Chai Panna Cotta with Caramelised Banana

In the words of Britain’s most famed 90s girl group, time to Spice up your life – with Lauren Hunter’s (@wholesomehunter) Chai Panna Cotta. The combination of Chai Mylk with caramelised banana is the perfect Autumnal blend of sweet and warming spices. This recipe is really quick and easy to make too (which means more time spent eating). Winner.


400ml Rebel Kitchen Chai Mylk
1.5tbsp Agar Flakes
1 Banana, sliced
50g Pecans
1tsp Cinnamon
1/2tsp Coconut oil
Coconut flakes


Heat the Rebel Kitchen Chai Mylk in a saucepan over a medium heat until it begins to simmer.

Add the agar flakes and whisk in until it has all completely dissolved.

Strain it through a sieve to ensure a smooth texture once set. If the agar agar flakes collect in the sieve then they have not dissolved, so add them back in to the Rebel Kitchen Chai Mylk and continue to heat and stir until barely any flakes get caught in the sieve. Then pour it into three 7.5cm-wide ramekins. Once the liquid has cooled, cover the ramekins with cling film and leave in the fridge to set for at least 3 hours.

Just before you’re ready to serve, melt the coconut oil in a frying pan. Add the sliced banana along with the pecans, coconut flakes and cinnamon. Sauté carefully to coat the ingredients in the cinnamon but avoid mashing up the banana too much. Remove from the heat once the bananas have become sticky and slightly browned.

Use a palette knife to go around the edges of each panna cotta before gently turning out onto a plate. Divide the banana, pecans and coconut between the 3 panna cotta and serve immediately.


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