Vegan Coconut Panna Cotta with Roasted Rhubarb
By Lisa Faulkner
Published on 30 January 2024
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 prep-ahead dessert. Serve any leftover compote over yoghurt and granola or spooned over ice cream. Looking for more Lisa Faulkner recipes? Look no further.
Time and servings
50 minsTotal time
6Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 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
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.Step 2
Pour 100ml water into a jug and whisk in the vege-gel until dissolved.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.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.