Dairy free panna cotta - with vegan option
This incredible #pannacotta is tropical on a plate. When my friend told me about her dairy intolerance, she asked if I could come up with a recipe for an alternative pudding and here it is. I served with caramelised bananas in brown soft muscovado sugar and toasted coconut and almonds.
Dairy free panna cotta - with vegan option
This incredible #pannacotta is tropical on a plate. When my friend told me about her dairy intolerance, she asked if I could come up with a recipe for an alternative pudding and here it is. I served with caramelised bananas in brown soft muscovado sugar and toasted coconut and almonds.
Open in Cookpad AppSteps
- 1
Soften the gelatine in cold water. Place the coconut milk, sugar and vanilla in a saucepan and bring to simmer. Once this has reached the simmer take off the heat and add the gelatine, fully squeezed.
- 2
When the gelatine is completely dissolved, pour in a ramekin oiled with vegetable or coconut oil, to set for 4 hours or better overnight. If you want to use agar agar, remember that it sets quicker than gelatine and don’t confuse the flakes with the powdered agar agar. I liked this wobble, but you may want a more set consistency.
Cooksnaps
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