Coconut Milk Pomegranate Panna Cotta (Printable Version)

Silky coconut milk pairs with bright pomegranate for a festive and dairy-free Italian panna cotta.

# The Ingredients You'll Need:

→ Base

01 - 1 can (13.5 oz) coconut milk
02 - 2 tablespoons maple syrup
03 - 1 teaspoon agar-agar powder

→ Topping

04 - 1/4 cup pomegranate seeds

# Step-by-Step Instructions:

01 - Pour the coconut milk and maple syrup into a saucepan and heat gently over medium heat until just warm, stirring to blend.
02 - Whisk in the agar-agar powder thoroughly, ensuring it dissolves completely. Bring the mixture to a gentle simmer.
03 - Continue simmering the mixture while whisking constantly for 2 minutes to fully activate the thickening agent.
04 - Evenly distribute the coconut mixture into four ramekins. Allow to cool briefly at room temperature, then refrigerate for at least 2 hours until set.
05 - Before serving, garnish each panna cotta with fresh pomegranate seeds.

# Additional Tips::

01 -
  • Uses only four basic ingredients you probably have on hand
  • Dairy-free gluten-free and completely plant-based
  • Ready in just over two hours with only about ten minutes of hands-on work
  • Light but satisfying and perfect for entertaining
02 -
  • Works for anyone avoiding dairy eggs and gluten
  • Agar-agar can be tricky if not simmered long enough so time this step
  • Easy to swap flavors by adding vanilla orange zest or cardamom
03 -
  • Chill the empty ramekins before pouring in the hot mixture for super quick set
  • Agar-agar needs at least two minutes of gentle simmering to gel properly so do not shortcut
  • If the panna cotta does not release easily from the ramekin dip the bottom in warm water for about ten seconds then run a thin knife around the edge
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