vegan panna cotta

This Vegan Panna Cotta is not only creamy, but velvety. It is a silky smooth cooked cream that just melts in your mouth. Making this vegan Italian dessert requires little effort, but delivers a stunning result. If you find panna cotta with agar agar stiff and firm, you will love this recipe.

Vegan Panna Cotta (Way Better Than With Agar Agar!)

Canned coconut milk (light

Dairy-free milk (I used almond milk)

White sugar

Corn starch

tsp Vanilla extract

Frozen mixed berries

Water

Cane sugar or coconut sugar

tsp Cinnamon

Tbsp Corn starch

Measure up all ingredients. Shake your coconut milk can (stored in room temperature).

Take a saucepan and warm up full-fat coconut milk and sugar on medium heat.

Take a small bowl and mix dairy-free milk and cornstarch and add it to the saucepan once the sugar has been dissolved. Add vanilla extract. If you add it without pre-mixing it might get lumpy. Better be safe than sorry.

Cook it on medium heat until cornstarch is activated and the cream has thickened. It should be similar to a slow-flowing paste. It took me approx. 10 minutes. Check out our video to see the consistency better.

Pour the mixture to 8 serving bowls (1/3 cup each).

Prepare the berry sauce (or your favorite topping), while the panna cotta is set in the fridge. I cool them first on the kitchen counter and only place them in the fridge when they are not hot to the touch any more.

How to serve panna cotta? You can serve them in glasses topped with the berry sauce. I also like using silicone muffin tins so I can flip them out to a plate and top with the berry sauce there.

Vegan Panna Cotta

Take a saucepan and add mixed berries (blackberries, raspberries, red currant, black current), water and coconut sugar. Bring it to boil.

When the berries are soft, use an immersion blender to blend it to a sauce. (If the berries were frozen, they will soften even quicker.)

Finally, add cinnamon and cornstarch and bring it to boil to activate the starch. It will thicken to a slow-flowing sauce that is perfect to top your panna cotta. It took me approx. 10 minutes.

Mixed Berries Sauce

https://content.jwplatform.com/videos/djDZ4oRI.mp4

Vegan Panna Cotta (No Agar Agar!)

Recipe for a vegan Coconut Panna Cotta made out of coconut milk! Topped with a wonderful Blueberry Topping. So rich and creamy!

Coconut Panna Cotta with a Blueberry Topping

oz full-fat coconut milk

agar powder

white sugar ((make sure it's vegan))

blueberries

maple syrup

In a pot, heat the coconut milk, the agar powder,&nbsp;and the white sugar.

Bring it a boil, then reduce the heat. Let it simmer for about 2-3 minutes after that.

Pour it into your dishes and let it cool off before placing it in the fridge for at least 4 hours. (You could also make this the day before and leave it in the fridge overnight - This is what I did)

To make the blueberry topping, heat the blueberries in a small pot and add in the maple syrup. Let it cook for about 5 minutes until soft and saucy.&nbsp;

Top the Coconut Panna Cotta with the Blueberry topping before serving and enjoy!

Rich and creamy vegan panna cotta with vibrant mixed berries! A beautiful dessert that’s SO quick and easy to make with just 1 pan and 6 ingredients!

Vegan Panna Cotta with Mixed Berries

(14 oz.) can full-fat coconut milk

maple syrup rice

tsp vanilla extract

tsp sea salt

tsp agar agar powder ((not flakes*))

berries

mint leaves

PANNA COTTA: Set out four small glasses, mason jars, or stemless wine glasses (we like small Weck jars // if adjusting the default number of servings, use fewer or more containers).

To a small-medium saucepan, add coconut milk, maple syrup (or brown rice syrup), vanilla, and salt and whisk to combine. Bring to a gentle boil over low-medium heat.

Once boiling, reduce heat to low, sprinkle in agar agar powder, and immediately whisk well. Let simmer for 2 minutes, whisking frequently.

Next, divide the mixture evenly between the glasses (~1/2 cup each) and place them in the refrigerator to set for at least 25-35 minutes, or until slightly bouncy to the touch.

BERRIES: Just before serving, prepare the berries. If using frozen berries, defrost in a small saucepan or in the microwave until no longer cold. If using fresh berries, place in a small saucepan and cook over low-medium heat, stirring occasionally, until a little bubbly and tender when pierced with a fork. Taste for sweetness, adding a little maple syrup if desired (we didn’t add any).

When ready to serve, top panna cotta with warmed mixed berries and (optionally) fresh mint leaves and enjoy!

