Red Meat Allergy Friendly Vegan Toasted Almond Coconut Panna Cotta
Total time4 hr 20 min
Prep time10 min
Cook time10 min
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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
- 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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