VEGAN PANNA COTTA

This creamy Italian dessert is the perfect refreshing dessert for summer! Add your favorite berries or preserves to this coconutty twist.

Ingredients

2 tbsp Cornstarch

1 tsp Agar-agar powder

1 cup Soy milk (or vegan milk of your choice)

1/8-1/4 cup Granulated cane sugar

7 oz (200 g) Coconut cream

1 tbsp Vanilla extract

Pinch of Salt

Steps

1. Add cornstarch, agar agar powder, and 4 tablespoons of the soy milk and stir well. Set aside.

2. Add the remaining soy milk and caster sugar to a saucepan on medium heat and stir for a couple of minutes until the sugar has dissolved.

3. Add the coconut cream, vanilla extract, and salt to the saucepan and continue to heat until simmering.

4. Add the cornstarch paste to the saucepan and simmer for another 3-4 minutes, while continuously whisking to ensure that it does not burn to the bottom of the pan. The mixture will thicken to a runny custard consistency.

5. Pour the mixture through a sieve into glass serving jars.

6. Allow it to cool to room temperature for about 15 minutes before transferring them to the fridge to set for 2 hours.

7. Optional: Top with berries or preserves when serving. Enjoy!

ALLERGENS: Contains coconut and soy.