Coconut Panna Cotta

Ingredients

• 2 cans (13.5 oz each) Full-Fat Coconut Milk
• 1/4 cup Unsweetened Coconut Flakes
• 1/2 cup Granulated Sugar
• 2 teaspoons Agar Agar Powder
• 1 teaspoon Vanilla Extract
• 1/8 teaspoon Pinch of Salt
• 1 teaspoon Lime Zest
• 1/4 cup Water
• 2 tablespoons Toasted Coconut Flakes
• 1/2 cup Fresh Berries
• 4 Lime Wedges

Instructions

1. 1

   In a small bowl, whisk together the agar agar powder and water. Let it sit for 5 minutes to soften.

2. 2

   In a medium saucepan, combine the coconut milk, sugar, coconut flakes, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is simmering.

3. 3

   Add the softened agar agar mixture to the saucepan and whisk continuously for 2-3 minutes, ensuring the agar agar is fully dissolved. Do not boil vigorously.

4. 4

   Remove the saucepan from the heat and stir in the vanilla extract and lime zest.

5. 5

   Strain the mixture through a fine-mesh sieve into a heat-proof bowl or measuring cup to remove any undissolved agar or coconut flakes.

6. 6

   Pour the mixture into four individual ramekins or small glasses.

7. 7

   Cover the ramekins with plastic wrap, pressing it gently onto the surface of the panna cotta to prevent a skin from forming.

8. 8

   Refrigerate for at least 4 hours, or preferably overnight, until set.

9. 9

   To serve, gently run a thin knife around the edge of each panna cotta to loosen it. Invert onto a plate or serve directly in the ramekin. Garnish with toasted coconut flakes, fresh berries, and lime wedges (optional).

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.