Coconut & vanilla panna cotta
A light, refreshing, plant-based dessert perfect for a Hopewood Christmas table. Light, creamy, subtly sweet, and visually stunning this will feel indulgent without heaviness.
- 400ml can full-fat coconut milk
- 200ml plant-based cream (e.g., oat or soy)
- ¼ cup maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 2 teaspoon agar-agar powder (or 1 tablespoon if using flakes)
- Pinch of salt
- Fresh berries (strawberries, raspberries, blueberries)
- Toasted coconut flakes
- Edible flowers
- In a small saucepan, mix coconut milk, plant-based cream, maple syrup, vanilla, salt, and agar-agar.
- Bring to a gentle simmer over medium heat, whisking constantly. Simmer for 2–3 minutes until agar-agar is fully dissolved.
- Divide mixture into 6 small glasses or ramekins. Let cool slightly before refrigerating for at least 2 hours, or until set.
- Top with fresh berries, toasted coconut, or edible flowers for a festive, natural finish.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
