Creamy vegan blood orange panna cotta with a coconut milk base suffused with vanilla bean and clove, and a swirl of ruby-hued blood orange juice on top. Share it with someone you love.
Making homemade Valentines with kids is stupidly stressful. The whole process of making (all of) them, finding the right class list, and trying to control the glitter leaves me feeling harried. This year, things changed. My older daughter now only makes a handful of cards, giving them to just her closest friends. And my littlest cranked out her Valentines all by herself weeks ago. No panic, no glitter – they’re totally on board with not using harmful micro-plastics – and no stress.
Leaving me with a blessedly glitter-free table (and floor and furniture) and a pile of perfect blood oranges.
Unsure of what to make, I grabbed a few cans of coconut milk at the grocery store. I was toying with the idea of a vegan blood orange sherbet until I realized I’d need an extra day to freeze my ice cream maker. Thinking along simpler lines, I opted for a batch of nearly effortless vegan blood orange panna cotta. Made with a rich coconut milk base, the panna cotta is suffused with fresh ground cloves and an abundance of vanilla beans. Lots of blood orange zest plus blood orange and lime juice make each bite complex – sweet and sour, with just a tiny hint of that (wonderful) blood orange bitterness. To the top, I added a drizzle of fresh juice. I like the abstract swirls, though a more deft hand might want to attempt hearts.
Because I like to make pretty food, I garnished my blood orange panne cotte with a dollop of sweet coconut cream, a few strips of blood orange zest, and sliced blood oranges.
This creamy vegan blood orange panna cotta recipe has a coconut milk base suffused with vanilla bean and clove, and is topped with a swirl of ruby-hued blood orange.
- 5- inch vanilla pod, split lengthwise
- 1 13.5-ounce can full fat coconut milk
- zest of 1 blood orange, plus several thin strips for garnish, divided
- 1/2 cup blood orange juice plus 4 teaspoons, (from 2 blood oranges), divided
- 6 tablespoons maple syrup
- 1/4 teaspoon fresh ground cloves
- 1/8 teaspoon sea salt
- 2 1/2 teaspoons agar agar flakes or 1 1/4 teaspoons agar agar powder
- 1 tablespoon fresh squeezed lime juice
- 4 slices blood orange, supremed* (see note)
- 1 13.5-ounce can full fat coconut milk, set in fridge upside down overnight
- 2 tablespoons powdered sugar
Scrape vanilla beans from both sides of the pod. Save vanilla pod for another use.
Set a heavy bottomed saucepan over medium heat. Add coconut milk, zest of 1 blood orange and 1/2 cup juice, maple syrup, zest, vanilla beans, cloves, and sea salt. Stirring frequently, heat mixture to a gentle boil. Stirring constantly, sprinkle in agar agar flakes or powder. Turn heat to low and cover; cook 10 minutes.
Fold in lime juice.
Carefully ladle into 8-ounce ramekins (or vessel of choice). Drizzle the top of the panna cotta with remaining 4 teaspoons blood orange juice. Carefully set in fridge and chill at least 2 hours.
To make coconut cream, remove can from fridge, leaving it upside-down and being careful not to jostle it. Use a can opener to open the bottom (aka the side that's up), pour off translucent liquid, and reserve.
Scoop thick white coconut cream into chilled bowl and add sugar. Whip on medium until mixture is smooth and creamy. Add a drizzle or two of reserved coconut liquid to smooth things out.
Serve panna cotta with a big dollop of coconut cream, a few strips blood orange zest, and blood orange slices.
*Here's a helpful guide to supreming citrus. It's easy!