Day 28: vegan toasted coconut panna cotta

vegan toasted coconut panna cotta - Day 28 of my 30 day challenge - www.scalingbackblog.com

My son has the opportunity to play  a game on the Blazers court today, so I’m going to be watching him have the time of his life rather than shoot a new recipe today.  This is one of my favorite posts that I did for Blissful Eats it’s a vegan version of panna cotta infused with toasted coconut and topped with a tart pomegranate syrup.

This is a perfect dish for Valentine’s Day with it’s beautiful color and a nice change from all the chocolate desserts that are so prevalent.  It comes together in a matter of minutes but it does need to chill for at least four hours so it’s the perfect make ahead dessert.

It utilizes agar agar which is a great alternative to gelatin if you are cooking for a vegetarian.  It is derived from a wild sea vegetable, is odorless and tasteless but can be substituted in any recipe that calls for gelatin.  The pomegranates and lime add a nice tartness to the creamy sweetness of the toasted coconut.

vegan toasted coconut panna cotta - Day 28 of my 30 day challenge - www.scalingbackblog.com

Day 28: coconut panna cotta
 
Ingredients
  • ½ cup shaved coconut
  • 1 can coconut milk (15 ounces)
  • ¼ cup sugar
  • ½ vanilla bean
  • 1 teaspoon agar agar or 1½ teaspoons gelatin
  • 2 tablespoons cold water
  • Pomegranate syrup
  • 2 tablespoons sugar
  • ½ cup pomegranate seeds
  • 2 tablespoons water
  • ½ vanilla bean
  • 1 tablespoon fresh lime juice
  • 2 tablespoons pomegranate seeds for serving
Instructions
  1. For the panna cotta:
  2. Pre-heat the oven to 350 degrees. Spread the coconut on a parchment lined baking sheet and bake, stirring once or twice, until golden, about 5 minutes.
  3. In a small bowl sprinkle the agar agar or gelatin over the water and stir. Set aside to let the gelatin bloom.
  4. In a small saucepan heat the coconut milk, sugar, toasted coconut and vanilla bean and bring to a boil. Whisk in the agar agar mixture and continue to boil for one minute. Strain the coconut milk into a mixing bowl.
  5. Divide the coconut mixture evenly into three serving containers and refrigerate for 4 hours or until set.
  6. To serve, spoon a tablespoon of the pomegranate syrup on top of the panna cotta and garnish with a few pomegranate seeds.
  7. For the sauce:
  8. Scrape the seeds from the vanilla bean and place in a small saucepan. Add the sugar, pomegranate seeds, and water to the saucepan and bring to a gentle simmer. Cook for five minutes until the syrup has taken on some color and coats the back of a spoon. Add the lime juice and set aside to cool.

vegan toasted coconut panna cotta - Day 28 of my 30 day challenge - www.scalingbackblog.com

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    2 thoughts on “Day 28: vegan toasted coconut panna cotta

      1. Tina Post author

        Thank you! It’s a really simple recipe but is great for a party since it looks like you spent a lot of time and effort on it!

        Reply

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