This Coconut Panna Cotta is a delicious Dairy-Free, Gluten-Free and Vegan dessert. Topped with a quick homemade strawbery sauce, this light dessert is the perfect way to finish any meal!
Pour the Coconut Milk and Coconut Cream in a small pot (shake the can of coconut cream well before opening). Add the Vanilla Paste and Agave Syrup and turn on low heat. Bring to a simmer and leave until the syrup is fully dissolved.
Bring the liquid to a boil, then add the Agar Agar Powder. Whisk for 1 to 2 minutes, then remove from the heat.
Directly pour into individual cups, jars or into silicone molds (1). Place in the fridge to set for 1 to 1,5 hours.
Strawberry Sauce
Place the Strawberries in a small pot with the Agave Syrup and Lemon Juice (2). Turn on low to medium heat and leave the strawberries to reduce for 10 minutes.
Remove from the stove and transfer to a bowl or container. Leave to cool down completely (3). Keep chunky as a compote or use an immersion blender to get a smooth sauce.
Serving the Panna Cotta
When ready to serve, pour the Strawberry Sauce over the Coconut Panna Cotta (4).
Optional: place a handful of coconut flakes on a baking sheet lined with baking paper. Toast under the broiler in your oven for 30 seconds to 2 minutes, depending on your oven (make sure to keep an eye on it because it will start to burn fairly quickly). Garnish the Strawberry Coconut Panna Cottas with the Toasted Coconut Flakes
Notes
The liquid will be very hot at this point so be careful when pouring it. Also make sure to use heat-proof recipients.
If using fresh, wash and core the strawberries first.
If not using it straight away, the strawberry compote should be kept in an air-tight or sealed container in the fridge
I recommend adding the strawberry compote just before serving.