Coconut Panna Cotta

This is my vegan take on panna cotta. It's quite fresh and light and great for people wh don't have a sweet tooth -I don't and I often find Indian desserts a bit cloying as a result. Made with creamy coconut milk, it doesn't set as firm as a regular panna cotta - it's a little softer -but thar okay I like to makeit in individual bowls or smallglasses rather than worry about turning it out of a larger vessel, which makes it ideal for dinner parties. You can also make it ahead of time and keep it in the refrigerator until you're ready to serve, adding the passionfruit and coconut topping at the last minute.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the coconut milk, yanilla, maple syrup and measured water in a saucepan and stir to combine. Sprinkle over the vege-gel and mix to dissolve, then add the lime zest and juice.

Step 2

Set the pan over a low heat and gently bring to the boil, then remove from the heat.

Step 3

Divide the mixture equally among 4 small heatproof bowls. Put into the refrigerator for at least 4-6 hours, or ideally overnight, to set.

Step 4

To serve, remove from the fridge and top with the passionfruit pulp, sprinkle with the toasted coconut and enjoy.