Coconut Milk Pomegranate Panna Cotta (Printable Version)
Silky coconut milk pairs with bright pomegranate for a festive and dairy-free Italian panna cotta.
# The Ingredients You'll Need:
→ Base
01 - 1 can (13.5 oz) coconut milk
02 - 2 tablespoons maple syrup
03 - 1 teaspoon agar-agar powder
→ Topping
04 - 1/4 cup pomegranate seeds
# Step-by-Step Instructions:
01 - Pour the coconut milk and maple syrup into a saucepan and heat gently over medium heat until just warm, stirring to blend.
02 - Whisk in the agar-agar powder thoroughly, ensuring it dissolves completely. Bring the mixture to a gentle simmer.
03 - Continue simmering the mixture while whisking constantly for 2 minutes to fully activate the thickening agent.
04 - Evenly distribute the coconut mixture into four ramekins. Allow to cool briefly at room temperature, then refrigerate for at least 2 hours until set.
05 - Before serving, garnish each panna cotta with fresh pomegranate seeds.
# Additional Tips::
01 -
- Uses only four basic ingredients you probably have on hand
- Dairy-free gluten-free and completely plant-based
- Ready in just over two hours with only about ten minutes of hands-on work
- Light but satisfying and perfect for entertaining
02 -
- Works for anyone avoiding dairy eggs and gluten
- Agar-agar can be tricky if not simmered long enough so time this step
- Easy to swap flavors by adding vanilla orange zest or cardamom
03 -
- Chill the empty ramekins before pouring in the hot mixture for super quick set
- Agar-agar needs at least two minutes of gentle simmering to gel properly so do not shortcut
- If the panna cotta does not release easily from the ramekin dip the bottom in warm water for about ten seconds then run a thin knife around the edge