This 15-minute easy vegan Raspberry Panna Cotta is creamy, rich and literally foolproof. With no gelatin, it is so easy, you can make it every day.
For the best vegan Panna Cotta – ▢1 can (13.5 oz) full fat coconut milk – ▢½ teaspoon agar powder – ▢2 tablespoon Maple syrup – ▢1 teaspoon vanilla extract – ▢1 teaspoon lemon juice For a simple raspberry sauce – ▢1 ½ c frozen raspberries – ▢2 tablespoon Maple syrup
1. Add coconut milk, agar powder, Maple syrup, vanilla extract and lemon juice to a medium sauce pan and set over medium high heat. Use a hand whisk to make sure there are no lumps.
2. As soon as the coconut mixture starts boiling, remove from the heat and let the mixture cool for at least 15 minutes. 3. Distribute the cooled custard evenly among the 4 glasses. Refrigerate the glasses for at least 1 hour or until set.
4. In a medium saucepan combine frozen raspberries and and Maple syrup. Simmer for 10 minutes or until slightly thickened. Remove the sauce from the heat and cool to a room temperature.
5. Remove dessert from the fridge, top with a raspberry sauce and enjoy!