Vegan Blueberry Coconut Panna Cotta
This vegan coconut panna cotta with blueberries is the perfect dessert for spring! It's so much lighter than traditional panna cotta and incredibly easy to make!
Nutrition Facts
Ingredients
Instructions
Scrape out the vanilla bean and put it together with the coconut milk and the agave in a small pot and bring to boil. Stir in the agar and whisk to avoid lumps. Cook for 2 minutes. It's not supposed to thicken up yet, so don't worry.
Fill about half of it in two small glasses and put it in the freezer for about ten minutes, so the single layers don't mix up.
In the meantime, make the blueberry layer. Put the blueberries together with the water in a small pot and cook for about 4 minutes. Put about 1/3 of the blueberry sauce aside (you'll need it later on for the top). Then stir in the agar and cook for another 2 minutes.
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