Vegan panna cotta with coconut milk and cardamom

A plant-based panna cotta recipe made using coconut milk and agar agar. Serve this vegan panna cotta as a fantastic end to a dinner, its cardamom and coconut flavour will make even non-vegans fall in love!

Course Dessert

Cuisine Indian, Italian

Keyword cardamom panna cotta, plant-based dessert, vegan panna cotta

Prep Time 10 minutes

Cook Time 15 minutes

Resting Time 2 hours

Total Time 2 hours 25 minutes

Servings people

Calories 380kcal

Author Eva | Electric Blue Food

Equipment

Saucepan
Spoon
Mesh sieve
Serving cups

Ingredients

250 ml coconut milk 13% fat
40 g sugar
10 cardamom pods
1 tsp vanilla extract
1 tbsp agar-agar flakes
2 tsp ground pistachios optional, for decoration

Instructions

Seed the cardamom pods and discard the shells.
In a small saucepan combine the coconut milk, cardamom seeds, sugar and vanilla extract and set on medium heat, stirring to dissolve the sugar.
When the sugar has dissolved, sprinkle the agar-agar flakes all over the surface of the coconut milk mixture. Set the heat on medium-high and let cook without stirring until it starts boiling. The agar-agar flakes will stay on the surface and not sink.
When the milk starts boiling lower the heat to medium and stir. Simmer for about 10-15 minutes, until the agar-agar flakes dissolve and the mixture slightly thickens, stirring from time to time.
Remove from the heat and divide mixture between 2 serving moulds. Pour the mixture through a mesh sieve in order to retain cardamom seeds and agar-agar leftovers.
Let slightly cool, then transfer to the fridge to set. This panna cotta requires about 2 hours of cooling time to harden.
As a serving suggestion, flip panna cotta out of moulds and onto serving plates and decorate with ground pistachios.

Notes

If using ground cardamom, sub the 10 pods for 1/3 tsp of the ground version of the spice.

Nutrition