The Perfect Bite :: Coconut Panna Cotta

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Deliciously silky and so easy to make – coconut panna cotta. This version has gone through a healthy makeover: out with the milk, cream and sugar and in with the coconut milk, yogurt and honey… meaning it can still be your best friend when you’re in a healthy-eating frame of mind. A major difference in this panna cotta versus the traditional version is the use of an ingredient called agar in place of the gelatin. This strange-sounding ingredient is a completely natural seaweed that thickens like gelatin — it doesn’t measure the same as gelatin would in a recipe, which I learned on my first try in making this panna cotta (poor things had the consistency of a brick!) So after my trial and error, I’ve finally found the right ratios and the secret to the creamy panna cotta we all love.

I especially love the hint of coconut paired with clementine for the perfect burst of citrus flavor. A simple and sweet end to any dinner.

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Healthy Coconut Panna Cotta

Ingredients:

• 14.5 oz (1 can) coconut milk
• 1 1/2 tablespoons agar agar flakes
• 4 tablespoons honey
• 3/4 cup plain coconut milk yogurt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt

Instructions:

1. In a medium bowl, stir agar agar flakes in the coconut milk and let sit for 15 minutes.
2. Add mixture to medium saucepan and whisk together all ingredients until thoroughly blended.  Place pan and mixture over medium-high heat and bring to a simmer while constantly stirring.
3. Reduce heat to medium and allow to simmer and continue stirring for four-five minutes.  The mixture will thicken a bit and the flakes should be completely dissolved.
4. Divide the mixture into serving bowls and let cool at room temperature for about 30 minutes. Refrigerate at least four hours (or, ideally overnight) until it’s completely set.
5. Garnish and serve chilled.

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