Coconut and lime panna cotta with strawberry coulis

Mira Weiner
4 servings Prep: 15 mins, Cooking: 30 mins
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Not only is this plant-based recipe super quick and easy to make but it can also be prepared in advance perfect for a simple summer celebration dessert.

By Independent Contributor November 01 2021
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Ingredients (9)

For the coconut lime panna cotta
2 cup coconut milk
1/4 cup maple syrup
3 tbsp fresh lime juice
1 tsp lime zest
1 tsp vanilla extract — or 1/2 vanilla pod
1 1/2 tsp agar agar
Strawberry coulis
175 strawberries — frozen
2 tbsp maple syrup
1 tbsp fresh lime juice
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Panna cotta

Combine the coconut milk, maple syrup, lime zest, lime juice and vanilla into a sauce pan. Bring to a gentle simmer and make sure the mixture doesn’t boil. In a small

bowl, mix the agar agar powder with a little bit of room temperature water to form a milky white liquid. Add to the saucepan and continue to mix for 3-4 minutes. If using a vanilla pod, remove before dividing the mixture into 4 glasses or ramekins. Allow to cool to room temperature and then refrigerate for 3-4 hours or overnight.

Strawberry coulis

Combine all the ingredients together in a small pot and bring to a boil for 5 minutes. Turn the heat down and simmer for 15-20 minutes. Allow to cool and blend until smooth. Strain the mixture and divide evenly across the 4 refrigerated panna cotta’s. The coulis can also be stored in a clean jar and refrigerated for up to 3 days.

Serve with freshly sliced strawberries.

Recipe reprinted with permission from Mira Weiner, follow along on Instagram for more plant-based recipe inspiration. Images captured by Samantha Lowe.


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