Vegan, gluten-free coconut panna cotta.
Next week Chris and I are headed back east. We’re going to be in Philadelphia together for the first time since we left. It’ll be a celebration of a lot of things. The two years we’ve been in the Midwest. Our four years of marriage. And our general gratitude to be alive and well, and in love.
I have been thinking a lot about how much I miss the east coast. And how it’ll always be my home. While simultaneously thinking about how much I love St. Louis. Like could live here for forever if I had to. Which is really crazy since two years ago I could barely stomach the idea of it.
Besides the burgeoning food scene, easy-going attitudes and central proximity to many major cities, there is a single thing that makes it so great here. The people. Christina Lane author of Sweet & Simple: Desserts for Two, is one of those people. She is as funny as she is sweet and caring. And a close St. Louis friend who provides endless support and constant reminders that us two transplants got each other’s back.
Her newest book {#3!} is out now. It’s full of small batch treats. And endearing tales. And love. Most of her recipes are not gluten-free, or vegan for that matter, but they could be with just a few easy swaps. The first time I cooked for Christina was at my Late Spring pop-up last May. I made her coconut panna cotta {it wasn’t that good} that was topped with peppered balsamic strawberries {very good}. And since then I’ve been determined to get that panna cotta right.
In her book she has a coconut panna cotta and it’s wonderful. I used her perfect recipe as a guide and swapped in agar agar for the gelatin and maple syrup for the honey, and finally my vegan panna cotta is just right. It’s smooth and creamy and not too firm, which is hard to get right with agar agar. I’ve given you the two recipes below. They’re both refined-sugar and gluten-free. One is made with animal products. The other is vegan.
Some tips! If you’ve never worked with agar agar before, a little bit goes a long way. Agar agar is a gelatin-like substance sourced from algae. It’s commonly sold at health food stores, international food stores, online and sometimes mainstream grocers. It’s affordable and easy to handle.
This agar agar panna cotta is finished with salty maple cacao nibs. Basically a simple syrup made with maple syrup and salt and infused with cacao nibs. If you’d like, you can strain the nibs out and plate the panna cotta with just the syrup that’s been left behind. But I like to keep them in because I like the contrast of the crunchy and creamy texture.
- 1 cup full-fat canned coconut milk
- 1/2 teaspoon [url href=”http://amzn.to/2knBufm” target=”_blank” rel=”nofollow”]agar agar powder[/url] {or 1 teaspoon gelatin}
- 1 tablespoon maple syrup {or honey}
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Salty Maple Cacao Nibs, to garnish {see below}
- Heat all of the ingredients in a medium saucepan over low-medium heat until the agar agar {or gelatin} is dissolved and the mixture is near boiling.
- Turn the heat off and ladle the mixture into two lightly greased ramekins and refrigerate. The agar agar version only takes about 1 hour to firm, while the gelatin version takes least 4 hours. When you’re ready to serve flip the panna cotta out of the ramekin and serve with a generous portion of salty maple cacao nibs.
- 1/2 cup filtered water
- 3 tablespoons cacao nibs
- 1/4 teaspoon sea salt
- 1/2 cup maple syrup
- In a small sauce pan bring the water, cacao nibs and salt to a gentle boil. Turn the heat down and simmer for 5 minutes. Then add in the maple syrup and simmer for a minute more, while stirring occasionally.
- Turn off the heat and allow the syrup to cool completely, then either use or store for later use.
Thanks to the folks at Countryman Press for gifting me an advance copy of Sweet & Simple: Desserts for Two.
Sophie says
I want to try this. Where do you get your maple syrup from?
bella says
This sounds so incredible. Those salty maple cacao nibs are a revelation!
amanda paa says
Wow, that will be so great for you and Chris to be back in Philly, together. I’m sure a flood of emotions, but also celebrations, as you mentioned. And this midwest girl loves knowing you’d stay in STL forever, if it came down to it.
I’m excited to cook from Christina’s book too! It just came in the mail, and it was so great to sit next to her at your last pop-up. One thing is for sure – she has major dessert game.
Beautiful photos my friend, and panna cotta success.
xo
Julia @ HappyFoods Tube says
Panna cotta is such a great dessert! I like the combination of sweet & salty. Gotta find the cacao nibs around here so I can try this. :)
Stacy says
I love panna cotta. While I’m not a vegan I have always been looking for a gelatin free version because gross! Love your idea to add salted cacao nibs. Sounds rich and and interesting!
Em says
I love panna cotta — it’s my go-to dessert when eating out and one of the only desserts I ever truly crave. And I love you, and Christina — and as a result, STL (though I’ve never been. But for that matter, I’ve never met either of you in the flesh!). This is such a pretty interpretation, Sherrie — and those saucy nibs sound straight-up delicious. Also: saucy nibs. You are so very welcome. ;)
Abby @ Heart of a Baker says
I agree with everything about Christina’s book, that girl knows how to bake! I’m crossing my fingers that she will be at your next pop up (I’ve only met her briefly once). Now you’re inspiring me to dig out the agar agar from somewhere in the back of my cabinets..
Sherrie says
Hi Sophie – I get my maple syrup from the regular grocery store. Sometimes if I’m traveling back east I grab some from my home state of NY, or nearby in VT or Canada. But any old maple will do!
Valentina @Hortus says
Isn’t coconut panna cotta so good?! I even included it in my book! Though I cannot help not being convinced by the agar-agar. I know gelatin is gross, but having grown up with ‘colla di pesce’ as a thickener, the texture is just not the same to me. Still, this panna cotta is probably the only dessert that can really stand up to agar-agar! The salty maple cacao nubs must be delicious! :)
Julia Gartland says
This is gorgeous, Sherrie! Love the idea of a dairy-free panna cotta. Gotta try this, xx.
Sophie MacKenzie says
This looks aaa-mazing! TBH, I really don’t think I’ve panna-cottaed (the verb) in over ten years. What’s wrong with me? Making this one ASAP! Happy four years you two. Much love xox
Willow | Will Cook For Friends says
These are beautiful! I’ve always wanted to become more confident using agar agar, but it does seem tricky to get the amount right. These look like the perfect place to start if I want to become more familiar with using it. And isn’t Christina amazing? I have her first book, but haven’t gotten my hands on the other two yet. So many tasty recipes to try.
Tessa | Salted Plains says
I’m so glad STL has become a second home for you. That transition is a hard one. It took me a full year after we left NYC and moved to KC to not get emotional when things on TV portrayed NYC (yikes), and I grew up here.
Christina’s book sounds awesome and I need to get my hands on a copy. You made this panna cotta insanely gorgeous! xo
marianne says
Hi Sherrie! This looks so pretty. I am gonna try it. xx
Nicole Buckley says
I can’t tell you how happy I am to see a panna cotta recipe made without gelatin! Yay, I can’t wait to try this.
Kathryn says
I never realised how few ingredients are needed for panna cotta, thanks for sharing this recipe, sounds delicious.
Courtney says
Great taste! I used a full can of coconut milk and arrowroot. It set nicely and could easily take some more for a more stable panna cotta. The flavor tasted like a sexier version of marshmallow fluff, especially after vigorous whisking to incorporate air and ensure proper distribution of the arrowroot.
Sherrie says
Many batches of panna cotta have been wasted trying to get this agar agar amount just right. I promise it is the best place to start, xx!
Sherrie says
Arrowroot? Not agar agar? I’ll have to try that some time.