Iced Vanilla Latte Panna Cotta
This vegan Iced Vanilla Latte Panna Cotta blends creamy coconut, vanilla, and bold espresso into a smooth, chilled dessert that slaps in elegance.
Ingredients
- 1 cup canned coconut milk full fat for that creamy goddess texture
- ¾ cup unsweetened almond milk
- ¼ cup maple syrup
- 1 ½ tsp agar agar powder vegan gelatin substitute
- 1 tbsp vanilla extract
- ¼ cup brewed espresso cooled
- Pinch of salt
Optional toppings:
- Vegan whipped cream
- Crushed espresso beans
- Dusting of cinnamon
- Confidence
Instructions
- In a saucepan, combine coconut milk, almond milk, maple syrup, agar agar, and salt. Whisk like it owes you money.
- Bring mixture to a simmer over medium heat. Stir constantly for about 3–4 minutes until it thickens slightly.
- Remove from heat. Add vanilla extract and espresso. Stir until it looks like your latte dreams came true.
- Pour into ramekins or cute glasses. Cool at room temperature for 10 minutes because you're patient and mature.
- Transfer to the fridge. Chill for at least 4 hours or until set and jiggly (like your post-brunch mood).
- To serve, run a knife around the edge and flip it dramatically onto a plate, or just eat it straight up.
- Add toppings if you’re feeling extra, or keep it simple and let the flavor show off.
Notes
Nutritional Values (Per Serving):
- Calories: 190
- Total Fat: 11g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Serving):
- Calcium: 6%
- Iron: 10%
- Magnesium: 7%
- Potassium: 8%
- Vitamin B6: 4%
Notes & Tips:
- Don’t swap agar for gelatin unless you want to break up with your ethics.
- Chill it overnight for the best texture—it’s called delayed gratification.
- Serve in a coffee mug for full latte illusion, just don’t drink it through a straw.
- Pairs well with a latte in one hand and a rom-com in the other.