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Blemish Clear MoisturizerPeppermint Cookie Panna Cotta
Servings
6
This festive vegan panna cotta delivers a cool, creamy twist on the traditional holiday dessert that features a bright peppermint flavor and a silky coconut cream base. Naturally sweetened with BetterStevia® Peppermint Cookie Liquid Sweetener and thickened with a vegan substitute for gelatin, NOW Real Food® Agar Powder, it’s a no-bake treat that feels indulgent but is easy to prepare. Created in partnership with our friends at VegNews, it’s the perfect plant-based, make-ahead dessert to wow guests at winter gatherings.
Ingredients
1 teaspoon
vegetable oil
2
(14-ounce) cans coconut cream
1 tablespoon
BetterStevia® Liquid, Peppermint Cookie
1 teaspoon
Agar Powder
1
vanilla bean
Fresh mint leaves for garnish
Directions
- Lightly grease six 4-ounce ramekins with vegetable oil and set aside.
- In a medium pot, add coconut cream, peppermint cookie stevia, and agar powder.
- Split vanilla bean lengthwise, scrape out seeds, and add seeds and pod to pot.
- Set pot over medium-high heat and bring to a gentle simmer. Stir frequently for about 3 minutes to fully dissolve agar-agar. Remove from heat and discard vanilla pod.
- Divide mixture evenly between prepared ramekins. Refrigerate 1 hour, or until fully set.
- Once set, remove from refrigerator and run a thin knife around edge of each panna cotta to loosen. Place a serving plate on top of ramekins, invert, and gently tap or wiggle until the panna cotta releases.
- Garnish with fresh mint and serve.
