COCONUT PANNA COTTA WITH A BLUEBERRY TOPPING #dessert #coconut #bluberry #easy #pumpkin

Formula for a vegetarian Coconut Panna Cotta made out of coconut milk! Topped with a great Blueberry Topping. So rich and smooth! You'll just need 5 fixings!

I adored Panna Cotta before I went veggie lover. So obviously, I needed to veganize it. What's more, this Coconut Panna Cotta is the ideal plant-based option in contrast to the in any case dairy-stacked pastry.

I've bested the Coconut Panna Cotta with a speedy and simple blueberry sauce for which you'll require just solidified blueberries and maple syrup. I love the mix of the cold Panna Cotta and warm blueberry sauce. Or then again top it with this Caramel Sauce – it's so acceptable!

For this vegetarian Panna Cotta, we're utilizing agar powder, which is the ideal other option! I discover agar (or agar-agar) significantly simpler to work with than gelatine sheets. Agar is gotten from green growth. You can get it in powder or drops. The powder is considerably more impressive, so on the off chance that you need to utilize agar chips for this formula I'd prescribe utilizing 3x the sum.

Also try our recipe : Boozy Baileys Mini Cheesecakes #desserts #cakes #cheese #recipes #easy

Ingredients :

12 oz full-fat coconut milk
3/4 teaspoon agar powder
1/4 cup white sugar (make sure it's vegan)
1/2 cup frozen blueberries
1 tablespoon maple syrup

Instructions :

In a pot, heat the coconut milk, the agar powder, and the white sugar.
Bring it a boil, then reduce the heat. Let it simmer for about 2-3 minutes after that.
Pour it into your dishes and let it cool off before placing it in the fridge for at least 4 hours. (You could also make this the day before and leave it in the fridge overnight - This is what I did)
To make the blueberry topping, heat the blueberries in a small pot and add in the maple syrup. Let it cook for about 5 minutes until soft and saucy.
Top the Coconut Panna Cotta with the Blueberry topping before serving and enjoy!

Source : bit.ly/38Bi8rh