Dairy Free Panna Cotta Recipes

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DAIRY-FREE COCONUT MATCHA PANNA COTTA RECIPE BY TASTY



Dairy-Free Coconut Matcha Panna Cotta Recipe by Tasty image

Here's what you need: coconut oil, coconut cream, cane sugar, matcha powder, agar agar, hot water, coconut flake

Provided by Crystal Hatch

Categories     Desserts

Yield 4 servings

Number Of Ingredients 7

coconut oil, for greasing
2 cups coconut cream
¼ cup cane sugar
1 tablespoon matcha powder
½ teaspoon agar agar
¼ cup hot water
coconut flake, for garnish

Steps:

  • Grease 4 4-ounce (115 g) ramekins with coconut oil and set aside.
  • In a medium saucepan over medium-low heat, combine the coconut cream, sugar, and matcha powder. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
  • Add the agar agar to hot water and stir until there are no lumps and the agar agar is fully dissolved.
  • Pour the agar mixture into the warm coconut cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins.
  • Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
  • When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with coconut flakes.
  • Nutrition - Calories: 329, Total fat: 27 grams, Sodium: 16 mg, Total carbs: 23 grams, Dietary fiber: 7 grams, Sugars: 16 grams, Protein: 3 grams
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 17 grams, Fat 47 grams, Fiber 0 grams, Protein 4 grams, Sugar 66 grams

DAIRY-FREE VANILLA BEAN PANNA COTTA RECIPE BY TASTY



Dairy-Free Vanilla Bean Panna Cotta Recipe by Tasty image

Here's what you need: raw cashews, warm water, coconut oil, water, kosher salt, organic cane sugar, vanilla bean, hot water, agar agar, fresh berry

Provided by Crystal Hatch

Categories     Desserts

Yield 4 servings

Number Of Ingredients 10

¾ cup raw cashews
warm water, for soaking
coconut oil, for greasing
1 ¼ cups water
kosher salt
¼ cup organic cane sugar
1 vanilla bean, seeded
¼ cup hot water
1 teaspoon agar agar
fresh berry, for ganish

Steps:

  • Add the cashews to a medium bowl. Pour in enough warm water to completely cover the cashews, then soak for at least 2 hours, or overnight. Drain.
  • Grease 4 4-ounce ramekins with coconut oil and set aside.
  • Add the cashews to a blender with the water and a pinch of salt. Blend on high speed for 2 minutes, or until very creamy.
  • In a medium saucepan over medium-low heat, combine the cashew cream, sugar, and vanilla bean seeds. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
  • Add the agar agar to the hot water and stir until there are no lumps and the agar agar is fully dissolved.
  • Pour the agar mixture into the warm cashew cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove the cream from the heat and immediately divide between the greased ramekins. Smooth the tops.
  • Refrigerate for at least 30 minutes, or until ready to serve. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
  • When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with fresh berries.
  • Enjoy!

Nutrition Facts : Calories 193 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, Sugar 9 grams

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