Grapefruit & Coconut Panna Cotta Dessert (vegan recipe)

This is a great vegan recipe all the panna cotta and jelly lovers. Coconut milk is used in place of cream, and agar-agar or Kanten is used in place of gelatin.

If you can’t find agar, you can substitute with gelatin powder following 8:1 powdered gelatin to powdered agar conversion.

Grapefruit & Coconut Panna Cotta Ingredients:

Coconut layer:

Coconut milk, 1 can (14oz/414ml)

Water 3 tbsp

Sugar 2 tbsp

Agar powder 1.5 tsp

Vanilla extract

Grapefruit layer:

Grapefruit juice, 1/2 cup (120ml)

Grapefruit sections

Sugar 1 tbsp

Agar powder 0.5 tsp

Mint leaves

Grapefruit & Coconut Panna Cotta Directions:

To make coconut panna cotta

1. Add water and agar powder in a pot on low heat, stir until agar agar is fully dissolved.
2. Add 1 can of coconut milk, sugar, and vanilla extra, stir until sugar melts.
3. Pour mixture into 4 cups. Refrigerate 4 hours or until firm.

To make grapefuit agar

1. Add grapefuit juice and agar powder in a pot on low heat, stir until agar agar is fully dissolved.
2. Add sugar and mint leaves, stir until sugar melts.
3. Carefully put grapefruit sections inside the cup, and slowly drizzle chilled grapefruit jelly on top of coconut layer. Set in fridge for 4 hours and serve.

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