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When I first started working in my first restaurant, I was in awe of the pastry chef's gorgeous panna cotta. After going vegan, I knew a vegan Panna Cotta would be tricky to nail, but I set myself the task. And with some years of tweaking and trying different methods, and many panna cotta recipes that quite frankly sucked and tasted like tofu, BLAM! Yes, you heard me right, we're whipping up a silky-smooth, melt-in-your-mouth dessert modeled after and accurately reproduces a non-vegan version served at one of NYC's best restaurants.
Recipe tips tailored to what matters most to you:
This one's already gluten-free as written, no changes needed.
This sets in as little as 2 hours, but making it the night before means dessert is done before your guests even arrive.
Swap the blackberries for whatever berries are cheapest and in season, raspberries or strawberries work just as well in the sauce.
Swap the white sugar for coconut sugar in the custard if you'd rather use a less processed sweetener.
No rosewater in the pantry? Swap in a splash of vanilla extract for the blackberry sauce instead.
When warming the coconut milk, keep it just below a simmer. For the slurry, make sure it's at room temperature before combining it with the coconut milk.
Let the Panna Cotta cool to room temperature before refrigeration. Allow it to set undisturbed for at least 2 hours, or overnight for the best results.
When you chill the panna cotta, make sure the glasses or ramekins are on a flat surface so that the custard sets evenly and the top doesn't form at an angle.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Have you ever craved a dessert that feels like a cozy, comforting hug after a long day? Well, that's exactly what this Vegan Panna Cotta delivers. It's like a warm, vanilla-scented, custardy embrace for your soul. This recipe tops that dream-come-true with blackberry sauce scented with rosewater.
Is there a more traditional Italian dessert to serve after an Italian feast of plant-based meatballs on spaghetti with meatless bolognese sauce? I mean mayyyybe aside from vegan tiramisu. But here's the thing - this creamy coconut panna cotta is a lot lighter, and is also gluten-free, which sorta gives you license to go back for one or two more slices of vegan garlic bread with dinner right?
So, if you're ready for an easy, quick, and perfectly fine-tuned dessert, let's get this darned Vegan Panna Cotta show on the road!
This is hands down the best vegan panna cotta recipe you'll ever come across! Made with silky coconut milk and a touch of vanilla, it's a creamy and dreamy dessert that will leave you wanting more. Plus, it's dairy-free and absolutely scrumptious! Give it a try and prepare to be amazed.
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🥰 Why you'll adore this vegan panna cotta recipe
✊Vegan AF and GF: Like all my plant-based Italian recipes, this simple dessert is not only a creamy dream but also cruelty-free. No eggs, gelatin, heavy cream, fish heads, or chicken feet can be found here! It also just happens to one of my completely gluten-free recipes too.
🌟 Creamy Perfection: The secret to the velvety texture? I know it seems simple, but the magic lies in the combination of full-fat canned coconut milk and just the right amount of agar agar powder and starch. It's the perfect alchemy for a foolproof Panna Cotta that wows every time.
Tested and Approved Worldwide: Like all my vegan desserts, this panna cotta recipe has undergone rigorous testing by a global team of recipe testers who all gave it two thumbs up.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🌹Ingredients and substitutions
Coconut Milk
Canned, full-fat coconut milk provides our Plant-Based Panna Cotta with a creamy and rich texture. You can substitute with coconut cream which contains more coconut oil, though I think coconut cream is better suited to making recipes like kem chuoi and vegan mascarpone.
Plant-Based Milk
To get just the right custard consistency, my recipe also calls for unsweetened plant-based milk. My top choices are soy milk, almond milk, or oat milk, but others work, if they are not flavored.
Sugar
You can make this recipe with regular ol' cane sugar, but if you are looking for a more mineral-rich unprocessed sweetener, and don't mind the slight darker color it gives the panna cotta, you can use coconut sugar, or palm sugar, which is my sweetener of choice for Southeast Asian desserts like klepon, bubur sumsum, and Filipino tupig.
