Vegan panna cotta is one of the easiest and most delicious desserts one can prepare at home. Its secrets are not much, nor does it require any particular technique to be made. The only prerequisites are a dense, rich, plant-based milk such as coconut milk and a plant-based “gelatine” such as agar agar (a natural polysaccharide made from a species of seaweeds). During springtime, when the strawberries are abundant and delicious, I like to add a few into my recipe so that our panna cotta gets the aroma and the slightly sour taste of fresh strawberries. Garnished with a light strawberry sauce (recipe below) or a drizzle of vegan chocolate syrup, this vegan strawberry panna cotta is one of our favorite desserts during May!
for the strawberry panna cotta
- 2 cups (480 ml) full-fat coconut milk or homemade coconut milk
- 250g fresh strawberries (you can also use frozen)
- 4 tbsp sugar or other sweetener of choice (you can also use coconut sugar or raw cane sugar although they may change the color of the panna cotta a little bit)
- 2 tsp. (level) agar agar powder
for the strawberry sauce
- 250g fresh strawberries (or frozen)
- 3 tbsp sugar or other the sweetener of your choice
1. For the panna cotta: Blend the strawberries in the blender and push the pulp through a fine sieve to remove the seeds. Measure the pulp to make sure it is one cup.
2. In a saucepan add the pulp of strawberries, sugar, coconut milk and agar agar. Stir until the agar agar is completely dissolved, turn on the heat and once it comes to boil lower and simmer for five minutes stirring.
3. Distribute the mixture among 4-5 ramekins and let cool. After completely cooled put it in the refrigerator for at least two hours before serving.
4. For the strawberry sauce: Blend the strawberries in the blender and push the pulp through a fine sieve. Put the pulp together with the sugar in a pan and simmer for five minutes. Transfer to a glass jar and let cool.
5. To serve: You can serve panna cotta directly in the ramekins, garnished with a spoonful of strawberry sauce or you can unmold it and put it on a layer of strawberry sauce, in a plate. Garnish with fresh strawberries.