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Vegan Panna Cotta with Strawberry Rhubarb
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
355 minutes
Creamy vegan panna cotta with strawberry rhubarb - a delicious plant-based dessert.
Ingredients:
  • 0.25 cup unsweetened soy milk
  • 2 tablespoons agar-agar flakes
  • 1 (14 ounce) can full-fat coconut milk
  • 1 teaspoon cane sugar
  • 1 (7 inch) vanilla bean
  • 0.75 cup chopped strawberries
  • 1 teaspoon coconut oil
  • 0.33333334326744 cup diced rhubarb
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon agave syrup
  • 2 teaspoons lemon zest
Instructions:
  • Combine soy milk and agar-agar, whisk until smooth, and let it rest.
  • Pour the coconut milk into a saucepan and whisk it well. Add the cane sugar, then slice the vanilla bean in half lengthwise and scrape out the pulp into the coconut milk using the back of a knife. Add the bean casings to the saucepan. Stir in the agar-agar milk and heat on medium heat until small bubbles appear around the edges, stirring regularly. Lower the heat to medium-low and simmer for about 10 minutes until thickened. Take the saucepan off the heat and eliminate the vanilla bean casings before serving.
  • Blend the strawberries until smooth. Combine half of the strawberry purée with the coconut milk and mix thoroughly. Let the mixture cool for approximately 10 minutes. Grease four 6-ounce ramekins, then evenly divide the coconut milk mixture among them, tapping to eliminate any air pockets. Cover and refrigerate until set, approximately 5 hours.
  • Simmer the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce, then let it simmer until thickened for about 10 minutes. Allow it to cool before using.
  • Once the coconut 'panna cotta' have set, gently invert them onto a plate, using a knife to loosen the edges if needed. Garnish with the chilled rhubarb sauce and a sprinkle of fresh lemon zest.

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