– Hey guys, I’m Nicki Sizemore. Welcome to my kitchen, welcome back to my channel. Today we’re making a super light and healthy but luscious dessert, and guess what, it just happens to be vegan. We’re making a vegan panna cotta.
This panna cotta is so easy to make, and it uses coconut milk as the base. We’re going to flavor the coconut milk with some lime zest. So we’re making a lime coconut panna cotta. We are going to take it over the top and literally top the panna cotta with roasted berries.
These quick roasted berries are an awesome sauce not only for the panna cotta, but also on waffles, or pancakes, or yogurt, or ice cream. I can’t wait to show you this vegan panna cotta recipe, so let’s head to the kitchen.
Oh, I forgot to mention this is one of my girls’ favorite desserts, speaking of which, don’t forget to hit that subscribe button below so you don’t miss out on any of my family friendly delicious and naturally gluten free recipes.
Let’s get started on the panna cotta. First, I’m going to spritz six eight ounce ramekins with some cooking spray, or you can rub them with a little bit of vegetable oil. This is going to help the panna cotta to come out.
Now for the base, I have one can of whole fat coconut milk and one can of light or low-fat coconut milk. This is really important because the whole fat coconut milk is going to give us richness and a luscious mouth feel, while the light coconut milk is going to literally lighten things up so that the panna cotta aren’t too heavy or too dense.
So just scrape both cans into the small sauce pan, and add a third of a cup of sugar to sweeten. I’m using a natural cane sugar, but you can use a white sugar. Now we need to flavor up this coconut milk, and I love lime with coconut, so I’m just adding the zest from one lime.
I like to zest my citrus fruits upside down so that I can see what I’m collecting, and then just scrape that into the coconut milk. And now for the secret ingredient, we are adding agar powder. Agar powder is going to act a lot like gelatin, but it is derived from red algae, not from animals, making these panna cotta vegan.
By the way, this is really easy to find in specialty food stores or online. I will include a link below. A pinch of salt just to balance out all the flavors, and that is the mixture. I’m going to whisk this together to start to dissolve that agar powder and the sugar.
And then put the heat on to medium. Now keep whisking until the mixture is completely smooth. Once everything is dissolved, you can switch to a rubber spatula and you just want to cook this over medium heat and bring it to a simmer, stirring occasionally until it thickens slightly and lightly coats the back of a spatula.
It will need to simmer for about five to six minutes. Once its ready, you should be able to run your finger across the spatula, and it should leave a line. I like to transfer this to a large measuring cup with a spout.
This is just going to make it easier for me to pour it into the ramekins. Now we’re just going to pour the mixture into each cup. I start by adding a little bit to each, and then I go back and even things out.
And by the way, if you don’t have ramekins, you can absolutely use other similarly shaped containers like tea cups, or little bowls. The last step is just to let these cool. So pop them in the fridge and they’ll take about an hour to set up.
This is the perfect time to make some roasted berries. So I have a mix of blackberries, raspberries, and blueberries, I’m adding a tablespoon of sugar, and then a tablespoon of fresh lime juice. I’m using that same lime that I zested before.
Just mix this all together, transfer it to a 13 by nine inch baking dish, spread the fruit out into a single layer, and then pop it under the broiler. Broil the fruit for about five to six minutes, keeping your eye on it just until the blueberries have started to pop and the fruit is really soft when pressed.
It should hold its shape, but it will continue to release its juices as it cools. Scrape the fruit into a bowl and our roasted berry sauce is done. It’s been an hour, so let’s check on those panna cotta.
They should spring back when pressed lightly. These are good to go, so now for my favorite part. It is time to serve. Just run a sharp knife along the edge of each panna cotta, place a plate on top, invert the ramekin, and then shake firmly until the panna cotta releases from the ramekin and slides down onto the plate.
I love that you can see the lime zest in these. You immediately know what you’re going to get. By the way, you could use fresh vanilla bean instead, just a thought. Now we’re going to spoon those cooled roasted berries right over top.
I also like to drizzle on some of those beautiful juices from the berries. This is such an elegant but light dessert. It is perfect for dinner parties, but it’s also easy enough that you can whip it up on any old Tuesday.
You want to be sure that you serve these panna cotta with a spoon, ’cause they are super creamy and delicate. Thank you guys so much for tuning in. I’ve included a link below to the full recipe for this vegan panna cotta, and you can find a ton of other recipes on my website at FromScratchFast.
com. Don’t forget to subscribe below, and I will see you next time.