Coconut Panna Cotta
15m prep 10m cook 4h ready
A vegan panna cotta made with creamy coconut milk, sweetened with maple syrup, and topped with passionfruit and toasted coconut. It's light, fresh, and not overly sweet.
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 116 mg
- Iron: 3.98 mg
- Magnesium: 90.4 mg
- Phosphorus: 195 mg
- Potassium: 879 mg
- Zinc: 1.86 mg
Let's Cook
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Step 1.
In a saucepan, combine 400ml canned coconut milk, 1 tsp vanilla extract, 200ml maple syrup, and 100ml water. Stir to combine. Sprinkle over the 6.5g vege-gel and mix until dissolved. Add the grated zest of 2 limes and juice of 1 lime, and stir again.
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Step 2.
Set the pan over low heat and gently bring to a boil, stirring occasionally. Once it reaches a boil, remove the pan from the heat immediately.
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Step 3.
Divide the mixture equally among 4 small heatproof bowls or glasses. Place them in the refrigerator and let set for at least 4–6 hours, or ideally overnight, until firm but still soft.
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Step 4.
Just before serving, remove the panna cottas from the fridge. Top each with the pulp of 2 passionfruit and sprinkle with 1 tbsp toasted desiccated coconut. Serve immediately.
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