Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
In a small cup, mix well water and agar agar powder, avoiding clumps. Add half of a can of coconut milk (200 gr) and stir.
Step 2
In a pan, let simmer the milk + agar mixture and when it comes to a boil add the other half of coconut milk, agave and vanilla.
Step 3
Let cook for 5 minutes or so (low heat).
Step 4
Pour the liquid into your molds or glasses and let cool down at room temperature for 10 minutes, then in the fridge.
Step 5
In another pan, let the frozen strawberries defrost - with the water - at low heat.
Step 6
Then add lemon zest, basil chiffonade (cut basil into long, thin strips) and brown sugar.
Step 7
Let simmer until it becomes syrupy and set aside.
Step 8
Serve your vegan coconut panna cotta with the strawberry basil compote.
Your folders
thelittleepicurean.com
Your folders
addictedtodates.com
5.0
(74)
Your folders
cooking.nytimes.com
4.0
(126)
Your folders
allrecipes.com
4.7
(448)
10 minutes
Your folders
tasteatlas.com
4.1
(150)
15 minutes
Your folders
cooking.nytimes.com
4.0
(59)
Your folders
preppykitchen.com
4.9
(85)
5 minutes
Your folders
cookingclassy.com
5.0
(2)
10 minutes
Your folders
nonnabox.com
5.0
(8)
5 minutes
Your folders
ricette.giallozafferano.it
4.2
(319)
15 minutes
Your folders
cucchiaio.it
4.0
(141)
25 minutes
Your folders
davidlebovitz.com
Your folders
myfoodandfamily.com
2 hours
Your folders
cookidoo.com.au
6 hours, 15 minutes
Your folders
food52.com
4.7
(3)
30 minutes
Your folders
detoxinista.com
4.6
(26)
Your folders
wellnourished.com.au
5.0
(2)
5 minutes
Your folders
merryboosters.com
5 minutes
Your folders
olivemagazine.com