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Scooping into vegan panna cotta with strawberry

Coconut Panna Cotta (Gluten-Free, Vegan)

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5 from 1 review

  • Author: Felicia Lim
  • Total Time: 4 hours 15 minutes
  • Yield: 6 1x
  • Diet: Vegan


Creamy, smooth and light, this delicious coconut panna cotta is topped with a sweet strawberry sauce that complements it perfectly. Perfect for dessert or a sweet snack, this panna cotta recipe is also totally gluten-free, dairy-free and vegan too.


Units Scale

For the Coconut Panna Cotta:

For the Strawberry Sauce:

  • 1 pound fresh strawberries, washed, with leaves and stems removed
  • 2 teaspoons agar agar powder
  • 2 tablespoons warm water
  • Fresh mint leaves, for garnish


  1. Combine Agar Agar, Coconut Milk, Vanilla Extract and Sugar: In a medium-sized saucepan, combine the agar agar, full-fat coconut milk, vanilla extract, and sugar.
  2. Bring to a Boil: Cook over medium heat, stirring constantly 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 mixture cool for 5 minutes.
  4. Divide Mixture Between Glasses and Chill to Set: Pour the coconut panna cotta mixture into 6 individual serving glasses 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 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 enjoy your delicious homemade panna cotta with strawberry sauce!


Coconut Milk: Make sure to use full-fat coconut milk for best results (make sure to use a brand that has 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 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 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.

Storing: Store the coconut panna cotta and strawberry sauce separately in the refrigerator for up to 3-4 days. To store the panna cotta, cover each glass with plastic wrap to prevent a skin from forming on the surface. For the strawberry sauce, store it in an airtight container. When ready to serve, spoon the strawberry sauce over the coconut milk panna cotta and garnish with mint leaves. Note that the texture of the panna cotta may change slightly after being stored, but it should still be creamy and delicious. Do not freeze the panna cotta as it may affect the texture and cause it to become grainy.

  • Prep Time: 5 mins
  • Chilling Time: 4 hours
  • Cook Time: 10 mins
  • Category: Desserts
  • Method: Stovetop
  • Cuisine: Italian