Pannacotta in a Cup
A creamy vegan pannacotta with layers of strawberry puree and coconut vanilla cream, perfect for an elegant dessert.
Layers Instructions
- Refrigerate the canned coconut milk overnight to separate the cream.
- In a pot, cook strawberries with sugar until softened. Allow to cool slightly, then puree in a food processor.
- Prepare 1 package of agar according to package instructions and mix it into the strawberry puree.
- Fill each cup about halfway with the strawberry mixture and refrigerate for about 30 minutes to set.
- Scoop out the coconut cream from the chilled canned coconut milk. Heat it gently in a pot with vanilla sugar and a little of the remaining sugar (do not boil).
- Prepare the second package of agar as per instructions and mix it into the warm coconut cream.
- Fill the rest of each cup with the coconut mixture and refrigerate until fully set.
- Store in an airtight container in the fridge for up to a week.
Notes
- Let the strawberry layer set before adding coconut to keep the layers clean.
- Don’t boil the coconut mixture—follow agar directions for best texture.
Equipment Needed
- Saucepan
- Stove
- Food Processor
- Mixing Bowl
- Whisk
- Spatula
- Kitchen Scale
- Measuring Cups
- Cup
- Spoon
- Food Storage Container
Nutrition Facts
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