- Light & Sweet
- Desserts
- Vegan
- Prep 15 min
- Cook 10 min
- Serves 4
Everything you like about panna cotta, without dairy or gelatine. The tart passion fruit cuts through the coconut beautifully.
Ingredients
For the panna cotta
- 400 ml full-fat coconut milk (1 can)
- 200 ml oat milk
- 60 g caster sugar
- 1 tsp agar powder
- 1 tsp vanilla extract
For the topping
- 4 ripe passion fruits
- 1 tbsp maple syrup
Method
- Whisk the coconut milk, oat milk, sugar and agar powder in a saucepan while it is still cold.
- Bring to a gentle simmer, stirring, and simmer for 2 minutes so the agar activates. Take off the heat and stir in the vanilla.
- Pour into four lightly oiled ramekins or glasses. Cool, then chill for at least 3 hours.
- Turn out by dipping the moulds briefly in hot water, or serve in the glasses.
- Mix the passion fruit pulp with the maple syrup and spoon over the top.
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