Exquisite Vegan Colombian Agua de Panela Dessert Bowl

Allergens

Tree Nuts (Almonds)

Ingredients

• 1 cup fresh coconut milk
• 1/2 cup cane sugar
• 1/4 cup panela, grated
• 2 cups water
• 1 cinnamon stick
• A pinch of salt
• 1/2 tsp vanilla extract (optional)
• 1/4 cup chopped almonds
• Fresh berries for garnish
• 2 whole star anise (optional)

Instructions

1. In a saucepan, combine the coconut milk, cane sugar, grated panela, water, cinnamon stick, salt, and vanilla extract if using. Heat over medium heat until the sugar dissolves and the mixture starts to simmer. Stir occasionally to prevent burning.
2. Add the star anise (if using) and continue to cook for 10 minutes on low heat, allowing the flavors to meld together.
3. Remove from heat and let it cool for 5 minutes. Strain the mixture through a fine mesh sieve into a bowl to remove the solid ingredients. Discard the solids.
4. Refrigerate the strained liquid until it becomes semi solid, about 2 3 hours.
5. When ready to serve, scoop the semi solid Agua de Panela into two elegant dessert bowls, ensuring a perfect mouthfeel. Garnish with fresh berries and chopped almonds for an added touch of texture.
6. Serve immediately, and enjoy the sensory experience this Vegan Colombian Agua de Panela Dessert Bowl offers.

Chef’s Insight

This Vegan Colombian Agua de Panela Dessert Bowl is an excellent example of how traditional recipes can be adapted for vegan diets while maintaining their cultural essence and sensory appeal.

Notes

You can adjust the sweetness of the dessert by adding more or less cane sugar as per your preference.