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Vegan Panna Cotta with Brown Sugar Sauce



  • 1 can of full-fat coconut milk
  • 1 tsp powdered agar
  • 1/4 tsp salt
  • 1 TB raw agave
  • 1 tsp organic liquid lecithin
  • 2 TB Earth Balance
  • 1 TB brown sugar


  1. Place the coconut milk in a small saucepan over medium heat. Whisk until well emulsified and bring to a small boil. Add in the agar, salt and agave and whisk for about 2 minutes. Add in the lecithin, whisk again, and remove from the heat.
  2. Pour into ramekins with lids or custard cups (grease with a little cooking spray or brush with oil first) and place in the refrigerator to gel overnight.
  3. To serve, slide a knife around the panna cotta, then place a plate on top of it. Flip it upside-down to release the panna cotta onto the plate.
  4. In a small cast-iron pan, heat the vegan butter and brown sugar over medium-low heat until it starts to slightly caramelize. Drizzle the sauce over the panna cotta and serve immediately.