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Coconut Milk & Rosewater Panna Cotta

What you need: 

1 cup coconut milk
1/3 cup agave syrup*
1 tablespoon agar agar powder**
1 cup vegan yogurt
1/2 teaspoon vanilla extract
1 tablespoon rosewater
fresh or dry fruit, to serve

What you do: 

1. Place coconut milk, agave, and agar agar in a pan and allow to sit for 5 minutes before turning on the heat.
2. Then, bring the concoction to a simmer and allow to cook on low heat until agar agar dissolves, stirring regularly, about 7 minutes.
3. Remove from heat and strain through a fine mesh or cheese cloth into a large mixing bowl. Add the vegan yogurt and extracts and whisk.
4. Pour into ramekins or pretty glasses. Allow to cool for 10 minutes and then loosely cover and chill for 2 to 3 hours. Serve with fresh or dry fruit.
*1/4 cup of sugar can also be used here but up the coconut milk by a 1/4 cup.**If you have agar agar flakes, just double the amount.
Source of recipe: I created this recipe. http://thewitchykitchen.blogspot.com/2010/04/coconut-milk-rosewater-pann...

Preparation Time: 
10 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
3 to 4
Recipe Category: 

SO HOW'D IT GO?

Maybe the yogurt is the problem in the recipe; agar supposedly doesn't work well when mixed with acidic ingredients, but I haven't tried this recipe, so I can't check. Though, it does look good.  :D
http://www.foodsubs.com/ThickenGelatins.html#agar

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Hey One Jaguar, I'm so sorry that the recipe didn't turn out for you. I actually regretted posting this recipe, as the first time I made it I got the most perfect vegan panna cotta. The second time I followed the recipe with a different brand of agar agar. I didn't get the odd results you did, but it was smooth and very hard. I'm wondering if there are different qualities of agar agar around/on the market, as this is the only change I made.
I'm sure you could make it great. You may just need to get used to the type of agar agar you use. I'm thinking I need to buy one kind and stick with it and list the brand in the recipe with a note stating to use named brand in order to get proper results, etc.
p.s. I'm using Telephone Brand agar agar right now. I got it for 1.49 at the Asian store near my house. It's so strong. Nothing like the original brand I used from the health food store. I made a panna cotta the other day with 1 1/4 Tsp and it was pretty good. Still a bit too firm though-weird! I'm going to lower it to 3/4 tsp and see how that goes and then write Baypuppy.

Sorry again. It was really good the first time I made it???

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I really wish this recipe had turned out for me--I had been excited all week to try it.  As it were, it was a total flop.  I saw the amendment the author posted re: the two teaspoons of agar powder, but two teaspoons must still be way too  much.  The finished product had the texture of not-smooth pudding with chunks of gunky Vasseline and congealed jellyfish flesh mixed in (and I stirred/whisked the entire time while simmering).  One tablespoon of rosewater is way too much, too.  Aside from the texture, despite all of the amazing ingredients, the taste is bland somehow.  This recipe might just need tweaking to make it great.

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Hello Dearies, I am the poster of this recipe, and I just noticed an error. It should be 2 tsp. of agar agar powder. Oops! I'm going to write baypuppy to see if I can get this fixed...

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