Coconut panna cotta

Coconut panna cotta

The Medicinal Chef: Healthy Every Day
Martin Poole

I remember the first time I tried a vanilla panna cotta – it felt like a heavenly white chocolate whirlwind! But gallons of cream, sugar and gelatine mean that panna cotta is not the healthiest pudding out there. So here’s a re-vamped version.


Quantity Ingredient
1 tablespoon agar agar
400ml coconut milk
1 vanilla pod
1 tablespoon stevia, or to taste (see note)
coconut shavings, toasted, to serve (optional)
fresh raspberries, to serve (optional)


  1. Dissolve the agar agar in 2 tablespoons water (check the instructions on the packet). Put the coconut milk in a pan. Split the vanilla pod in half and scrape out the seeds with the back of a knife, then add them to the coconut milk along with the stevia. Place the pan over a medium heat. Cook, stirring constantly, for 6 minutes. Add the agar agar mixture and keep stirring for another 2–3 minutes.
  2. Pour into moulds such as small wine glasses or ramekins. Refrigerate for 4–6 hours. Serve on their own, or scattered with toasted coconut shavings and raspberries, if you like.

Good for:

  • High cholesterol, energy boost

Star ingredient:

  • Stevia is a plant-based sweetener that’s truly benign. Many so-called healthy sweeteners claim to be completely harmless but send blood sugar levels sky high, so I see no benefit there. Stevia has no influence on blood sugar at all, which means we can finally enjoy sweetness without compromising our health. It’s available in health food shops and some supermarkets. The sweetness of different brands varies, so you might need to adjust the quantity accordingly.
The Medicinal Chef
Healthy Every Day
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