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! You’ll only need 5 ingredients!
I loved Panna Cotta before I went vegan. So of course, I had to veganize it. And this Coconut Panna Cotta is the perfect plant-based alternative to the otherwise dairy-loaded dessert.
Ingredients
Instructions
I loved Panna Cotta before I went vegan. So of course, I had to veganize it. And this Coconut Panna Cotta is the perfect plant-based alternative to the otherwise dairy-loaded dessert.
Ingredients
- 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
Instructions
- 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.
- Read more please visit : www.elephantasticvegan.com
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