Coconut Panna Cotta tartlets



  • 1 1/2 cups @ceresorganics white flour
  • 4 tbsp @ceresorganics Coconut oil
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla bean paste


  • 1 can coconut milk
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla bean paste
  • 1 tsp agar-agar powder
  • 1 tsp Berrylicious powder (unicornsuperfoods) For colour


  1. In a bowl, add the flour, melted coconut oil, maple syrup, vanilla and mix well. You should get a moist mixture than can be easily moulded. Roll dough and press into bottom of the tart mold. Press in an even layer up the side of the mold. Poke some holds in the bottom with a fork. Bake at 160C for 20-25 mins. Transfer to a wire rack and let them cool.

  2. Pour the milk, maple syrup and vanilla into a medium pan bring to the boil then whisk in agar agar. Let it simmer for 3 minutes until agar is dissolved (mixing continuously ensuring there are no lumps of agar agar). Take off the heat just before it starts to boil. Fill cooled tarts with panna cotta mixture and place in fridge for 1-2 hrs to set. .