Coconut Panna Cotta
A silky, dairy-free coconut dessert
Coconut Panna Cotta
22
Calories/serving: —Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —22 (4 oz) mason jars
Ingredients
- 3cans coconut cream
- 400g coconut sugar
- 4.5g agar agar powder
- 1pinch salt
- 1tsp vanilla extract
- pomegranate molasses or pure cane syrup, for lining the jars
Instructions
1Place a thin film of pomegranate molasses or pure cane syrup in the bottom of each mason jar.
2Blend the coconut cream, coconut sugar, agar agar powder, salt, and vanilla extract until completely smooth.
3Pour the mixture into a large pot and bring to a boil, boiling for 3 minutes while stirring.
4Pour the hot mixture into a jar or pitcher to make filling the mason jars easier.
5Fill each mason jar to the rim.
6Cover and refrigerate for at least 2 hours until fully set.
7If short on time: place the filled jars in a hotel pan filled with ice water, then place the whole hotel pan in the refrigerator to speed up setting.
8Unmold onto individual plates and sprinkle toasted coconut flakes over the panna cotta and the plate. Serve chilled.
Chef's Notes
Equipment
You'll need a blender, a large pot, and 22 (4 oz) mason jars.
Dialing in the Texture
You can adjust the amount of agar agar if you want it firmer or looser. We've found that 4.5 grams yields the perfect texture. We like to serve it with toasted coconut flakes.