Low FODMAP Vegan Toasted Almond Coconut Panna Cotta
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Learn more →Ingredients
4 servings
For the panna cotta
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 2 tsp agar-agar powder
For the topping
- ½ cup sliced almonds
Ingredient noteA serving of up to about 2 1/2 tablespoons of almonds is low in FODMAPs. This recipe contains about 2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid almonds, please tap it and change its rating to Red.
- 1 tsp maple syrup
- 1 pinch fine salt
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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