Agar Agar Powder
This vegan gelatin substitute is a thickening agent made from a plain-tasting sea vegetable, ensures our Panna Cotta sets properly. If you can't find the powder, using agar agar flakes can work as long as you make sure they are fully dissolved in the plant-based milk before you add it to the cooking coconut milk. Be more diligent with whisking if you use the flakes to ensure they don't clump up, resulting in weird clear "boogers" in your custard 🤮.
Vanilla
I like using vanilla powder, or vanilla paste in this recipe because you get the tiny visible flecks of vanilla bean, without the extra work and measuring difficulties that dealing with whole vanilla beans present. Vanilla extract can be used as a replacement.
Rosewater
Rosewater is my secret weapon in my vegan Biryani recipe, and I also use it in my Persian Baklava. But here, it's just lending its subtle floral essence to the blackberry sauce we are gonna top the panna cotta with. Some folks hate rosewater, and if that's you, feel free to swap it out for other extracts or liqueurs, and explore all of the panna cotta flavors that your wild, rosewater-hating imagination can come up with!
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Pumpkin Panna Cotta
Looking for a lighter dessert to serve at Thanksgiving? Creamy desserts like this are much easier to deal with after a heavy holiday feast! Simply replace the vanilla with 1-2 teaspoons of pumpkin spice blend, add two tablespoons of pumpkin puree, and a ½ teaspoon of molasses to the custard. Serve it with a dollop of homemade vegan whipped cream and a sprinkle of cinnamon instead of the blackberry sauce for a festive dessert that captures the holiday vibe. Obviously this is not a traditional panna cotta, but that doesn't mean it doesn't kick ass!
Passion Fruit Panna Cotta
I friggin' love panna cotta this way, maybe most of all. Check out my passion fruit panna cotta recipe, and lemme know how much you like love it!
Valentine's Day Panna Cotta
This is the perfect dessert that looks and feels elegant, but isn't fussy to throw together for a romantic dinner. Form this easy panna cotta recipe in heart-shaped molds, and top the servings with fresh pomegranate seeds, sliced fresh figs, or strawberry sauce.
📖 How to make vegan panna cotta
Nail this dairy-free classic Italian dessert like a skillful pastry chef, even if you are a downright bum like me, by following these step-by-step instructions with helpful tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
Heat Coconut Milk:
Place a small saucepan over medium heat and gently warm the canned full-fat coconut milk.
Step Two
Create Slurry:
In a separate bowl, using the tines of a fork, whisk together plant-based milk, sugar, agar agar powder, cornstarch (or arrowroot), vanilla powder, vanilla bean paste, or vanilla extract, and a pinch of salt. This mixture is your slurry. Gradually pour it into the warmed coconut milk in the saucepan, whisking diligently until everything dissolves and mixes in.
Step Three
Simmer and Thicken:
Maintain medium-low heat, stirring continuously. Allow the mixture to reach a gentle simmer, but be cautious not to let it reach a rolling boil. After about 5-7 minutes, you'll notice a slight thickening and a creamy texture. At this point, remove it from heat.
Step Four
Pour and Cool:
Carefully pour the prepared creamy vegan Panna Cotta mixture into your chosen serving glasses, small dishes, or molds. Leave them to cool to room temperature.
Chill to Set:
Once at room temperature, transfer the glasses to the refrigerator for at least 2 hours. Let them rest until the coconut Panna Cotta achieves a firm, set consistency. If you intend to store them for an extended period, place the glasses inside a spacious airtight container to maintain their freshness.
Step Five
Craft the Blackberry Sauce:
In another saucepan over medium heat, combine blackberries, sugar (or maple syrup), rosewater, water, lemon juice, and cornstarch. Stir for approximately 5-7 minutes, or until the blackberries break down, and the sauce thickens.
Step Six
Drape with Blackberry Sauce and Garnish:
Gently spoon the luscious berry sauce, either warm or chilled, over your chilled Panna Cotta in the serving glasses. Optionally garnish with dried rose petals, fresh blackberries and sprigs of fresh mint.
👉Top tips
- Temperature Control Matters: Maintaining the right temperature is key. When warming the coconut milk, keep it just below a simmer. For the slurry, ensure it's at room temperature before combining it with the coconut milk. This step prevents lumps and ensures a silky-smooth texture.
