressing the edges. Serve each panna cotta with a drizzle of fresh strawberry coulis on top.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Notes
- Use full-fat coconut cream or canned coconut milk for the creamiest texture.
- If using a vanilla pod, remove the pod after simmering to avoid bitterness.
- Constant whisking during cooking prevents lumps and burning.
- The agar-agar powder is essential for setting; do not substitute with agar flakes.
- The strawberry coulis can be made ahead and refrigerated.
- For a different fruit topping, feel free to substitute strawberries with raspberries or blueberries.
