Vegan Coconut Pandan Panna cotta
Ingredients:
2 cans organic coconut milk—low fat
2 inches of frozen pandan leaves
Cardomon seeds—½ teaspoon crushed into a powder
Agave 2 tablespoons
2 teaspoons organic agar agar
1 teaspoon of vanilla extract
Directions:
Place the pandan leaves in ½ cup of water and simmer down until reduced to half—this is done to extract the flavor of the pandan leaves.
In a large ceramic pot, bring the coconut milk to a boil, and when steadily boiling over medium heat, add cardamon, vanilla, agave, and the pandan extract.
Whisk in the agar agar and allow the mixture to continue to boil. Whisk continuously for another 6–8 minutes.
Pour the mixture into little ramikans and refrigerate for 5 hours.
Serve with any jam or simply on its own!
This recipe has the classic flavor of Asia. By using low-fat coconut milk, the set panna cotta is very light and akin to young coconut. The flavor of the pandan adds to the authenticity of this desert. You can also use almond milk and regular milk combinations. As always, I wish that you keep your health in center focus and live long and strong!
