This Vegan Coconut Panna Cotta, made without gelatine, is a light, dairy-free, gluten-free and refined-sugar-free dessert. Finished with a quick homemade strawberry compote, it’s an elegant, simple way to end a meal.
Ingredients
This coconut panna cotta is extremely easy to make and needs only a handful of ingredients. You can adapt the toppings to suit what you have on hand — fresh fruit, a coulis or a compote all work beautifully.
Below are the main components used in this recipe. Full quantities are available in the recipe card further down.
- Can of coconut cream (about 400 ml / 13.5 oz), shaken well
- Unsweetened coconut milk
- Agave syrup (or another liquid sweetener)
- Vanilla paste (or vanilla bean/extract)
- Agar agar powder (vegan gelling agent)
I like to combine both coconut cream and coconut milk for a panna cotta that is creamy but still light. You can use only one or the other depending on the texture you prefer.
Ingredient Substitutions
- Coconut cream & milk: Use coconut milk for a lighter set, or coconut cream for a denser, richer texture.
- Agave syrup: Swap for maple syrup or rice malt syrup if preferred.
- Vanilla paste: Replace with the seeds from one vanilla bean or a small amount of vanilla extract.
Panna Cotta with Agar Agar Powder
Traditional panna cotta uses gelatine, which is animal-derived. For a vegan version, agar agar powder is an excellent substitute. Extracted from seaweed, agar sets reliably and quickly and is fully plant-based.
Agar activates when heated, so the panna cotta base needs to reach a boil before you add the powder. Once whisked in and briefly simmered, the mixture will set as it cools. One characteristic of agar is that its gel can be reversible with heat — reheating will return it to liquid.
Agar agar is simple to work with: no soaking or special preparation is required beyond dissolving it in the hot liquid and whisking well for a minute or two.
How to Make Vegan Panna Cotta
The coconut layer is quick to prepare — all you need is a saucepan and a whisk.
- Shake the coconut cream can thoroughly before opening to combine solids and liquids.
- Combine the coconut cream, coconut milk, vanilla paste and agave syrup in a medium saucepan. Warm gently, whisking to dissolve the sweetener.
- Bring the mixture to a simmer, then increase the heat to reach a full boil.
- Stir in the agar agar powder and whisk vigorously for 1–2 minutes to fully dissolve it.
- Remove from heat and pour immediately into heatproof serving cups, jars or molds (the liquid will be hot).
- Refrigerate until set, about 1 to 1½ hours — agar sets quickly, so it may be ready sooner.
Quick Strawberry Compote Topping
A simple fruit compote or fresh fruit make a bright, fresh topping for coconut panna cotta. I used strawberries here, but mixed berries, raspberries or mango also pair well.
To make the compote:
- Wash and hull fresh strawberries, or use frozen berries straight from the freezer.
- Place the strawberries in a small pot with agave syrup and lemon juice. Simmer on low to medium heat for about 10 minutes, until the fruit breaks down and the sauce reduces slightly.
- If you used frozen strawberries, allow a few extra minutes for them to thaw and break down.
- For a smooth sauce, blitz briefly with an immersion blender; otherwise leave it chunky as a compote.
- Cool the compote completely before spooning it over the set panna cotta. Store leftovers in a sealed jar in the refrigerator.
Recipe FAQs
Yes. The panna cotta uses coconut milk/cream, agave syrup and agar agar, all of which are naturally gluten free. As always, check ingredient labels if you need to avoid cross-contamination.
Store panna cottas in the refrigerator and eat within 48 hours for best texture and flavor. Add the strawberry topping just before serving for the freshest result.
Freezing is not recommended — the texture does not tolerate freezing and thawing well.
Recipe
Vegan Coconut Panna Cotta with Strawberry Sauce
Ingredients
Vegan Coconut Panna Cotta
- 400 ml (1 2/3 cup) coconut cream (13.5 oz can)
- 350 ml (1 1/2 cup) unsweetened coconut milk
- 1/2 teaspoon vanilla paste
- 45 ml (3 tbsp) agave syrup (or maple syrup)
- 1/2 teaspoon agar agar powder
Strawberry Sauce
- 250 g (1 cup) strawberries, fresh or frozen
- 15 ml (1 tbsp) agave syrup (or maple syrup)
- 15 ml (1 tbsp) lemon juice
Garnish
- Handful of coconut flakes, optional
Instructions
Vegan Coconut Panna Cotta
- Shake the coconut cream can before opening. Pour the coconut cream and coconut milk into a small pot. Add vanilla paste and agave syrup and heat gently, whisking until the syrup dissolves.
- Bring the mixture to a boil, then stir in the agar agar powder. Whisk vigorously for 1–2 minutes to ensure it dissolves completely.
- Remove from heat and pour into heatproof cups or molds. Refrigerate to set for 1–1½ hours.
Strawberry Sauce
- Place strawberries, agave syrup and lemon juice in a small pot. Simmer on low–medium heat for about 10 minutes, until the fruit breaks down and the liquid reduces.
- Remove from heat and cool completely. Leave chunky for a compote or blend for a smooth sauce.
Serving
- Spoon cooled strawberry sauce over set panna cottas just before serving.
- Optional: toast coconut flakes under a broiler for 30 seconds to 2 minutes and sprinkle on top — watch closely to avoid burning.
Notes
- The panna cotta mixture will be very hot — use heatproof containers and pour carefully.
- If using fresh strawberries, wash and core them before cooking.
- Store leftover compote in an airtight container in the refrigerator.
- For best texture and flavor, add the strawberry compote just before serving.
Nutrition (per serving)
Calories: 401 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 37 g | Saturated Fat: 33 g | Sugar: 11 g
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