Sweet Potato Panna Cotta
Recipe and photo by Tami Ganeles Weiser
half-cup servings (3 cups total)
Prep Time: 5 minutes Cook Time: 15 minutes
This is a southern spin on a traditional Italian panna cotta, a light eggless custard. Ours is bound with agar, a powdered, tasteless sea vegetable, and not gelatin with great results.
1⅔ cup sweetened coconut milk, chilled
1 cup canned unsweetened coconut cream
¾ cup cooked pureed sweet potato
¼ cup dark brown sugar
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon white pepper
⅛ teaspoon kosher salt
4 teaspoons agar agar flakes (such as Eden Brand)
Freshly grated nutmeg, optional
- Place 6 6-ounce ramekins on a tray.
- Combine the coconut milk, coconut cream, sweet potato, sugar, cinnamon, allspice, nutmeg, white pepper, and salt in a medium saucepan over medium heat. Cook until the mixture begins to bubble around the edges.
- Whisk in the agar agar. Cook until the agar agar is dissolved, about 5 minutes. Pour the cream into the ramekins and cool slightly. Cover lightly and transfer to refrigerate. Cool completely.
- Serve with 2 tablespoons Dairy-Free Coconut Whipped Cream on top of the chilled panna cotta. Sprinkle with the nutmeg.
The panna cotta is best served the day it is made. Left overnight in the refrigerator, liquid begins to separate.
This dessert is delicious when served with Coconut Whipped Cream, as shown.