Store leftover panna cotta in the refrigerator for up to 3-4 days. Not freezer friendly.

https://www.youtube.com/watch?v=fSJUb_iNoKQ

Rich and creamy vegan panna cotta with vibrant mixed berries! A beautiful dessert that’s SO quick and easy to make with just 1 pan and 6 ingredients!

Full Recipe: https://minimalistbaker.com/vegan-panna-cotta-with-mixed-berries/

Panna cotta is an Italian dessert traditionally made from cream, sugar, gelatin, and flavors such as coffee or vanilla. The mixture is usually heated, poured into a mold, and allowed to set, which creates a thick, rich, and creamy dessert. This is our inspired, plant-based version!
 
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Vegan Panna Cotta with Mixed Berries | Minimalist Baker Recipes

A delicious vegan take on classic Italian panna cotta. A creamy, dairy-free moulded pudding served with sweet strawberry coulis. This light dessert is perfect for summer!

cornstarch (cornflour)

agar-agar powder (not agar flakes)

soya milk

caster sugar

oz coconut cream (or canned full-fat coconut milk *see notes)

vanilla bean paste (or vanilla pod)

sea salt

strawberries

lime juice

water

Add the cornstarch and agar agar powder to a small bowl with 4 tablespoons of the soya milk and stir well. Set aside. If using a whole vanilla pod, slice it down the middle and scrape out the seeds.

Add the remaining soy milk and caster sugar to a saucepan on medium heat and stir for a couple of minutes until the sugar has dissolved. Add the coconut cream, vanilla bean paste (or vanilla pod with the scraped out seeds), and salt to the saucepan and continue to heat until simmering.

Add the cornstarch paste to the saucepan and simmer for another 3-4 minutes, whilst continuously whisking to ensure that it does not burn to the bottom of the pan. The mixture will thicken to a runny custard consistency.

Pass the mixture through a sieve and distribute it between 4 silicone molds, or add to serving jars. Allow them to cool to room temperature for about 15 minutes before transferring them to the fridge to set for 2 hours.

Meanwhile, follow the instructions to prepare the strawberry coulis. When the panna cotta has set, remove them from their molds by very gently pushing in the edges of the silicone mold, they should pop out after a little coaxing.

Vanilla Panna Cotta

Add the strawberries, sugar, cornstarch, water, and lime juice to a blender, or use an immersion blender to blitz them until smooth.

Add the mixture to a saucepan and cook for 4-5 minutes over medium heat. Stir the mixture constantly with a whisk or rubber spatula to prevent it from burning to the pan. Once thickened, remove it from the heat and allow it to cool to room temperature for 30 minutes before serving.

Serve the panna cotta with some strawberry coulis drizzled on top.

Strawberry Coulis

This panna cotta will last in an airtight container in the fridge for 4-5 days.

Storage

https://www.youtube.com/watch?v=IqAqe0qybJg

This vegan panna cotta is so easy to make with just 7 ingredients. A dairy-free take on a classic Italian dessert but made using agar and no gelatin. This light and creamy pudding is the perfect vegan dessert for a dinner party or special occasion!

Get the full recipe here: https://www.addictedtodates.com/vegan-panna-cotta/

In this video:
Panna Cotta Mould Set: https://amzn.to/3Ai6vFk

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Vegan Panna Cotta with Strawberry Sauce

Learn how to make 3 Ingredient Vegan Panna Cotta! It  is made with pantry ingredients and is a breeze to make. The recipe serves three, but you can multiply the recipe to make as many servings as needed.

Vegan Panna Cotta (3 Ingredients, No Agar Agar)

tapioca starch / tapioca flour ((see notes for alternatives))

13.5 oz can full-fat coconut milk ((about 1 2/3 cups))

maple syrup ((more

Whisk ingredients

In a small bowl or measuring cup, whisk the tapioca starch and water until completely smooth. In a medium saucepan combine the tapioca mixture, coconut milk, maple syrup, and optional salt.

heat ingredients

Cook over medium-low to medium heat, whisking continuously, until thickened (like the consistency of semi-melted ice cream).

Portion

Immediately pour into 3 small ramekins, decorative jars or glasses. Transfer to refrigerator.

Chill

Refrigerate for at least 1 hour until set.

Serve

Serve with toppings of choice (see notes below for suggestions).

