The Vegan Cherry Coconut milk Panna Cotta has a tender and silky texture which combines lovely with the sweet scent of late spring cherries. Not too sweet, with a beautiful pink color, just a perfect healthy desert.
What you need (serves 6):
400 ml coconut milk
2 tbsp coconut butter
200 g cherries, cored and chopped in small pieces
4 tbsp caster sugar
1 teaspoon agar agar (this is a seaweed based substitute for gelatine, available in organic shops)
Combine all the ingredients in a pot and mix well until the sugar and the agar agar are well dissolved.
Place the pot on simmering water and whisk for 5-6 minutes. Remove from the heat and pour in the individual ramekin dishes. I have used a set of the silicon ramekins which are easier to turn over and serve.
Let the mixture cool, it will thicken. Place in the fridge overnight, you panna cottas are good to eat for the next 3 to 4 days.
Vegan Is Good!