Vegan Italian Pannacotta from Coconut Milk

This summer is really strange, with this uncertain weather you always do not know if it will be sunny or cloudy. Under these conditions, if you want to invite some friends to dinner, which menu do you choose to offer?

At the end, you close the dinner in laughter, embraced by the last rays of the sunny light filtering through the curtains, with a classic and simple dessert, made in a vegan way. This is an italian dessert that can satisfy everyone (even the cats that steal the blueberries from the table), but you are supposed to like coconut, of course!

Biancomangiare or pannacotta?

I was in doubt about the name of this dessert and, therefore, I tried to read up and found that the Biancomangiare (blanc-manger is its french name) is a sicilian preparation from the Middle Ages, based on the use of almonds, that the classic recipe of Pannacotta does not include.

My inspiration comes from Katy, author of the wonderful blog “Girovegando in cucina”, who used a recipe from the italian cookbook “La Cucina Etica Dolce“.

I served it with blueberries, but you can choose the topping ingredient you like the most!

vegan italian panna cotta with coconut milk and blueberries

Ingredients:

400 gr canned coconut milk
100 gr of soy milk
2 gr agar agar (1 + 1/2 teaspoon)
80 gr sugar
blueberries

Preparation time:

20 minutes preparation + at least 2 hours in the fridge

Kilokalories per serving:

260 kcal

Degree of Difficulty:
1/5

Preparation:

Weigh the agar agar with precision and melt it in the vegetable milk at room temperature, stirring well, preferably with a whisk.

Add the coconut milk after having shaken the can, you have to mix the fat part with the liquid one, and then add also the sugar to the mixture.

Pour into a saucepan and place on the stove over medium-low flame.

 

Since the boil, wait for 3 minutes, stirring constantly, and then pour into the cups you have chosen for serving.

Let the cups cool to room temperature and then place them in the fridge for at least 2 hours.

Wait for the magic … trying not to open the fridge door too often!

We have eaten them with a handful of fresh blueberries, just to balance the sweet taste of this simple dessert.

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  • Thalia @ butter and brioche - I never thought it was possible to make a vegan panna cotta before. I love that you used coconut milk.. and I bet it tasted seriously delicious! Pinned!ReplyCancel

    • Daniela - Thalia, you’re really welcome here and thank you so much for your appreciation! 🙂
      We’re italian, as you can see, and we’re trying to make the world see how much can be healthy, simple and cruelty free our Italian cuisine.
      The agar-agar is a magic ingredient… but you could also use potato starch instead, if you want a different
      thickener! By the way, the result will be delicious in both versions. We absolutely love it!ReplyCancel

  • Prajitura - Che idea geniale, e molto gustoso. ingredienti si adattano perfettamente.ReplyCancel

    • Daniela - Prajitura, grazie del tuo apprezzamento!
      Our idea was just to make it clear that you can get a good pannacotta without cow’s milk and animal ingredients!
      The base is fairly neutral so you can flavour absolutely as you want!
      Thank you so much for coming! <3ReplyCancel

  • Alison @ Food by Mars - I’m going to have to applaud you. Just came across this beauty from FoodGawker … I have to try this!! Kudos. Looks delicious and photos are pretty!ReplyCancel

  • Gli Aromi by Russino and the Origins of Sicilian Cuisine - Pepe Azzurro - […] giving very interesting cues for the creation of the traditional patisserie of Sicily: chocolate, bianco mangiare, testa di turco, cannoli, ice-cream, slushes… and all the delicacies that I warmly suggest […]ReplyCancel

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