Tweaked from camillestyles.com
This typical Italian dessert is traditionally made with cream and sugar but we’re servin’ it up dairy-free-friendly by using coconut milk.
It’s often found among the dessert specials but almost never served up at home. And why not? It’s super simple and you likely have all (save maybe one) ingredients in your pantry right now.
We topped our panna cotta with mango and strawberries but any seasonal fruit or homemade coulis will do!
Tip: If you can’t find agar agar flakes (I couldn’t at the time of making this recipe)please opt for organic gelatin instead. Be sure to double check the instructions on the product you’re using.
- 1-14 oz can coconut milk
- 1 Tbsp agar agar flakes (OR 1 packet of organic gelatin)
- 4 Tbsp local, unpasteurized honey
- tsp vanilla extract
- tsp ginger
- tsp cardamom
- tsp sea salt
If using agar agar:
In a medium bowl stir agar agar flakes into the coconut milk and let sit for 15 minutes. (Then continue to step 2 below.)
If using gelatin:
- In a medium saucepan combine the gelatin and the coconut milk. Heat while stirring until the gelatin is dissolved.
- Add the mixture into a medium saucepan (unless it’s already there) and add the rest of the ingredients (honey, vanilla and spices) and stir until thoroughly blended. Keep the heat at medium-high and bring to a simmer while constantly stirring.
- Reduce heat to medium and allow to simmer and continue stirring for four-five minutes. The mixture will thicken slightly.
- Divide the mixture into serving bowls and let cool at room temperature for about 30 minutes. Refrigerate at least four hours (or, ideally overnight) until it’s completely set.
- Chop up your fruit of choice, top your panna cottas with it and serve!