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 Notes:
01 -
Enhance flavor by infusing the coconut milk with a split vanilla bean or a pinch of ground cardamom while heating.