See How to Create This Here!
Golden Kiwifruit Panna Cotta with Macadamia Crumble
A luscious and silky smooth panna cotta that is completely vegan! The richness of the coconut panna cotta is complemented with a creamy macadamia crumble and the beautiful flavours of golden kiwifruit; exceedingly sweet with tropical notes of mango and pineapple.
This recipe is part of the easy vegan desserts to impress series.
- Creates: 4 panna cottas
- Dietary: V | VG | GF | can be made nut-free
- Prep Time: 5 minutes
- Cook Time: 20 minutes with at least 1 hour for setting
- Total Time: 1 hour 25 minutes
Vegan Panna Cotta
- 2 cans low-fat coconut milk (400mL each can)
- 2-3 tbsp coconut sugar
- 1/2 tsp agar agar powder
- 1 tsp vanilla extract
- Garnish with: mint leaves, passionfruit, golden kiwi
Golden Kiwifruit Syrup
- 6 golden kiwifruit, peeled and diced (best if very ripe to draw out the sweetness)
- 2 tbsp maple syrup, more to taste
- 4 small pieces of ginger
- 1/4 cup macadamia nuts
- 1 cup rolled oats
- 2 tsp vegan butter, melted
- 1-2 tbsp maple syrup (optional)
Vegan Panna Cotta
Make the panna cotta first because it needs to set in the fridge for at least 1 hour.
- Heat the coconut milk and sugar over medium-high heat. Stir frequently to prevent it sticking to the bottom. When it reaches a slight boil, whisk in agar powder. Let it boil for 2-3 minutes turning down the heat if it spills.
- Pour in vanilla extract and whisk to combine. Continue cooking for another 2-3 minutes. Remove the saucepan from heat and transfer the panna cotta mixture into ramekins*. Set in the fridge for 1-1.5 hours.
Make the macadamia crumble second so it can bake in the oven while you make the golden kiwifruit syrup.
- Preheat oven to 160°C.
- Combine macadamia crumble ingredients into a food processor. Pulse until the mixture is crumbly.
- Pour the crumble into a baking tray. Bake at 160°C for 20-25 minutes or until golden brown. Remove from oven and let it cool.
Golden Kiwifruit Syrup
- Heat the kiwifruit and ginger in a small saucepan over medium heat. Cook for several minutes until the kiwifruit is tender. Use a wooden spoon to mash the kiwi up.
- Whisk in maple syrup. Adjust according to your sweet tooth and to the sweetness of the kiwi.
- Remove the ginger pieces and let the syrup cool.
Serving the Panna Cotta
- Serve the panna cotta in the ramekins as it is or invert it onto a plate*.
- Pour over the golden kiwifruit syrup and scoop some passionfruit flesh over the top. Garnish with extra kiwi^ and mint leaves.
*Grease the ramekins beforehand to invert the panna cotta easily.
^You can also use any other fruits you have lying around! Kiwi goes well with passionfruit, bananas and even apples!
- To get achieve a very fine and smooth panna cotta: before pouring the panna cotta mixture into the ramekins, run it through a fine sieve to remove any remaining agar agar.
- About the agar agar powder: agar agar powder is different to agar flakes so if you’re using the flakes, you might need to use more than what the recipe says (around 1-1.5 tbsp) to set the panna cotta. Personally, I found that using 1 tsp of agar powder gave a nice soft and creamy consistency. If you prefer a firmer texture, add more agar.
- How to make it nut-free: omit the macadamias from the crumble and add in more oats, shredded coconut and flaxseed.
How to Make it Whole Foods
At Embody Nourish, we promote a plant-based diet that comprise mainly of whole foods. This means no oil (even ‘healthy’ oils such as coconut or olive oil), refined or processed foods. However we understand that this ideal is not yet mainstream so we strive to accomodate everyone while encouraging small changes.
As you can tell, this recipe is on the sweeter side and as much as we love our whole foods, we adore desserts too! Even though we promote a whole foods plant-based diet, there is nothing wrong with indulgences within a balanced lifestyle. Foods like this increase our quality of life and it’s good for our mental health to be able to enjoy these recipes guilt-free. Plus, we often share them with our friends and family and that’s what life is about!
In dessert cooking and baking, it’s harder to make changes to whole foods but here are some things you could try (although I can’t guarantee the outcome):
- Reducing the coconut sugar and maple syrup – the recipe won’t be affected much in this case.
- For the macadamia crumble, you don’t actually need butter to roast it. Just crumble the macadamia and oats and pop it in the oven!
- Instead of maple syrup, we recommend using date syrup or yacon syrup (according to our research, both are healthier especially the yacon syrup). Although this is the case, we don’t use yacon syrup regularly in our recipes because it’s hard to source.