“Panna Cotta” literally means “cooked cream”, which doesn’t actually sound like the most appetizing or vegan-friendly dish right off the bat. You can take it from me though that despite its name, panna cotta is a very easy, modifiable, and mouth-watering dessert. If you like puddings, custards, and things of that nature, then you will appreciate this soft, silky Italian specialty with its satisfying mouthfeel and richness. And the best part is, this particular panna cotta is healthy enough to eat for breakfast if you want to.
It uses coconut yogurt as the base of the recipe and agar (a sea-derived gelatine replacement) as the stabilizer. While the set time takes a few hours, actual cooking time on this dessert (breakfast?) is less than ten minutes. No oven necessary; no toiling for hours over the stove–and a very worthwhile result. Top with any fruit, spread, or perhaps even edible flower of your choice for even more fun.
Vegan Yogurt Panna Cotta
- 1 1/2cups unsweetened coconut yogurt
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
- 4 tablespoons dry sweetener of choice (1 used half raw sugar & half xylitol)
- 1 tablespoon orange zest
- 2 1/2 teaspoon agar powder
1.Combine yogurt, cream, and vanilla in a saucepan.
2. Bring to a boil, then reduce heat and stir in sweetener(s) of choice and orange zest.
3. Whisk agar powder thoroughly through the mixture, increasing the heat a bit (to somewhere around medium).
4. Continue stirring for about 5 minutes, until yogurt starts to thicken around the sides of the pan.
5. Remove from heat and transfer to greased ramekins (4 small or 2 large).
6. Let cool for about an hour at room temperature, then transfer to the fridge or freezer for about one more hour to set.
7. Thaw before serving, if frozen.
8. Garnish with a bit more orange zest and enjoy!
Also by Quincy: Vegan Rocky Road Bars
Related: Guilt-Free Caramel Apples
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Photos: Quincy Malesovas