Ingredients

1 can/400ml of Full Fat Coconut Milk
1 Vanilla Pod or 2 tsp Vanilla Bean Paste
2 tbs Orange Extract
1 cup/240 of Non Dairy Milk
3 Tbs of Corn Starch
4 Tbs Maple Syrup 

Orange Sauce 

2 Oranges, peeled & cut into segments
Juice of 2 Oranges 

Garnish

Dehydrated Orange Slices, optional 

Method

Prepare  6 moulds on a baking tray. I recommend using stainless steel dariole moulds or plastic mini jelly moulds.

Split the vanilla pod down the middle & scrape out the seeds using the back of your knife. 

Heat the coconut milk in a saucepan over a low heat with the orange extract, vanilla pod & seeds. Let the mixture infuse.

Separately, add the non dairy milk to a bowl and whisk in the cornflour & maple syrup in until smooth.

Add the milk & cornstarch mixture to the saucepan and using spatula stir the mix until it has really thickened up. This should take around 4-5 minutes. Once thick quickly remove the pan from the heat and pour the custard mix into your moulds. Give them a tap on the surface to make sure they are level. Cover over the tray with cling film & place them into the fridge to set for at least 2 hours.

To make the orange dressing, simply add juice & orange segments to a small saucepan. Place the pan over a low heat to bubble away and reduce down for 10 minutes. 

Once set to turn the pannacotta’s out of their moulds by simply dipping the bottom of the mould in hot water to loosen them. 

Serve the pannacotta’s with plenty of dressing.

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