- Patience Pays Off: Resist the urge to rush the cooling and setting process. Let the Panna Cotta cool to room temperature before refrigeration. During refrigeration, avoid any sudden temperature changes, which can lead to cracking or uneven texture. Allow it to set undisturbed for at least 2 hours, or overnight for the best results.
- This Seems Obvious, But: when you chill the panna cotta, make sure the glasses or ramekins are on a flat surface so that the custard sets evenly and the top doesn't form at an angle.
🤷♀️ Recipe FAQs
Store it in the refrigerator, covered, for up to 3-4 days, but let's be honest, you know it's not going to last that long right? A lot of people wrap the tops of their panna cotta with plastic wrap, but I avoid single-use plastic at all costs. You can get similar protection with a reusable silicone can top, or a small side plate.
Agar agar flakes can be used, but the powder is recommended for more precise measurements, a smoother, silky texture, and preventing the chance of little rubbery bits if the agar doesn't fully dissolve.
You can replace rosewater with a splash of vanilla extract or a flavorful dessert alcohol such as elderberry liqueur, or kirsch, for a different flavor.
No, greasing is not necessary. The Panna Cotta releases easily when it's set.
Certainly! Experiment with your favorite fruits like raspberries, strawberries, or even a mixed berry blend for a unique twist.
✌️My faves to follow up with vegan panna cotta
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Coconut Panna Cotta With Rosewater Black Berry Sauce
Equipment
- Small glasses or molds
Ingredients
Panna Cotta
- 400 ml. Coconut milk canned, full-fat
- ½ cup unsweetened plant-based milk
- 3 tablespoons sugar
- ¼ teaspoon agar agar powder
- 2 teaspoons cornstarch or arrowroot
- ½ teaspoon vanilla powder or vanilla extract
- ¼ teaspoon salt
Rosewater Blackberry Sauce
- 1 cup blackberries
- 2 tablespoons sugar
- ½ teaspoon rosewater
- 1 tablespoon water
- 1 ½ teaspoons lemon juice
- ¾ teaspoon cornstarch
Optional Garnishes:
- Dried rose petals
- Fresh blackberries
- Mint leaves
Instructions
- In a saucepan, warm the canned coconut milk over medium heat.
- In a separate bowl, whisk together the plant-based milk, sugar, agar agar powder, cornstarch (or arrowroot), vanilla powder (or vanilla extract), and salt. Gradually add the slurry to the saucepan and whisk the mixture thoroughly until the ingredients are well combined.
- Continue to cook the mixture over medium heat, stirring constantly. Bring it to a gentle simmer, but do not allow it to boil. Once the mixture has thickened slightly and all the ingredients are fully dissolved (this usually takes about 5-7 minutes), remove it from the heat.
- Carefully pour the hot coconut milk mixture into your desired serving glasses or molds. Allow them to cool to room temperature.
- Once at room temperature, refrigerate for at least 2 hours or until the Panna Cotta has set and become firm. If storing for longer, put the glasses of panna cotta into a large airtight container so that they stay fresh.
- In a saucepan over medium heat, stir together the blackberries, sugar, rosewater, water, lemon juice, and cornstarch. Cook the mixture for about 5-7 minutes, or until the blackberries break down and the sauce thickens.
- Spoon the sauce (either warm or chilled) over the chilled Panna Cotta in the serving glasses.
Video
Notes
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Paige Davis says
I was thrilled to use some of the wild blackberries I had picked over the summer to make this dessert. It was the perfect finish to a big pasta meal, and when I served it to visiting family, everyone raved about how delicious it was. Creamy, light, and slightly exotic, this is something I will make again and again. No one will believe it’s dairy free! And I love the optional variations Adam gives. I want to make this again using passionfruit.
I could eat this dessert every week.
Dipti says
This was so good! The sauce was especially fragrant and made the whole house smell incredible!!
Heva says
This is hands down the best vegan panna cotta recipe you'll ever come across! Made with silky coconut milk and a touch of vanilla, it's a creamy and dreamy dessert that will leave you wanting more. Plus, it's dairy-free and absolutely scrumptious! Give it a try and prepare to be amazed.
Adam Sobel says
Glad you loved it!