Coconut Panna Cotta with a Blueberry Topping
Recipe for a vegan Coconut Panna Cotta made out of coconut milk! Topped with a wonderful Blueberry Topping. So rich and creamy!
Servings 4 servings
- 12 oz full-fat coconut milk
- 3/4 teaspoon agar powder
- 1/4 cup white sugar (make sure it's vegan)
- 1/2 cup frozen blueberries
- 1 tablespoon maple syrup
In a pot, heat the coconut milk, the agar powder, and the white sugar.
Bring it a boil, then reduce the heat. Let it simmer for about 2-3 minutes after that.
Pour it into your dishes and let it cool off before placing it in the fridge for at least 4 hours. (You could also make this the day before and leave it in the fridge overnight - This is what I did)
To make the blueberry topping, heat the blueberries in a small pot and add in the maple syrup. Let it cook for about 5 minutes until soft and saucy.
Top the Coconut Panna Cotta with the Blueberry topping before serving and enjoy!
Calories: 240kcal | Carbohydrates: 20g | Protein: 1g | Fat: 18g | Saturated Fat: 16g | Sodium: 11mg | Potassium: 212mg | Sugar: 17g | Vitamin C: 2.6mg | Calcium: 21mg | Iron: 2.9mg