To all those who asked for more vegan recipes, especially dessert recipes, here’s one for you, and it’s gluten free too. Even if you don’t have dietary requirements, this Coconut Panna Cotta Tart is the perfect light tropical treat.
If you don’t like coconut, you’ll have to skip this one as this recipe has a double dose both in the crust and the filling.
This crust has definitely become one of my favourites with the combination of coconut flour and ground almonds. It gives so much extra flavour to the tart. The filling is made with deliciously creamy coconut cream and a hint of vanilla.
Top with your choice of tropical fruit and you have a stunner to grace your table.
Coconut Panna Cotta Tart (VG, GF, DF)
With a double dose of coconut, this Coconut Panna Cotta Tart is the perfect light tropical treat. This crust is a combination of coconut flour and ground almonds, giving so much extra flavour to the tart. The filling is made with deliciously creamy coconut cream and a hint of vanilla. Top with your choice of tropical fruit and you have a stunner to grace your table.
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Ingredients
Coconut & Almond Flour Crust
- ¾ Cup Coconut Flour
- ¾ Cup Almond Flour
- ¼ tsp Salt
- ½ Cup Water
- ¼ Cup Maple Syrup
- ¼ Cup Coconut Oil Melted
Panna Cotta Filling
- 400 ml Coconut cream or coconut milk 1 can
- ¼ tsp Agar Powder*
- 2 Tbsp Castor Sugar or maple syrup if you prefer
- ¼ tsp Vanilla paste, extract, or the seeds of one vanilla pod** Optional
Instructions
Coconut & Almond Flour Crust
- Preheat the oven to 180°C
- In a bowl, combine the flours and salt and whisk through to ensure there are no lumps
- Measure out and combine the, melted coconut oil, water and maple syrup then add to the dry ingredients. Mix through until thoroughly combined. Since this crust is eggless, it will be quite crumbly so will need to be spooned into your tart tin instead of rolled out
- Spoon the mixture into a 20 – 22cm round tart tin, or a 35 x 11cm rectangular tart tin, preferably with a removable bottom. Use a silicone spatula or a spoon to press the mixture up the sides and ensure it is firm. Then spread the remaining mixture over the bottom and pat down to ensure a firm crust
- At this stage you can place it in the fridge or freezer for a few minutes to firm up, however this is optional. Bake for 15 – 20 minutes until the edges start turning golden
- Remove from the oven and place the crust, still in the tin, on a cooling rack to cool completely before filling
Panna Cotta Filling
- Ensure the crust is completely cool before filling with the panna cotta mixture
- Add the coconut milk, sugar and agar to a small saucepan and bring to a boil, stirring occasionally. Once boiling, reduce the heat and let simmer cook, while stirring, for around 2 – 3 minutes
- Remove from the heat, stir in the vanilla, then immediately pour into the tart crust. Set aside for a few minutes to cool slightly
- Place in the fridge for around 4 hours or overnight to set
- Decorate with fruit of your choice and serve
Notes
*Agar sets a lot firmer than gelatine and gives a less creamy texture so you need very little in order to set the panna cotta. Too much and the panna cotta will be ‘rubbery’. If you prefer to use gelatine, vegan or other, instead of agar, substitute with 2 teaspoons of gelatine powder or 2 leaves/sheets of gelatine.
**The vanilla is optional. If you don’t like the look of the black specks (seeds) then use extract instead
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