Panna cotta is one of my favourite desserts! Luckily, there is a simple way to take a classic Italian dessert and turn it into a Coconut Mixed Berry Panna Cotta for all of your vegan friends to enjoy. Panna cotta is traditionally sweetened with thickened cream and moulded gelatin but since we are not using dairy or gelatin, I’m sharing my sure-fire way to get the same effect and taste using plant-based options.
This recipe is velvety and creamy topped with coconut and bright berries. If you don’t have anything on your holiday dessert table yet, this is going to be it! To achieve the jelly-like texture, we are going to use agar-agar. This ingredient is derived from red algae! You may recognize it from my recent recipe on How To Make Vegan Cashew Cheese.
Scroll below for a full list of ingredients and instructions for a delicious Coconut Mixed Berry Panna Cotta! If you’re looking for more holiday desserts, be sure to check out my recent recipes for Vegan Gingerbread Hot Chocolate, Vegan Orange and Ginger Stained-Glass Cookies, Orange, Cranberry and Apple Crisp and a Fruit Tea Tart.
I’d love to see if you re-create my recipes! Don’t forget to show me on social media tagging @SusanCooksVegan.
PrintCoconut Mixed Berry Panna Cotta
Panna cotta is one of my favourite desserts! Luckily, there is a simple way to take a classic Italian dessert and turn it into a Vegan Panna cotta for all of your vegan friends to enjoy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 – 6 servings 1x
- Category: Dessert
- Method: Stovetop
Ingredients
- 2 cans of full-fat coconut milk
- 1/3 cup of powdered sugar
- 5 tbsp of agar agar flakes
- 1 ½ cups of mixed berries
- ¼ cup of maple syrup
- 1 tsp vanilla extract
- Juice of half a lemon
- Vegetable oil for oiling moulds
Instructions
- Oil 4 or 6 ramekins, pretty glasses or use silicone muffin tins. Add mixed berries to a saucepan over medium heat. Once heated add maple syrup, vanilla and lemon juice. Gently stir until the berries have begun to break down. Mash down any large berries. Mix in 1 tbsp of agar agar and cook on low heat for 4-5 mins stirring now and then until the berries have thickened slightly. Remove from heat. Divide evenly into the bottoms of ramekins or cups.
- Add coconut milk and powdered sugar to a clean saucepan. Stir in the remaining 4 tbsp of agar-agar. Let sit for 5min allowing the agar agar to dissolve. Heat gently for 3-5 mins, stirring occasionally.
- Divide the mixture evenly into moulds on top of the berries. Chill for at least 4 hours or overnight.
- To serve, run a knife along the top edge and dip the base of each mould into hot water for 10 seconds, then turn out onto a plate. Serve with fresh berries.
Notes
Allow for 4-hours of chilling time.
