Coconut Almond Pannacotta
here is the promised recipe for the coconut and almond lovers among you (and the vegans who want to try a simple, elegant dessert):
2 Cups Coconut Milk (or cream, if you can find it!)
2 Cups Almond Milk
1/2 vanilla bean, split (or 1 Tbs vanilla paste)
1 Cup evaporated cane sugar
1Tbs agar agar powder
1/4 cup cold water
- Dissolve agar agar with cold water until for about 10 minutes.
- Meanwhile, cook the coconut and almond milk, sugar and vanilla bean until they reach boiling.
- Strain the milk and reserve or discard the vanilla bean (you can use it for infusing sugar!)
- Pour some of the hot milk into the cup with the agar agar
- Pour back into the pot
- Grease 7 ramekins with a little bit of bland vegetable oil (I use almond oil or grapeseed oil). Best way to do this is with a paper towel or a pastry brush.
- Pour the hot milk mixture into a saucer or a spouted dish. Divide evenly among all the containers. I like to place them all on one big tray, pan or tupperware - so nothing spills, and also for easy transportation in and out of the fridge!
- Let them cool, uncovered, in the fridge. Once they stop steaming, you may cover them with a plastic wrap or a close with the tupperware lid.
- Serve after at least 4hrs of refrigeration. This pannacotta is a little more on the jelly-side, as there is not a lot of fat content. It's very delicious, light and refreshing - great to serve on warm spring days, and even on hot summer days.
- Best served with an accompanying compote of your choice, i.e.: Rhubarb Flower Compote.