This is a simple vegan panna cotta which I’m serving with fruit salad. There are innumerable variations I can make with this recipe, though, and I look forward to trying some of the ideas simmering in my brain: almond, ginger-lime, maybe even honey or lavender or sesame. Hmm….

1 13.5 oz coconut milk (I used lite)
2 tsp stevia
1 tsp vanilla extract
3 Tbs cornstarch

Set aside 1/4 cup of coconut milk. Add the rest of the coconut milk and stevia to a small saucepan on medium heat. Once it starts simmering, whisk cornstarch into the 1/4 cup of coconut milk you set aside. Whisk cornstarch slurry into the simmering coconut milk mixture. Continue to whisk until panna cotta thickens, about five minutes. Remove from heat and whisk in vanilla extract. Allow to cool another five minutes and then pour the panna cotta into small ramekins.  Refrigerate and allow to cool for 2-3 hours.