Ingredients

The following ingredients have 4 Servings
  • 1 (14 oz.) can full-fat coconut milk
  • 1/4 cup maple syrup ((amber, not dark for best color/flavor // or sub brown rice syrup))
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp agar agar powder ((not flakes*))
  • 3 cups fresh or frozen mixed berries ((we like blackberries, raspberries, and blueberries))
  • Fresh mint leaves

Instruction

  • PANNA COTTA: Set out four small glasses, mason jars, or stemless wine glasses (we like small Weck jars // if adjusting the default number of servings, use fewer or more containers).
  • To a small-medium saucepan, add coconut milk, maple syrup (or brown rice syrup), vanilla, and salt and whisk to combine. Bring to a gentle boil over low-medium heat.
  • Once boiling, reduce heat to low, sprinkle in agar agar powder, and immediately whisk well. Let simmer for 2 minutes, whisking frequently.
  • Next, divide the mixture evenly between the glasses (~1/2 cup each) and place them in the refrigerator to set for at least 25-35 minutes, or until slightly bouncy to the touch.
  • BERRIES: Just before serving, prepare the berries. If using frozen berries, defrost in a small saucepan or in the microwave until no longer cold. If using fresh berries, place in a small saucepan and cook over low-medium heat, stirring occasionally, until a little bubbly and tender when pierced with a fork. Taste for sweetness, adding a little maple syrup if desired (we didn’t add any).
  • When ready to serve, top panna cotta with warmed mixed berries and (optionally) fresh mint leaves and enjoy!
  • Store leftover panna cotta in the refrigerator for up to 3-4 days. Not freezer friendly.