Coconut Panna Cotta with Mulled Strawberries

This simple dessert looks stunning on the dinner table. The strawberries are slightly mulled for a few hours so the flavours can develop. If you want to intensify the flavour for a more adult version add a few tablespoons of organic white wine, brandy or sake.

If you don't have access to young coconuts you can substitute coconut meat for 1 cup cashews that have been soaked for 2-4 hours.

You can find this recipe, along with 100+ new plant-based recipes from Megan May on The Unbakery App!

Make time: 30 mins | Setting time: 4 - 5 hours | Serves: 4 - 6 | Equipment required: blender

Ingredients

Panna cotta

1 cup almond milk

1 ¼ cups young coconut flesh

½ tsp agar agar powder

⅓ cup sweetener (coconut nectar or light raw agave)

1 tsp vanilla extract

pinch sea salt

⅓ cup melted cold-pressed coconut oil

Mulled strawberries

2 1½ cups fresh strawberries

1 tsp vanilla extract

1 tsp sweetener (coconut nectar, light raw agave or raw honey)

a few peels of lemon zest

juice of 1 orange

optional — 3 tablespoons organic white wine or other alcohol like brandy or sake

Method

Panna cotta

Place all ingredients, with exception of coconut oil, in a blender and blend until very smooth (when using agar agar powder you need to blend until there is a small amount of heat in the mixture to allow the agar to activate – you don’t want it to get hot and cook it though). Add coconut oil with the blender still running and continue to blend until it emulsifies into the mixture.

Divide panna cotta between 4-6 glasses or ramekins and leave in the fridge to set for 4-5 hours.

Mulled strawberries

Chop strawberries into quarters and place in a non-reactive bowl along with the rest of the ingredients and leave in the fridge for 2-4 hours to mull.

To serve

Remove lemon zest from the strawberries. Take one quarter of the strawberry mixture and blend until smooth, and fold back through the rest of the mulled strawberries. Divide between the set panna cottas and serve.