Cardamom-Infused Vanilla Bean Panna Cotta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Elegant, dairy-free panna cotta with delicate cardamom and vanilla bean, set with agar for a light, silky texture. This Italian-inspired recipe (dairy-free, vegan), ready in about 25 minutes, layers full-fat coconut milk, agar flakes, vanilla bean into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 190 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Split vanilla bean lengthwise and scrape seeds into a saucepan. Add scraped seeds, 1/4 cup sugar, 1 can coconut milk, and 4 cardamom pods. Bring to a gentle simmer over medium-low heat for 10 minutes, stirring occasionally.
  2. Step 2: Remove from heat and let steep for 15 minutes. Strain mixture through a fine-mesh sieve into a bowl, discarding cardamom pods.
  3. Step 3: In a small bowl, sprinkle agar flakes over 2 tbsp cold water and let sit for 5 minutes to bloom.
  4. Step 4: Return strained coconut milk mixture to the saucepan, add bloomed agar, and cook over medium heat for 2 minutes until agar dissolves completely, stirring constantly — do not let boil.
  5. Step 5: Pour into 4 ramekins, cool to room temperature, then refrigerate for at least 4 hours until set. Remove cardamom pods before serving.

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