Coconut Panna Cotta With Rosewater Black Berry Sauce
Holy Hanna Montana, get yourself ready for the luxurious simplicity of this Vegan Panna Cotta! With the perfect balance of creamy coconut milk and delicate vanilla essence, it's a luscious dessert that's both elegant, quick, and easy to make. Crowned with a rosewater-scented blackberry sauce.
Servings: 4 (4 large servings, or 6 small servings)
Calories: 286kcal
Cost: $8.50
Equipment
- Small glasses or molds
Ingredients
Panna Cotta
- 400 ml. Coconut milk canned, full-fat
- ½ cup unsweetened plant-based milk
- 3 tablespoons sugar
- ¼ teaspoon agar agar powder
- 2 teaspoons cornstarch or arrowroot
- ½ teaspoon vanilla powder or vanilla extract
- ¼ teaspoon salt
Rosewater Blackberry Sauce
- 1 cup blackberries
- 2 tablespoons sugar
- ½ teaspoon rosewater
- 1 tablespoon water
- 1 ½ teaspoons lemon juice
- ¾ teaspoon cornstarch
Optional Garnishes:
- Dried rose petals
- Fresh blackberries
- Mint leaves
Instructions
- In a saucepan, warm the canned coconut milk over medium heat.
- In a separate bowl, whisk together the plant-based milk, sugar, agar agar powder, cornstarch (or arrowroot), vanilla powder (or vanilla extract), and salt. Gradually add the slurry to the saucepan and whisk the mixture thoroughly until the ingredients are well combined.
- Continue to cook the mixture over medium heat, stirring constantly. Bring it to a gentle simmer, but do not allow it to boil. Once the mixture has thickened slightly and all the ingredients are fully dissolved (this usually takes about 5-7 minutes), remove it from the heat.
- Carefully pour the hot coconut milk mixture into your desired serving glasses or molds. Allow them to cool to room temperature.
- Once at room temperature, refrigerate for at least 2 hours or until the Panna Cotta has set and become firm. If storing for longer, put the glasses of panna cotta into a large airtight container so that they stay fresh.
- In a saucepan over medium heat, stir together the blackberries, sugar, rosewater, water, lemon juice, and cornstarch. Cook the mixture for about 5-7 minutes, or until the blackberries break down and the sauce thickens.
- Spoon the sauce (either warm or chilled) over the chilled Panna Cotta in the serving glasses.
Video
Notes
🌡️ Temperature Control is Crucial:
Keep coconut milk below a simmer. The slurry should be at room temperature to prevent lumps and ensure a smooth texture.
⏳ Patience is Key:
Cool Panna Cotta to room temperature before refrigerating. Avoid sudden temperature changes to prevent cracking. Set undisturbed for at least 2 hours.
🥂 Level Up: Chill
Chill Panna Cotta glasses on a flat surface to ensure even setting and preventing angled tops.
Nutrition
Calories: 286kcal | Carbohydrates: 23g | Protein: 3g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 170mg | Potassium: 317mg | Fiber: 2g | Sugar: 17g | Vitamin A: 140IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 4mg