Coconut & Mulberry Vegan Panna Cotta
This fresh-flavoured dessert impresses guests & makes vegan cooking easy.
Prep Time 35 minutes mins
Cook Time 15 minutes mins
Servings 4
Calories 267 kcal
1 food processor
1 small saucepan
1 mixing bowl
- 250 grams coconut
- 2 cups coconut water
- 1/2 tsp agar agar powder
- 250 grams fresh mulberries or other berries of your choice
- 1 tbsp lemon juice
- edible flowers optional garnish
Blend coconut & 1 cup of coconut water in the food processor until they form a puree. Decant into a mixing bowl.
Combine 1 cup of coconut water & the agar agar in a small saucepan.
Bring to a simmer, stirring, over low-to-medium heat. Simmer for 5 minutes, stirring continually. Do not boil.
Add the agar agar mixture to the coconut puree and mix thoroughly.
Pour 2/3 of the coconut puree evenly into four 1-cup serving dishes.
Refrigerate for 10 minutes or until partly set.
Reserve a few mulberries to use as a garnish.
Remove stems from mulberries.
Blend mulberries in the food processor with the remaining coconut puree and the lemon juice. Blend until as smooth as possible.
Carefully pour over set coconut mixture, then refrigerate for 4 hours or until fully set.
Served topped with reserved mulberries & edible flowers, if you like.
If you're not vegan, gelatine powder can be substituted for agar agar powder.
You can use any sort of berries in this recipe.
Any type of coconut flesh will work in this recipe- just remember that the softer the coconut, the better it will blend. Calories: 267kcalCarbohydrates: 19gProtein: 4gFat: 21gSaturated Fat: 19gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 140mgPotassium: 622mgFiber: 8gSugar: 10gVitamin A: 8IUVitamin C: 43mgCalcium: 48mgIron: 2mg
Keyword Dessert, dinner party, easy, fruit, vegan