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.