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White Chocolate Coconut Cream Panna Cotta
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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White Chocolate Coconut Cream Pannacotta1

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White Chocolate Coconut Cream Panna Cotta [Vegan]

The best thing about a fancy recipe? Proving to skeptics that it is possible to make something delicate without eggs or dairy. And out of only six ingredients. In hardly a quarter of an hour. *insert smug face*

Ingredients You Need for White Chocolate Coconut Cream Panna Cotta [Vegan]

500ml (2 cups) thick coconut cream
2 tsp vanilla extract
1 tbsp agar agar flakes 100g (4-ish oz.)
white chocolate buttons
1 peach, stoned and sliced in half-moons
1 tbsp agave syrup

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How to Prepare White Chocolate Coconut Cream Panna Cotta [Vegan]

Place the coconut cream, vanilla, agar agar and white chocolate buttons in a saucepan.
Bring almost to the boil (this will take about 7-8 minutes), then remove from heat.
Keep stirring throughout to prevent the cream from burning to the bottom of the pan or boiling over.
Reduce heat if it looks like the cream is going to boil over. Pour the cream into 4 little ramequins or cups. Set aside to cool, then refrigerate for at least 3 hours.
In a small saucepan, simmer the syrup and peach slices for 5 minutes until the fruit is tender and has soaked up some of the syrup.
Carefully turn over the panacotta cups onto saucers. You may need to let them come to room temperature or wriggle them loose with the tip of a knife. Take your time to do this. Or just eat straight from the cup.
Pour over the peach syrup and serve immediately.