November 21, 2018

Vegan Coconut Milk Panna Cotta with Rosemary Grove Peaches


(Makes 6 Servings)

  • 1 cup coconut milk
  • 1 cup coconut cream
  • 2 tablespoons RAW honey
  • 1 ½  rounded tablespoon agar agar
  • ¼ teaspoon vanilla powder OR ½ teaspoon vanilla extract
  • 1 or 2 large lemons, the juice and the zest
  • white peaches (about 1 for every 2 people = 3 in this case)
  • 2 sprigs fresh rosemary, broken into one inch “mini sprigs”
  • a large handful of pinenuts
  • 6 ramekins



For Panna Cotta:

  1. Add all ingredients to pot, bring to a boil.
  2. Let boil for five minutes, whisking the whole time.
  3. Bring to simmer for five minutes.
  4. Add to small ramekins.
  5. Refrigerate until fully congealed. Up to 4 hours depending on ramekin size.


For Peaches:

  1. Cut peaches into 1 inch “cubes” or even a bit smaller.
  2. Place in a ziplock bag, or glass bowl with cover.
  3. Squeeze in the juice of the lemon. If the lemon isn’t too juicy, add the juice of another.
  4. Add in the rosemary florets.
  5. Squeeze air out of bag and seal. Alternatively cover the bowl with an airtight lid.
  6. Let sit for three hours at least at room temp, after which you can put in the fridge until ready to use.


For the Pine Nuts:

  1. Heat a stainless steel pan over medium heat for one minute.
  2. Add pine nuts and let toast for 2 or 3 minutes or until golden brown. WARNING: they burn easily, do not tend to the baby or google anything in this time period.


To Assemble:

Put some peaches on the panna cotta, sprinkle with pine nuts, add a floret of rosemary to make it look pretty. Pour a cold glass of Moscato d’Asti. EAT!


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