Veganuary Special: Coffee Panna Cotta

Veganuary shouldn’t mean skipping out in rich, creamy desserts. These coffee Panna Cotta (literally “cooked cream”) use our Ethiopia Yirgacheffe coffee, coconut milk and your favourite plant-based milk, to create an indulgent treat that happens to be easy on the planet!

400ml Coconut Milk

150ml Strong Coffee 

(Brew 35g of coarse-ground coffee in a French press, with 250ml of water, for 5 minutes.)

150ml Plant Milk (We used Oatly Barista) 

80g Caster Sugar 

5g Agar Agar powder 

1/2 tsp Vanilla Extract 

1. Combine all ingredients in a saucepan and whisk to combine. 
2. Bring to the boil, remove from the heat until it’s calmed down, return it to the boil and remove from heat again.
3. Repeat this process 2 more times, for a total of 4 boils. It seems strange, but this is a necessary step to activate the agar agar powder!
4. Pour the mixture into a heatproof jug, then carefully pour out into small pudding moulds, or larger wine glasses. Chill for 2 hours.
5. To serve:

• If using moulds, dip each mould in hot water, run a knife around the edge of the Panna Cotta, and carefully turn out. 
• If serving in wine glasses, dish up, perhaps with a sprinkle of cocoa or a drizzle of coffee syrup!