Berry Coconut Panna Cotta
15 minOvulationVeganGluten-freeDairy-freeVegetarianStovetopGut healthAnti-inflammatorySteady energy
Servings:
4
·
Ingredients
- —400 ml coconut milk, canned
- —200 ml almond milk
- —3 tsp agar-agar
- —2 tbsp maple syrup
- —1 tsp vanilla
- —150 g mixed berries
Method
- 01In a saucepan, combine the cold coconut milk and almond milk. Whisk in the agar-agar until dissolved. Do not heat immediately — agar-agar needs to be evenly dispersed in cold liquid first.
- 02Place over medium heat and warm, stirring constantly, until it just comes to a simmer. Add the maple syrup and vanilla, stir to combine. Remove from heat — agar-agar sets when it cools, not when heated.
- 03Pour into moulds or glasses. Allow to cool at room temperature for 15 minutes, then refrigerate for 3 hours until fully set.
- 04Serve topped with fresh mixed berries. To unmould, run a knife around the edge and invert onto a plate.
Why this works
Coconut milk medium-chain triglycerides provide quick brain fuel; berries deliver anthocyanins reducing inflammation; agar-agar adds prebiotic fibre supporting microbiome.
Nutrition (per serving)
280
kcal
3g
protein
22g
fat
20g
carbs