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.
Ingredients
- 1 9/13 cups canned coconut milk
- 1 tsp vanilla extract
- 13 8/15 tbsp maple syrup
- 3/7 cups water
- 3/13 oz vege-gel (vegetarian gelling powder)
- 2 limes grated zest
- 1 lime juice
- 2 passionfruit pulp
- 1 tbsp desiccated/dried shredded coconut toasted
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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