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Vegan Coconut Panna Cotta with Roasted Rhubarb

By Lisa Faulkner
This coconut panna cotta with Roasted Rhubarb is dairy-free and delicious. Tropical coconut and tangy rhubarb come together for an easy pud by Lisa Faulkner. Make the panna cotta up to 2 days in advance for the ultimate…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 400g rhubarb, cut to 1cm pieces
  • 100g caster sugar, plus 2 tbsp
  • 1 tsp vanilla extract
  • 3 tbsp grenadine
  • 6½g Dr. Oetker vege-gel sachet
  • 400ml full-fat coconut milk
  • 200ml coconut cream
  • 1 tsp vanilla bean paste

Method

4 steps

  1. Step 1

    Heat the oven to 180°C/ 160°C fan/ gas 4. Spread the rhubarb over the base of a baking tray, sprinkle with 2 tbsp sugar, the vanilla extract and 3 tbsp grenadine then cover with foil and roast for 30 mins. Set aside to cool.

  2. Step 2

    Pour 100ml water into a jug and whisk in the vege-gel until dissolved.

  3. Step 3

    Pour the coconut milk and cream into a pan with the vanilla bean paste and remaining sugar. Add the vege-gel mix and whisk well. Set over a medium heat and gently bring to a simmer, whisking frequently until just boiling.

  4. Step 4

    Remove from the heat and pour into ramekins, small jars or serving glasses. Allow to cool then transfer to the fridge to set for at least 2 hours. Serve with the rhubarb compote.