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Blueberry and Coconut Kefir Panna Cotta Pots

4-6

Ingredients

  • 270ml tin coconut milk
  • 1 tbsp agar agar powder
  • 730ml The Culture Co. Blueberry Kefir
  • 1 tsp vanilla bean paste
  • Fresh blueberries, to decorate
  • Coconut flakes, to decorate

 

BLUEBERRY COMPOTE

  • ½ cup fresh or frozen blueberries
  • 2 tbsp caster sugar
  • 60ml water
  • 1 tsp vanilla bean paste

Directions

NOTE
You will need to begin this recipe at least 6 hours before

STEP 1
To make panna cotta pots, add coconut milk to a small saucepan. Whisk in the agar agar then place over a medium heat, bring to a boil then reduce heat to low and allow to simmer for 5 mins, whisking regularly.

STEP 2
Allow coconut milk mixture to cool slightly then whisk in the kefir and vanilla bean paste. Pour into 6 small dishes and place into the fridge for at least 6 hours to set.

STEP 3
To make blueberry compote, combine all ingredients in a small saucepan over medium heat. Cook, stirring regularly, for 5-8 mins until sugar dissolves and blueberries just start to collapse.

STEP 4
To serve, spoon compote over the panna cotta pots. Decorate with extra fresh blueberries and coconut flakes and serve immediately.

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