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Vegan Panna Cotta

Name: Vegan Panna Cotta
Prep time: 3 min
Cook time: 10 min
Total time: 73 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2.5 cups Coconut Cream; 3/4 teaspoon Agar-Agar; 1/4 cup Maple Syrup; 1 teaspoon Vanilla Extract; 1.5 cups Mixed Frozen Berries; 1 tablespoon Maple Syrup; 1 teaspoon Lemon Juice

Coconut cream is cooked with agar-agar, chilled, and topped with a berry compote.

Dessert

Italian

Gluten-Free

Soy-Free

Oil-Free

Nut-Free

Introduction

This vegan panna cotta transforms the traditional Italian dessert into a dairy-free delight using coconut cream and agar-agar. Unlike gelatin-based versions, this plant-based alternative achieves the same silky-smooth texture while remaining accessible to those following vegan or vegetarian diets.

The recipe relies on just four main ingredients for the base: coconut cream provides richness, agar-agar creates the signature wobble, maple syrup adds natural sweetness, and vanilla extract brings depth. The simplicity of the preparation process - essentially just heating and chilling - makes it an approachable dessert for cooks of any skill level.

A three-ingredient berry compote tops the panna cotta, offering a tart contrast to the creamy base. The combination of mixed berries, maple syrup, and lemon juice cooks down to create a vibrant topping that adds both visual appeal and complementary flavor. The compote can be prepared while the panna cotta sets, making efficient use of preparation time.

This dessert requires minimal active cooking time but needs about an hour of chilling to achieve its characteristic texture. The result is a elegant yet unfussy dessert that works equally well for everyday treats or special occasions, particularly during warmer months when a chilled dessert is most welcome.

Ingredients

For the Panna Cotta Base:

2.5 cups Coconut Cream
3/4 teaspoon Agar-Agar
1/4 cup Maple Syrup
1 teaspoon Vanilla Extract

For the Berry Compote:

1.5 cups Mixed Frozen Berries
1 tablespoon Maple Syrup
1 teaspoon Lemon Juice

Instructions

Step A : Prepare the Panna Cotta

Heat Mixture: In a saucepan over medium heat, combine 2.5 cups coconut cream, 3/4 teaspoon agar-agar, 1/4 cup maple syrup, and 1 teaspoon vanilla extract. Stir well to combine.
Bring to Boil: Continue stirring and bring the mixture to a boil.
Transfer and Chill: Turn off the heat and pour the mixture into serving jars or molds. Refrigerate for 1 hour until set.

Step B : Prepare the Berry Compote

Cook Berries: In a saucepan over medium heat, combine 1.5 cups mixed frozen berries, 1 tablespoon maple syrup, and 1 teaspoon lemon juice. Mix well and bring to a boil.
Mash Berries: Using a potato masher, break down the berries until pulpy.
Reduce Sauce: Using a spatula, stir and cook until the mixture thickens and excess liquid evaporates.
Cool Compote: Turn off heat and let cool for 1 hour (can be refrigerated).
Assemble Dessert: Pour the cooled berry compote over the set panna cotta. Garnish with fresh mint if desired.

Recipe Video

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Recipe Notes

You can adjust the sweetness of the berry compote by adding more or less maple syrup depending on your preference.
Feel free to use any mix of berries you like for the compote—strawberries, raspberries, or blackberries all work well.
The panna cotta requires at least one hour to chill in the fridge for the proper texture, so plan ahead.
If you don’t have maple syrup, agave or another liquid sweetener can be substituted, but it may alter the flavor slightly.

Frequently Asked Questions

My panna cotta has a grainy texture. What went wrong?

This usually happens when the agar-agar isn’t thoroughly dissolved. Try whisking the agar-agar into a small portion of room temperature coconut cream before adding it to the hot mixture. This prevents clumping and ensures even distribution.

Can I make this ahead of time?

Yes, this recipe can be made up to 2 days in advance and stored in the fridge for easy preparation ahead of time.

Can I use a different thickener instead of agar-agar?

Agar-agar is recommended for a firm, jelly-like consistency, but if you don’t have it, you could try using a plant-based gelatin alternative, though results may vary.

Can I freeze the panna cotta?

Freezing the panna cotta is not recommended because it can change the texture, especially the coconut cream, which may become watery upon thawing.

How can I adjust the flavor of the panna cotta?

You can infuse the coconut cream with a hint of flavor by adding vanilla bean, almond extract, or citrus zest before cooking.

Why didn't my panna cotta set properly?

The most common reason is that the agar-agar wasn’t fully activated. Always make sure to bring the mixture to a complete boil and maintain it for at least 30 seconds. Also, check that your agar-agar isn’t expired, as this can affect its gelling properties.

Can I use light coconut milk instead of coconut cream?

While you can use light coconut milk, the result will be less creamy and more watery. If using light coconut milk, reduce the amount to 2 cups and increase agar-agar to 1 teaspoon to maintain the proper setting.

My coconut cream has separated in the can. Does this matter?

This is normal. Simply empty the entire can into your saucepan and heat while stirring – it will combine into a smooth mixture. Avoid using just the solid or liquid parts separately.