Strawberry Panna Cotta

This luscious vegan panna cotta is topped with fresh strawberry sauce for a delicious dessert that adults and kids alike will gobble up! Impressive enough to serve at a dinner party, it's made with just 5 ingredients and a few minutes of active prep time.

Course Healthy Dessert Recipes

Cuisine American

Prep Time 15

Cook Time 10

Additional Time 4

Total Time 4 25

Servings servings

Calories 351kcal

Author Lauren Keating

Equipment

Ingredients

For the panna cotta:

1 ¾ cup nondairy heavy cream see note
½ cup granulated sweetener such as Swerve
½ cup unsweetened vanilla coconut milk divided
2 teaspoons powdered agar agar

For the Strawberry Sauce:

2 cups fresh strawberries stems removed
2 Tablespoons granulated sweetener such as Swerve
1 teaspoon powdered agar agar
2 Tablespoons very hot water

Instructions

To make the panna cotta: Combine the heavy cream, sweetener, and 2 Tablespoons of nondairy milk in a saucepan. Cook over low heat, stirring occasionally.
Meanwhile, in a small bowl, whisk 2 teaspoons of agar agar into the remaining milk.
When the cream begins to simmer, whisk in the agar agar mixture.
Cook, stirring constantly, for about 2 minutes or until slightly thickened. Do not overcook. Remove from the heat and strain through a fine mesh colander into a measuring cup. Let cool for 5 minutes.
Divide the mixture among your serving vessels. Let cool to room temperature, then refrigerate for 2-3 hours until fully set.
To make the strawberry sauce: Add the strawberries and sweetener to a blender or food processor. Puree to make a smooth sauce. Pass through a strainer to remove the seeds.
In a small bowl, whisk together the agar agar with the hot water until dissolved. Stir into the strawberry puree.
Pour the strawberry sauce over the set panna cotta. Return to the refrigerator for 1-2 hours, until set.

Notes

Silk nondairy heavy whipping cream is great in this recipe, but it can be hard to find. You can also use unsweetened coconut cream.

Nutrition