Creamy Vegan Panna Cotta With Strawberry Sauce

You can make both the vegan panna cotta and the strawberry sauce at the same time or separately. They both take a while to chill, so the order doesn't matter. Directions for the panna cotta are listed first, then the strawberry sauce.

In a small saucepan, whisk together the coconut milk (13.66 oz), pure maple (3 tbsp), and vanilla paste (0.25 tsp). Taste and adjust sweetener if needed. Set your burner to medium heat. Whisk in the agar powder (0.5 tsp) for about 1 minute. Allow the mixture to come to a simmer, stirring occasionally. Start 1m timer

Once at a strong simmer, cook for about 4 minutes, stirring frequently. Monitor closely to prevent boiling over and reduce heat if necessary. Start 4m timer

While the panna cotta cooks, lightly spray the inside of your containers (glass cups, silicone molds, or ramekins) with [cooking spray] and spread a thin layer of oil with a basting brush or clean fingers.

Divide the mixture among 3 containers (or desired number). Refrigerate for at least 1 hour to set, ideally 4-6 hours for best coldness.

For the strawberry sauce, add the strawberries frozen (2 cup), lemon juice (3 tbsp), and pure maple (6 tbsp) to a small saucepan. Heat covered over medium-low heat, stirring occasionally. This will be faster with fresh strawberries.

Once the [strawberries frozen] are soft, lightly mash them with a potato masher or fork. Cook uncovered for 15-25 minutes (about 20 minutes) until the liquid reduces by half. It will thicken further as it cools. Start 20m timer

Optional: For a smooth sauce, strain the cooked strawberry mixture through a fine-mesh sieve set over a large vessel. Stir the pulp to extract more syrup. Refrigerate the strained syrup for several hours to chill. (Save the pulp for oatmeal or yogurt!)

To serve, either eat directly from the container or run a butter knife around the edge and invert onto a plate. Top with fresh berries like [strawberries], [blueberries], [raspberries], or [mint leaves], and a drizzle of strawberry sauce. Enjoy!

Store covered panna cotta and sauce separately in airtight containers in the refrigerator for up to 4-5 days.