Treat yourself to a silky vegan panna cotta topped with tangy cranberry coulis. This winter dessert is a cool, refreshing break that still feels like comfort food in a bowl. Smooth, velvety panna cotta meets a bright cranberry burst—your new favorite winter dessert.
ÂSmooth and creamy every time
For a perfectly smooth panna cotta, be sure to whisk the agar agar powder thoroughly into the coconut milk mixture to prevent any clumps. A quick strain through a fine-mesh sieve before pouring into ramekins will ensure a silky finish.
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Ingredients
- 2 cups full-fat coconut milk
- 1/4 cup + 2 Tbsp maple syrup divided
- 1 tsp vanilla bean paste
- 1 tsp agar agar powder
- 1 cup fresh or frozen cranberries
- 1/4 cup water
- 1 tsp lemon juice
- Fresh mint leaves for garnish (optional)
Instructions
- In saucepan, heat coconut milk, 1/4 cup maple syrup, and vanilla bean paste over medium heat. Slowly whisk in agar-agar until completely dissolved, and then simmer for 5 minutes, stirring frequently. Pour mixture into 4 ramekins or small cups. Chill in refrigerator for at least 3 hours until set.
- To make coulis, in saucepan, combine cranberries, 2 Tbsp maple syrup, water, and lemon juice over medium heat. Cook until cranberries burst and mixture thickens, about 10 minutes. Blend cranberry mixture until smooth, then strain through sieve to remove seeds.
- Serve panna cotta with cranberry coulis drizzled overtop and fresh mint leaves for garnish.
