Try making this Italian favourite using all natural and wholesome ingredients. Using coconut cream, maple and fresh coconut for a decadent pannacotta that is so creamy that you’ll forget it’s good for you!
I think pannacotta is practically a perfect dessert: it’s easy, quick, delicious and almost foolproof. You can adjust the ingredients to suit various diets, naturally gluten free and completely adaptable for vegan and dairy free diets.
It’s also perfectly dreamy, creamy and a sure fire way to impress dinner guests. Pannacotta is one of those recipes that you think involve hours of preparation and infinitesimal measuring, but it’s simply not the case.
The traditional version is of course made with cream, but since developing my eCookbook for vegan ice creams, i’ve seen the wonder coconut cream can create so thought i’d try this dessert favourite using more wholesome and nourishing ingredients.
It couldn’t be simple with only a few ingredients: coconut cream, sweetener, flavouring & thickener (I found agar agar worked the best, but you could also try cornflour). The flavour combinations are endless, some to get you going: vanilla bean, lime, raspberry, cherry, chia tea, rose & pistachio, green tea, coffee, nutella & vanilla bean, mango etc…
The intent in the method is to balance the right amount of thickener to coconut cream so that you achieve a firm set dessert that has that delicate and soft wobble you’ve come to expect.
You only need a simple mould. Either a special pannacotta mould, a jelly mould or any other small bowl/jar you’d like to set the dessert in.
I chose to make mine a fresh and simple passionfruit pannacotta but am keen to try a lime version soon.
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What you need:
- 4-6 pannacotta moulds
- Coconut oil spray
- Paper towels
- Medium bowl
Ingredients (makes 4-6):
- 8 passionfruits, save 2 for serving
- 400mL can coconut cream
- 1/4 cup maple syrup
- 1 teaspoon agar agar
- ½ teaspoon vanilla bean paste
- To serve: fresh passionfruit
1. If you’re using moulds, lightly spray them with coconut oil then wipe down to leave just a slight residue. If not you can skip this step.
2. Half the passionfruits and spoon the pulp into the saucepan.
3. Pour the coconut cream and maple syrup in with the passionfruit.
4. Turn onto a low-medium heat and stir.
5. Mix the agar agar with a few drops of water until a paste is formed. Stir the paste into the coconut mixture. You can skip this step by sprinkling the agar agar over the coconut mixture but I find making the paste ensures less lumps. Allow the mixture to steep on a low heat, be careful not to burn. Around 10-15 minutes is a good time for the agar agar to thicken and the passionfruit to flavour the coconut milk.
6. Turn off the heat, strain through a fine sieve into a bowl.
7. Stir through the vanilla bean paste. Pour into the moulds and pop in the fridge to set overnight or for at least 4 hours.
8. Serve with fresh passionfruit and let the compliments flow.
Storage: in their moulds in the fridge for up to 5 days.
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For another similar recipe try Tegan’s coconut chia pannacotta.
Anisa – The Macadames. xx