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 or 1 can (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.
Baileys used to be my drink when I wanted something to warm me up during winter. Of course after I became vegan I simply forgot about it, until I found out that I could make this creamy,seductive drink at home with coconut milk.
This vegan Bailey’s recipe is actually better than the original thing. Vegan or not, you should give it a try!
- 1 can (400 ml) full-fat coconut milk or coconut cream
- ¾ cup whiskey
- ¾ cup raw brown sugar
- 1 serving espresso
- 1 tsp cocoa powder
- In a saucepan, add the coconut milk with the coffee, the cocoa powder and the sugar and bring to boil.
- Whisk for 1-2 minutes until the sugar and the cocoa are dissolved.
- Remove from the heat, add the whiskey and stir well. Leave for 1-2 hours aside to cool.
- Transfer into sterile bottles.
Note: You can keep it for up to two weeks at room temperature, as alcohol as well as sugar act as preservatives. However if you are about to keep it longer, you should keep it in the fridge.
The “standard” celebration of love proposes each year its own flavors. Certainly I think that all days are ideal to express our love through our cooking and not only … For such circumstances, I’ve imagined a dessert as follows: white cream, red sour-cherry syrup, rich texture, tantalizing taste.
And …oups! That’s the vegan version of the traditional Italian baked cream. Containing agar instead of gelatin and coconut milk instead of dairy, this is one of the easiest to make and most delicate, in the same time, vegan desserts one can offer to his loved ones.
- 2 cups (480 ml) coconut milk (whole fat) or homemade rich almond milk
- 2 tsp agar agar powder
- 2-3 tbsp coconut or raw cane sugar
Sour-cherries in syrup to serve
- In a medium size sauce pan add all the ingredients at room temperature: coconut milk, sugar, agar agar.
- Stir well with a whisk in order to dissolve agar powder, turn on the heat and let the mix boil. Stir during the whole process.
- When tiny bubbles will start forming, reduce the heat and keep cooking and stirring for 2 more minutes.
- Turn off the heat, divide the mixture into four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
- To serve the panna cotta, loosen by running a knife around the inside perimeter of the dish, then invert onto a plate, add sour-cherry syrup along with some sour-cherries and enjoy.