Low Sodium Vegan Toasted Almond Coconut Panna Cotta

Total time4 hr 20 min

Prep time10 min

Cook time10 min

Low Sodium Vegan Toasted Almond Coconut Panna Cotta

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Ingredients

4 servings

For the panna cotta

2 cans (13.5 oz each) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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3 tbsp maple syrup
1 tsp vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tsp agar-agar powder

For the topping

½ cup sliced almonds
1 tsp maple syrup
1 pinch fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Whisk the agar-agar powder into the coconut milk in a small saucepan until no lumps remain, then let it sit for 2 minutes to hydrate.
2
Set the saucepan over medium heat and bring the mixture to a gentle boil, whisking frequently, until the agar-agar is fully dissolved and the liquid is smooth, about 4–5 minutes. Whisk in the maple syrup, vanilla extract, and salt, then remove from heat.

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