A rich, creamy, smooth panacotta, covered with crunchy coconut flakes.
This is richer than a dairy-based panacotta, and looks impressive. It’s well worth spending the money on agar-agar flakes as they work incredibly well (the Japanese have used them for centuries), are preservative- and chemical- free and even contain nutrients from the sea vegetables they’re made from.
cooking time 8 minutes plus 1½ hours chilling time serves 2
400ml coconut cream
2½ tbsp xylitol or fruit sugar
1 vanilla pod
2 tsp agar agar flakes
unsweetened coconut flakes, to serve
1 Spoon the coconut cream into a saucepan and heat gently over a low heat, until it has softened into a liquid. Add the xylitol or fruit sugar and the vanilla pod and sprinkle the agar agar flakes over. Turn up the heat and bring almost to the boil. Turn the heat down and leave to simmer for 3-5 minutes until the agar agar flakes have dissolved, stirring occasionally.
2 Meanwhile, heat a heavy-based frying pan over a medium heat until hot. Add the coconut flakes and dry-fry until lightly browned, turning frequently to prevent burning. Tip the toasted flakes into a bowl.
3 Remove the coconut liquid from the heat, discard the vanilla pod and, using a hand-held electric whisk, beat well for 1-2 minutes.
3 Pour the liquid into two 175ml ramekins and leave to chill in the fridge for at least 1½ hours until set. Sprinkle with the toasted coconut flakes and serve.