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Easy Vegan Raspberry Panna Cotta Without Gelatin

This 15-minute vegan Raspberry Panna Cotta is creamy, rich and literally foolproof. With no gelatin, it is so easy, you can make it every day. I'll show you how to make Panna Cotta that is dairy-free, sugar-free and absolutely delightful. Perfect for any occasion.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 372 kcal
Course: Dessert
Cuisine: Italian

Ingredients

For the best vegan Panna Cotta
  • 1 can (13.5 oz) full fat coconut milk
  • ½ teaspoon agar powder
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
For a simple raspberry sauce
  • 1 ½ c frozen raspberries
  • 2 tablespoon maple syrup

Instructions

    Cup of Yum
  1. Boil.
  2. Add coconut milk, agar powder, Maple syrup, vanilla extract and lemon juice to a medium sauce pan and set over medium high heat. Use a hand whisk to make sure there are no lumps.
Cool.
    Cup of Yum
  1. As soon as the coconut mixture starts boiling, remove from the heat and let it cool for at least 15 minutes before distributing it among the serving glasses.
Pour.
  1. It's best to use a measuring glass for pouring the coconut custard. Prepare 4 serving glasses or bowls and distribute the cooled coconut custard evenly among the glasses. Refrigerate the glasses for at least 1 hour or until set.
Make a raspberry sauce.
  1. (You can make the sauce at the same time as cooking coconut custard). In a medium saucepan combine frozen raspberries and and Maple syrup. Simmer for 10 minutes or until slightly thickened. Taste the sauce and if you think it needs more sweetness, add more Maple syrup, 1 tablespoon at a time. Remove the sauce from the heat and cool to a room temperature.
Serve Panna Cotta
  1. Remove dessert from the fridge, top with a raspberry sauce and enjoy!

Notes

  • Coconut milk. For this dairy-free recipe, make sure to use a full fat coconut milk, as reduced fat milk might not thicken enough;
  • Cooling. If after boiling and cooling, the coconut mixture has a thin film over it, you can pour the mixture through a fine-mash strainer into a bigger bowl or measuring glass.
  • Alternatively, you can prevent the formation of a film by pressing a piece of plastic wrap on top of the coconut Panna Cotta.
  • Flavor options:
  • Apricot. Apricot compote is amazing and I highly recommend you try it as well. For the apricot sauce, use 1 pound of fresh apricots without a pit, 3 tablespoons of water, ⅓ cup of Maple syrup or ½ cup of organic cane sugar, 1 anise star and 2 tablespoons of lemon juice. Cook for 25-30 minutes, chill and serve on top of a dessert;
  • Strawberry. Use frozen strawberries and follow the same cooking instructions as for the raspberry sauce;
  • Lemon. Although I add lemon juice to the coconut custard, you can make it even tangier by increasing the amount of freshly squeezed lemon juice to 2 tablespoons and using a zest of 1 lemon. Cook it altogether, then strain, cool and pour into the glasses.
  • Mango. One of the best toppings for sure. To make mango sauce, follow the same directions as for the raspberry sauce;
  • Walnut Cocoa Streusel. I bet you haven't heard this before. Melt 1 tablespoon of vegan butter in a skillet. Add ½ cup of chopped walnuts, toast for 5 minutes, add 4 teaspoons of brown sugar, 1 teaspoon of cocoa powder and stir until sugar dissolves, about 1 minute. You can even serve streusel in addition to any of the fruit topping;
  • Chocolate. Stir in 2 tablespoons of unsweetened cocoa powder into the coconut mixture and bring to a boil as instructed above.
  • Storing & Freezing.
  • This classic Italian dessert will keep in a refrigerator for up to 5 days. Because it's made with agar, I would not recommend to freeze it. Custard made with agar-agar is sensitive to freezing and will cause the custard to become destructured.

Nutrition Information

Serving 1glass Calories 372kcal (19%) Carbohydrates 43.5g (15%) Protein 2.9g (6%) Fat 23g (35%) Saturated Fat 20.3g (102%) Sodium 18mg (1%) Potassium 403mg (12%) Fiber 6.3g (25%) Sugar 35.7g (71%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 372

% Daily Value*

Serving 1glass
Calories 372kcal 19%
Carbohydrates 43.5g 15%
Protein 2.9g 6%
Fat 23g 35%
Saturated Fat 20.3g 102%
Sodium 18mg 1%
Potassium 403mg 9%
Fiber 6.3g 25%
Sugar 35.7g 71%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.