Vegan Coconut, Basil and Lime Panna Cotta | alive - alive magazine

Name: Vegan Coconut, Basil and Lime Panna Cotta | alive - alive magazine
Ingredients: 1 - 14 oz can coconut milk (either full-fat or light will work); 2 Tbsp coconut sugar; 1 Tbsp agar flakes; Zest of 1 lime; 1/2 cup loosely packed fresh Thai (purple) basil or regular basil leaves, plus more to garnish; 1 Tbsp lime juice; 1 tsp coconut oil; 1/8 tsp salt; Whipped coconut cream, for dollops; Lime slices, for garnish; Shaved coconut, toasted, for garnish

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Consider this cooling panna cotta after a spicy Thai curry. Employ Thai (purple) basil for the zippiest result, though regular basil works just as well.

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Ingredients

1 - 14 oz can coconut milk (either full-fat or light will work)
2 Tbsp coconut sugar
1 Tbsp agar flakes
Zest of 1 lime
1/2 cup loosely packed fresh Thai (purple) basil or regular basil leaves, plus more to garnish
1 Tbsp lime juice
1 tsp coconut oil
1/8 tsp salt
Whipped coconut cream, for dollops
Lime slices, for garnish
Shaved coconut, toasted, for garnish