If you’ve visited Hawaii island, you probably know how delicious it is to pair our Hawaiian Vanilla products with premium Macadamia nuts (we especially love the ones from our friends over at Ahualoa Farms!). In a brilliant twist on some classic Hawaiian flavors, we present Coconut Macadamia Vegan Panna Cotta in collaboration with Chef, Samantha Beech. You’ll see we topped our Panna Cotta with fresh jam and grapefruit, but you can easily swap for seasonal fruits or berries.
- 3 Cups Water
- 1 Cup Macadamia
- 1 Cup Shredded Coconut)
- Pinch of salt
- 4 teaspoons agar powder
- 1 vanilla bean - seeds scraped and pod reserved
- 2 tablespoons sugar
- 1 teaspoon tapioca flour or arrowroot
- 1 tablespoon vanilla extract
- Jam, fresh berries
Step 1. Make the nut milk base. Blend water, macadamia nuts, and shredded coconut and a pinch of salt in a high speed blender until smooth, about 2 minutes. Pour through a nut milk bag into a bowl and gently squeeze to produce all of the nut milk. If you have less than 3 cups at the end, simply add a bit more water.
Step 2. In a sauce pan add the nut milk, agar, vanilla bean and seeds, and sugar. Bring to a boil on medium heat constantly whisking. Cover the pot and simmer for 5 minutes, or until all the agar is dissolved. Remove from the heat.
Step 3. Whisk in vanilla extract and immediately disperse between 4-6 serving cups. Allow to cool for 20 minutes at room temperature before moving to fridge to set completely.
Step 4. Top with macerated fruit, fresh jam, more nuts and toasted coconut.
Recipe created and photographed by Samantha Beech.
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