Creamy Coconut Panna Cotta (Gluten-Free, Vegan)

What is Panna Cotta?

Panna cotta is Italian for cooked cream, and is an Italian dessert originating from the region of Piedmont.

Traditionally, panna cotta is made with cream that has been sweetened and then thickened with unflavored gelatin and molded. The cream can also be flavored with chocolate, vanilla or other flavorings.

Once the panna cotta has set after chilling for a few hours in the refrigerator, it is often served either unmolded, or in the glass or ramekin it was poured in. With a silky texture, the luscious panna cotta is a classic Italian dessert often served at dinner parties.

Is Panna Cotta Vegan?

Since traditional Italian panna cotta is made with heavy cream, it is not usually dairy-free. This traditional Italian dessert also uses gelatin powder as a thickening agent, and gelatin is made from animal products, it is not vegan.

However, we’re making a vegan version today by replacing the heavy cream with full-fat coconut milk, and substituting gelatin with agar agar as the gelling agent, so even those with lactose intolerances can enjoy it!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this coconut panna cotta are easily accessible at the local grocery store (nothing fancy needed)!
• Easy to Make: This easy panna cotta recipe requires just 15 minutes of hands-on time, and then you can let the refrigerator do the work as it chills!
• Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this perfect dessert without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this coconut panna cotta recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipes Notes + Substitutions:

• Coconut Milk: Make sure to use full-fat coconut milk for best results (make sure to use a canned coconut milk with a high fat content and is thick and creamy in texture) – do not use light coconut milk or other plant-based milk as the panna cotta will not set properly. Alternatively, if you are not lactose-intolerant, feel free to use normal full-fat heavy cream or heavy whipping cream instead.
• Vanilla Extract: I like adding vanilla extract for extra flavor. However, if you are not keen on vanilla, or don’t have it on hand, feel free to leave it out.
• Sugar: I used granulated white sugar, but you may also use light brown sugar. Feel free to adjust the amount of sugar according to your taste.
• Agar Agar Powder: Agar agar is a vegetarian alternative to gelatin and is derived from seaweed. It is available in both powder and flakes form. In this recipe, we are using unflavored agar agar powder. If using agar agar flakes, use 2 tablespoons of flakes in place of 2 teaspoons of powder.
• Strawberries: I like using fresh strawberries for the best flavor when they are available. You may also use frozen strawberries, but make sure to thaw the frozen strawberries completely before pureeing.
• Mint Leaves: Fresh mint leaves are optional, but they also add a nice touch of freshness and flavor to the coconut milk panna cotta.
• Warm Water: Make sure you use warm water (approximately 105F) to dissolve the agar agar powder. If you use cold water, the agar agar will not dissolve properly.

How to Make Coconut Panna Cotta (Step by Step):

1. Combine Agar Agar, Coconut Milk, Vanilla Extract and Sugar:

In a medium saucepan, combine the agar agar, full-fat coconut milk, vanilla extract, and sugar.

2. Bring to a Boil

Cook over medium heat, stirring constantly with a whisk until all the sugar has dissolved. Bring the mixture to a boil and cook for 1-2 minutes, stirring constantly until the agar agar has dissolved.

3. Let Cool

Remove the saucepan from heat and let the hot coconut milk mixture cool for 5 minutes.

4. Pour Mixture Between Glasses and Chill to Set

Pour the coconut panna cotta mixture into 6 individual serving glass bowls and place them in the fridge to set for 2-3 hours.

5. Blend Strawberries

While the panna cotta sets, prepare the strawberry sauce. In a blender or food processor, blend the strawberries until smooth.

6. Combine Agar Agar with Water

In a small bowl, mix 2 teaspoons of agar agar with 2 tablespoons of warm water and stir well until dissolved.

7. Prepare Strawberry Sauce

In a small saucepan, heat the strawberry puree over medium heat. Add the agar agar mixture to the saucepan and stir well.

Bring the mixture to a boil and cook for 1-2 minutes, stirring constantly until the agar agar has dissolved. Remove the saucepan from heat and let the mixture cool for 5 minutes.

8. Pour Strawberry Sauce on Panna Cotta

Remove the glasses of coconut panna cotta from the fridge and spoon the strawberry sauce over the top of each one.

9. Chill Until Strawberry Mixture is Set

Return the glasses to the fridge and allow them to set for an additional 1-2 hours.

10. Garnish and Serve

When ready to serve, garnish each glass with a few mint leaves and fresh berries and enjoy your delicious vegan panna cotta with strawberry sauce!

Dish by Dish Tips/ Tricks:

• Use Frozen Strawberries instead of Fresh: If you don’t have fresh strawberries, you may also use frozen strawberries, just make sure to thaw them completely before processing them into a puree.
• Use Other Berries: If you prefer, you may swap out the strawberries for other berries (such as blueberries, raspberries, blackberries, etc.).

Recipe FAQs: