Plant-Based Panna Cotta with Strawberry–Rhubarb

Name: Plant-Based Panna Cotta with Strawberry–Rhubarb
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 tsp Agave Nectar; 1 tsp Cane Sugar; 14 oz Coconut Milk; 1 tsp Coconut Oil; 2 tsp Dried Lemon Peel; 2 tbsp Lemon Juice; 2 tbsp Orange Juice; 0.33 cup Rhubarb; 0.75 cup Sliced Strawberries; 2 tbsp Sweetened Coconut Flakes; 0.25 cup Unsweetened Soy Milk; 1 whole Vanilla Bean

Dessert 🍰Snack 🍿 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Plant-Based Panna Cotta with Strawberry–Rhubarb is luxuriously creamy from coconut milk, gently perfumed with real vanilla, and set with agar for a delicate wobble. A bright strawberry–rhubarb topping with citrus notes adds tangy contrast and freshness. Perfect for spring gatherings, light desserts after dinner, or when you want a refined sweet that feels both fresh and indulgent.

Prep20 mins
Cook25 mins
Serves4
DifficultyMedium

1

Whisk the soy milk with the agar-agar and set aside.
2

Whisk the can of coconut milk and pour it into a saucepan. Add the cane sugar. Split the vanilla bean lengthwise; use the back of the knife to scrape out the pulp and add it to the coconut milk. Add the bean casings to the saucepan. Whisk in the agar-agar milk. Heat over medium heat, stirring often, until small bubbles form around the edges. Reduce the heat to medium-low and simmer until thickened, about 10 minutes. Remove from the heat and discard the vanilla bean casings.
3

Purée the strawberries. Pour half of the purée into the coconut milk and mix well. Let the mixture cool slightly, about 10 minutes. Grease four 6-ounce ramekins. Evenly divide the coconut milk mixture among the ramekins and tap to release any air bubbles. Cover and refrigerate until firm, about 5 hours.
4

Meanwhile, make the sauce by simmering the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce. Continue to simmer until thickened, about 10 minutes, then set aside to cool.
5

When the coconut ‘panna cotta’ are firm, run a knife around the edges if needed and invert onto a plate. Top with the cooled rhubarb sauce and lemon zest.