This vegan alternative to the Italian classic is made with coconut milk,
carob, and agar agar instead of gelatin. Its light, fluffy, and creamy texture goes well with sweet
blueberries, creating a dessert that will leave you fully satisfied.
- In a pot, mix together the coconut milk, carob powder, two tablespoons of sugar, vanilla extract, salt, and agar agar.(2 minutes)
- Bring the mixture to a boil. When it boils, lower the heat and simmer it for 2-3 minutes. Take it off the stove, cover the pot with a lid, and set aside for 10 minutes.(10 minutes)
- While you wait, lightly grease four 4 oz ramekins with oil. Then pour the mixture into the ramekins and place in the freezer for an hour. Then place the ramekins in the fridge for another 2 hours.(3 hours)
- Before serving, make the blueberry topping by placing the blueberries, 1/4 cup water, one teaspoon of sugar (or more to taste), and lemon juice in a small saucepan over medium-high heat. Bring it a gentle boil, then lower the heat to low, and simmer the mixture. Mix together the cornstarch with 1 teaspoon of water and stir it into the blueberries. Cook until the sauce thickens and reduces by half.(10 minutes)
- When ready to serve, run a knife along the edges and loosen up the panna cotta. Dip the base of the ramekin in hot water for a few seconds, then flip the remakin, and gently release the panna cotta unto a plate.(2 minutes)
- Top each panna cotta with blueberry sauce. Enjoy right away!
If you don't have blueberries on hand, you can top your vegan panna cotta with raspberries, strawberries, and other berries.
Coconut milk
