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.
Healthy Coconut Panna Cotta
- 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
- In a medium bowl, stir agar agar flakes in the coconut milk and let sit for 15 minutes.
- 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.
- 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.
- 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.
- Garnish and serve chilled.