From the kitchen
Coconut Panna Cotta
An elegant, egg-free custard set with agar-agar, showing off the clean flavor of the coconut.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 1/2 cups Canned Coconut Milk, well shaken
- 1/2 cup Sugar
- 1 tsp Agar-Agar Powder
- 1 tsp Vanilla Extract
- Fresh Berries, to serve
Method
- Whisk the coconut milk, sugar, and agar-agar powder together in a saucepan.
- Bring to a full boil, whisking constantly — agar-agar requires a boil to activate, unlike gelatin.
- Boil for 2 full minutes, still whisking, then remove from heat and stir in the vanilla.
- Divide among ramekins or glasses and let cool at room temperature for 10 minutes.
- Refrigerate at least 3 hours, until fully set, and serve with fresh berries.
Kitchen note
Agar-agar sets firmer than gelatin and at room temperature rather than only when chilled — don't mistake the firmer set for overcooking; that texture is simply how a plant-based panna cotta behaves.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.