Vegan panna cotta from coconut milk and agar agar

desserts

pudding

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With just cream, sugar and gelatin Italians have created what I think is the best of all desserts: panna cotta. And even though I’m not eating dairy, white sugar or gelatin… I am grateful for the simple basic ingredients. Because without any compromise to the flavours you can replace cream with coconut milk, gelatin with agar agar and white sugar with maple syrup and coconut flower sugar.

AIP paleo and dairyfree panna cotta from coconutmilk on a black plate and flowers in the background

Ingredients

Coconut milk – Use full fat milk, not light milk. You need two cups (480 to 500 ml). That’s a little more than a regular can (13,5 oz or 400 ml).
Maple syrup – I used it in the pudding itself and to serve as ‘caramel’ sauce over the pudding.
Coconut flower sugar – In the pudding.
Agar agar – I used half a teaspoon of agar agar.
Vanilla – Use real Bourbon vanilla, either a pod, powder or extract. But don’t use aroma or vanilla sugar.

Agar agar

Agar agar is a natural gelling agent derived from red seaweed. It’s commonly used as a vegetarian and vegan substitute for gelatin.

Agar agar compared to gelatin

Agar agar sets firmer than gelatin, you usually need to use even less than half the amount.
Agar agar gives a slightly less creamy feeling in your mouth than gelatin does. So it combines well with fatty ingredients.
Agar agar needs to be heated higher and longer than gelatin. Gelatin works as soon it get dissolved. But whatever you need to firm up, bring it to a boil with the agar agar already added and let it cook a while.
Agar gar can be sticky and stay a bit lumpy when you just stir it in briefly (like you would with gelatin). You need to whisk agar agar well.
Agar agar already sets at a higher temperature (40 degrees Celsius), so it doesn’t need to be refrigerated like gelatin. I usually do let it geen in the fridge because the it’s more secure. And when prepared ahead it is also ok to store in the fridge.

FAQ’s

How come my pudding is lumpy?

Agar agar needs to be boiled with the milk to get absorbed. And it needs to be whisked.

Is this pudding vegan?

Yes!

Is this pudding Medical Medium?

Yes, but only if you don’t eat fatfree. Coconutmilk does contain a lot of fat.

Is this pudding AIP paleo?

Yes.

Dairyfree AIP paleo panna cotta from coconutmilk covered with maple syrup on a beige background with black spoon.

Panna cotta made from coconut milk

Marjolein

This recipe may contain

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My version of the classic Italian dessert from heaven: panna cotta. It is vegan because I use coconut milk and agar agar. Furthermore I don't use white sugar but coconut flower sugar and maple syrup.

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Prep Time 10

Fridge 3

Total Time 3 10

Servings servings (large) or 5 smaller

Calories 286

Course desserts

Dish pudding

Cuisine European, Mediterranean

Holiday Christmas, Valentine

Equipment

sauce pan note that the milk will come up a bit, so not too small
whisk
4 to 5 pudding cups

Ingredients

2 cups coconut milk (480 – 500 ml)
½ cup maple syrup (120 ml)
½ cup coconut flower sugar (90 grams)
½ tsp agar agar
1 tsp Bourbon vanilla powder or extract

Topping

4 tbsp maple syrup

Instructions

Preparation

Add the coconut milk, agar agar, sugar, maple syrup, vanilla to a (sauce)pan.
Bring to a soft boil while whisking.
Let it bubble and rise for a bit more than just a few seconds (take 10). Then give it another whisk. Turn off the heat and let the milk go down again.
Fill the pudding cups, it will probably set a bit even more, so keep adding until it doesn't anymore. Let the puddings firm up for about 3 to 4 hours. You can put them in the fridge but it's not necessary for firming.

Finish

Loosen up the panna cotta on the edges. I use a flat and rounded knife. Don't torture the pudding, just push it a little bit so it lets go from the inside of the cups. If you have flexible cups you can squeeze them as well to get the sides loose.
If the pudding doesn't come out easily, you can dip them in a small bowl or cup with hot water. Just for a few seconds. That will melt the outside of the pudding just enough.
Serve upside down on the plates with a maple syrup topping.