Low-carb coconut panna cotta

Low-carb coconut panna cotta made with creamy coconut milk, agar agar, vanilla and a little yacon syrup – a dessert for guests that you can make the day before.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 250 kcal per serving
• Protein: 2 g
• Fat: 24 g
• Carbs: 6 g

Ingredients

• 250ml coconut milk
• 1 tsp agar agar
• 1 vanilla pod
• 1 tbsp yacon syrup

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · whisk

1. Slit the vanilla pod lengthways and scrape out the seeds.
2. Pour the coconut milk into a small saucepan and whisk in the agar agar while it's still cold.
3. Add the vanilla seeds, the pod and the yacon syrup and bring everything to the boil over a medium heat.
4. Let the mixture bubble for 2 min, stirring, otherwise the agar agar won't set.
5. Take out the pod, pour the mixture into two moulds and put them in the fridge for 3 hours.

Good to know

Panna cotta without animal gelatine and without white sugar. The coconut milk makes this classic so wonderfully creamy that no one will miss the cream.

Swaps

Yacon syrup → coconut blossom syrup (if you prefer a slightly warmer, gently malty note).

Cooking tips

If you want to turn the panna cotta out onto a plate, rinse the moulds briefly with cold water first.

Storage

Covered and airtight, the dessert easily keeps for up to four days in the fridge.

Allergens

Completely vegan, nut-free, dairy-free and gluten-free.

Frequently asked questions

How long does coconut panna cotta keep in the fridge?

Covered and airtight, the dessert easily keeps for up to four days in the fridge.

Dairy-free recipes