So glad I finally found your site for making panna cotta without gelatin.  I'm not a vegetarian but after learning about gelatin, I have decided firmly that I should really really really try my best to stay away from it, unless if there is a certain dessert, including ones with high acidic ingredients, then I would have to opt for gelatin.Ok so let me tell you....I've made panna cotta using Agar Agar powder just last week and it came out extremely crunchy in texture and weird!  Something went terribly wrong! And mind you, that wasn't the first time I tried to make dessert using Agar Agar powder!  The last few times I had the same outcome! I tried stumbled onto your recipe after looking at another recipe on your site. I made the Panna Cotta straight away, with cornstarch. It is easy and OUTSTANDING! Thanks for posting and for sharing!

Yummmmm Camilla, I love checking through some of your older posts. This one is golden! It has been my go to summer dessert since I found it in June. It is so easy and adaptable for different occasions and looks stunning with different toppings. Thank you!

I did not have cornstarch or tapioca starch so I decided it was worth risking a can of coconut milk to test if potato starch works. It does! I added about an extra teaspoon since I was not sure if it would be as strong as the other starches. It came out a treat. Mashed up some raspberries with a touch after agave nectar for an easy compote and my husband thought I was a genius 😂. Thanks Camilla!

Wow! I'm blown away by how simple and good this is. I used cream since I am not vegan, only vegetarian. I've been meaning to try making a Panna Cotta with agar agar, but have never gotten around to it. This is a revelation. My dad is Italian and I plan to make it for him next time he visits, I know he will love it (and will probably want the recipe!).

I made this with a regular light creme since I am not vegan or vegetarian, but I think gelatin is gross. It comes out perfect every time! Thank you!

Hi Camilla, I made this with dairy cream since I do not follow a special diet, but, like others, I avoid gelatin. It is as good or better than any I have had while living in Italy. Next time I am going to use cold espresso in place of the water, and muscovado sugar for sweetener, then serve with dark chocolate sauce (it is something I have had in restaurants, and its my favorite version of Panna Cotta). Thank you, Kish

Love this recipe...I sent you a DM with my post on instagram. I made it with a higher fat oat milk and it was creamy and not too heavy.

I made 10x the amount for a 28 guest bridal shower for my daughter (multiple vegan / gluten-free / paleo young ladies in attendance). This suited everyone and was loved by all! I was able to make it all in advance, including a blackberry lime compote topping.

Great recipe! Thanks so much. (Also:  I've made it with both tapioca flour and corn flour and like the corn flour version best. )

thanks for this great recipe... i am doing a dinner party for some vegan guests and have been looking for tested panna cotta recipes to jump off from ! yours is great. I also made testers of this recipe with with coconut palm sugar- although the palm sugar is absolutely the most delicious, it's just too dark for a panna cotta.  Note- I did think a little more sweetner  was necessary for my tastes- i bumped this recipe up by a tablespoon or two.  And I also heated up the sugar and vanilla and agar with only half of the coconut milk, and added the other half off the heat- I read in a Thai cookbook that coconut milk looses its brightness when cooked too much.  Don't know if it helped but it was great with mandarin segments! Thanks again for a very good and thorough recipe

I just had panna cotta for the first time last week at a restaurant.  It was soooo good but I had no idea it had gelatin in it till I did this recipe search (very upset when I found out).  It was buttermilk panna cotta (I am vegetarian, not vegan).  I made this last night after finding your recipe with tapioca starch. It is even better than the restaurant one!  Thanks for posting it.

I am in LOVE with this recipe! I've tried agar panna cottas before and they tasted like softened (a little) hockey pucks. This is velvety and so creamy, but still set. Thank you!

Hi Camilla, Thanks for developing a Panna Cotta without gelatin! I'm not vegetarian but the idea of gelatin manufacturing is disgusting. (I don't eat much meat either but I don't want to exclude it totally.)I added a tablespoon of coconut yogurt, off the heat, at the end, for a bit of tang. Divine! I served with a rhubarb compote. Thank you!

Just to let you know that the Panna Cotta was a total knock out. My guest thought it was delicious, ate a double helping of the stuff, mumbling about its virtuous qualities "hmmm, not too sugary either..." in between mouthfuls.Thanks a heap, I shall sing your praises to the world,&lt;br Steven Prospero

Outstanding! I have had zero luck working with agar agar so I let out a squeal when I saw your post that this has none of it. This came out a creamy dream! I loved Panna Cotta before going vegetarian. I am thrilled to have a recipe that is gelatin free and easy! Thank you!

thank you for this great yet easy pana  cotta recipe using starch instead of gels. i found exactly what i  was looking for. I made this with some almond milk plus homemade cashew cream (I cannot eat coconut) and it came out great. I love all your recipes!!  =)

I made it with cornstarch, it is very very good. Thanks! Served with frozen defrosted cherries.

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