dairy-free coconut yogurt (we used The Coconut Collaborative)
150g
strawberries, hulled and finely chopped
Directions
Step 1Combine the coconut milk, sugar, vanilla pod and agar flakes in a medium pan. Remove zest from lemon in large strips using a vegetable peeler and add to the pan. Bring slowly to the boil, stirring once or twice. Simmer for 7-8min, until sugar and agar have fully dissolved and mixture has thickened slightly. Remove from heat and leave to infuse for 10min.
Step 2Pass mix through a sieve into a bowl, thoroughly scraping sieve to make sure all the agar passes through, then whisk in yogurt. Pour into an unlined 900g (2lb) loaf tin and chill for 2hr, or until set.
Step 3Mix the strawberries with 2tsp lemon juice and the 1tbsp sugar, and set aside for a few min to macerate.
Step 4To serve, dip loaf tin briefly into hot water (don’t let any water into the tin). Dry tin, then invert on to a serving plate. Pile strawberries on top of the panna cotta before serving in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
