The first rhubarb of the year that I eat is always that of the garden of my parents, and every year I take the same pleasure in eating. It was a small moment that I had in mind this idea of panna cotta with coconut milk with rhubarb, he was missing more than the beginning of the season to test all of this. The acidity of the rhubarb goes perfectly with the sweetness of the coconut milk and the rose water adds that touch that each bite takes us on a journey, personally I love these little dishes that make me travel (it may be that I need a vacation, but fortunately it is soon ). It is, therefore, a dessert smooth that I propose to you there and I have to say that I loved the taste (good, and then as I had not made dessert, I don’t do pray for eat one right after the photos !).

Rhubarb tends to be a fruit neglected, I am almost sure that there are those among you who have never eaten (lift the finger that I see you !) ! Go, take up the rhubarb in your next market and I’m sure she loves you !

Panna cotta with coconut milk, rhubarb and pink {vegan – gluten-free}

For 4 panna cotta Save Print Ingredients

  • 50 cl of coconut milk
  • 1/2 teaspoon of agar-agar
  • 60 g of cane sugar
  • 1 tablespoon of rose water
  • 4 stalks of rhubarb
  • 2 tablespoons of agave syrup



  • For the panna cotta, place the coconut milk to heat in a saucepan with the agar-agar and sugar, then bring the mixture to a boil for 1 minute.
  • Add the rose water and pour the preparation into ramekins and place in a cool 2 hours.
  • Prepare the rhubarb for this, preheat the oven to 200°.
  • Peel the rhubarb, cut into sections of 5 cm and place in a baking dish with the agave syrup. Bake for 15 minutes.
  • To serve, turn out your panna cotta and serve with the sections of rhubarb on top.


Written by Doc

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