Coconut Coffee Panna cotta
Coconut Coffee Panna cotta
Have you ever tried Panna Cotta? I guess a word to refer to would be flan, okay not that sweet nor that wiggly but it is creamy and not as sweet, at least not this one.
This of course was not of those many desserts around our home back when we were children, nor did I ever heard that type of dessert we were all about traditional Ecuadorian desserts and delicious cakes, my mom really had the ball rolling in the kitchen; anyhow, back to this Italian dessert which I am sure if any pure Italian looks at this vegan version they would most likely go PFFFF! “ain’t nobody skipping cream” and you cannot forget that hand gesture Italians do it so elegantly.
This is a great and satisfying dessert to individually serve to your guests OR you know how some people do meal prep? Why not do Dessert prep, right?!
Coconut Coffee Panna Cotta
Yields: 4 servings
Hands on: 20 minutes
Total time: 2 hrs
Ingredients:
1/2 cup full fat coconut milk (preferably canned)
1/2 cup espresso or a very strong coffee
1 tsp vanilla extract
1/2 tsp cinnamon
5 dates, soaked in warm water for a few minutes
1 1/4 tsp agar
__________
1/4 cup toasted coconut flakes
Cacao powder
Blend your dates with a tad approximately 2 tablespoons of the soaking water, blend until well pureed
In a pot over low medium heat add all ingredients but the agar, gently mix with a spatula so no clumps form and once it is slowly bubbling
Meanwhile, blend the agar with a little of the mixture above and pour over the mixture above for a couple more minutes.
Let cool for 2 minutes and pour into each silicone cupcake mold*, stick it in the fridge and let set/cool for minimum 1 hour and a half
Unmold, dust some cacao powder and sprinkle some freshly toasted coconut and share!
*If you don’t have a silicon mold you can also use any small mold (to keep a good height) but make sure you line it with saran plastic
