This vegan panna cotta has a silky smooth, creamy, and velvety texture that melts in your mouth. It is an effortless vegan recipe to recreate a classic Italian dessert.
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It is always a struggle to find vegan desserts that have the same texture and flavor as the non-vegan version. This recipe is a great way to enjoy the classic flavors and texture of panna cotta but without any animal products.
If you’re looking for more vegan desserts, try my vegan tapioca pudding, vegan custard tart, or vegan chocolate pudding recipe.
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❤️ Why you’ll love it
I love this vegan panna cotta recipe. It is a simple, yet elegant dessert that is perfect for any occasion.
Coconut cream and almond milk give it a rich and creamy texture, while the vanilla adds a beautiful aroma. Plus, the mixed berry sauce adds a fresh, fruity flavor that complements the panna cotta perfectly.
The best part is that this recipe is completely plant-based. Many traditional panna cotta recipes use gelatin, which is not vegan. This recipe, on the other hand, uses cornstarch as a thickening agent which makes it completely vegan.
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🧾 Key ingredients
This vegan panna cotta is a delicious, creamy, and dairy-free dessert that is simple to make with ingredients that are easy to find at your local grocery store.
Full-fat coconut cream is the star of this recipe, providing the rich, creamy texture that is characteristic of traditional panna cotta. It is important to use full-fat coconut cream for the best results.
Almond milk is the perfect dairy-free alternative to traditional milk. It adds a hint of nutty flavor and helps to achieve the right consistency for the panna cotta.
Cornstarch is the binding agent we use to make this delicate dessert vegan. This is a great alternative to agar-agar which is too strong to make panna cotta perfectly.
Granulated sugar and vanilla extract are essential for sweetening and flavor. You can also use other alternative sweeteners like agave or maple syrup.
Frozen mixed berries are the main ingredient for the mixed berry sauce. They add a sweet and tart flavor that compliments the richness of the panna cotta perfectly.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegan panna cotta recipe, a good quality saucepan is essential for heating and combining the coconut cream, dairy-free milk, and sugar, as well as for preparing the mixed berry sauce. I recommend using a heavy-bottom saucepan, which helps to distribute the heat evenly and prevents the mixture from scorching.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Shake the can of coconut milk to ensure it is well mixed. Then, in a saucepan, warm up the full-fat coconut milk and sugar over medium heat.
STEP 2
While the coconut milk and sugar are heating up, mix the dairy-free milk and cornstarch in a small bowl. Ensure that the cornstarch is fully dissolved in the milk.
Making the vegan panna cotta
STEP 1
Once the sugar has dissolved in the coconut milk, add the dairy-free milk and cornstarch mixture to the saucepan. Stir well to combine all the ingredients.
STEP 2
Continue to cook this mixture over medium heat until the cornstarch is activated and the cream has thickened. This should take about 10 minutes. The consistency you are looking for is similar to a slow-flowy paste.
STEP 3
After the cream has thickened, add the vanilla extract to the mixture. Stir well to ensure that the vanilla is evenly distributed.
STEP 4
Pour the panna cotta mixture into serving bowls. I recommend using ⅓ cup for each serving. Allow the panna cotta to cool to room temperature before placing it in the refrigerator to set.
Making the mixed berries sauce
STEP 1
In a saucepan, combine the mixed berries, water, and coconut sugar. Bring this mixture to a boil.
STEP 2
Once the berries have softened, use an immersion blender to blend them into a sauce. If you do not have an immersion blender, you can transfer the mixture to a regular blender.
STEP 3
After blending the berries, add the cinnamon and cornstarch to the saucepan. Stir well to ensure that these ingredients are fully incorporated into the sauce.
STEP 4
Continue to cook the sauce until it thickens to a slow-flowy consistency. This should take about 10 minutes. Once the panna cotta has set, serve it with the mixed berries sauce. Enjoy your vegan panna cotta with mixed berries sauce!
💡 Expert tip
The key to achieving a smooth and creamy vegan panna cotta is to mix your dairy-free milk and cornstarch in a separate bowl before adding it to your warm coconut milk. This simple step prevents lumps from forming in your mixture, giving you a silky-smooth dessert.
🔄 Variations
Try a salt and caramel twist on this classic recipe. A quick vegan caramel can be made by melting ½ cup of coconut sugar and a 14-oz can of full-fat coconut milk in a saucepan. Make sure you have sea salt flakes (fleur-de-sel), not regular salt, to make this delicious sauce. Add ½ tsp and check for the flavor. It will give your panna cotta a unique, sweet, and salty flavor that pairs perfectly with the creamy coconut.
Fresh mango puree is a perfect addition for a refreshing twist. Simply peel, slice, and blend ripe mangos into a creamy mousse. No need to add any other ingredients. This puree will bring a tropical, fruity flavor to your vegan panna cotta.
If you are a fan of tangy flavors, consider adding a fresh berry sauce. Instead of cooking the berries, blend fresh berries with a little bit of sugar and lemon juice. You can also try my strawberry sauce recipe.
🥣 Serving ideas
Vegan panna cotta is a versatile and delicious dessert that can be enjoyed in a variety of ways. I love serving them with a generous drizzle of mixed berry sauce. The vibrant colors and sweet-tart flavor of the berries complement the creamy panna cotta beautifully.
You can also serve them with a dollop of coconut whipped cream and a sprinkle of toasted coconut flakes for a tropical twist. This not only adds a lovely coconut flavor but also a bit of crunch, making each bite even more enjoyable.
Another great option is to serve them with a variety of fresh berries. I like to place a few strawberries, blueberries, and raspberries on top of each panna cotta. This not only adds a pop of color but also a refreshing burst of flavor.
If you’re a fan of citrus flavors, you can also serve them with a citrus compote. The bright, tangy flavors of oranges, lemons, and limes are a perfect match for the creamy panna cotta.
❄️ Storing tips
Storing and reheating this vegan panna cotta is a simple process that can help maintain its creamy texture and delicious flavors.
To store it, you will need to place it in an airtight container and refrigerate. It can stay fresh in the refrigerator for two to three days. However, it is important to note that the panna cotta will start to set more firmly the longer it is in the fridge.
I do not recommend freezing this dessert. The creamy texture of the panna cotta, which is achieved through the use of coconut cream and dairy-free milk, can be altered by the freezing and thawing process.
🤔 FAQs
Can you use other fruits for the sauce?
Absolutely, you can use any type of berry you have on hand, such as blackberries, blueberries, strawberries, or a combination of these. You can also use frozen fruit without the need to thaw it. Just add it to the pan and follow the recipe.
What kind of dairy-free milk can you use?
I recommend using unsweetened almond milk or cashew milk for this recipe. Other nut milks may have a strong nutty flavor that could overpower the panna cotta. The same is true for oat milk and soy milk, as they have distinct characteristics. If you prefer a hint of coconut flavor, you can also use light coconut milk.
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Vegan Panna Cotta (Way Better Than With Agar Agar!)
Equipment
- Silicone muffin tin
Ingredients
Vegan Panna Cotta
- 1 14-oz can Full-fat coconut cream (canned)
- 1 cup Dairy-free milk (I used almond milk)
- ¼ cup Granulated sugar
- ⅓ cup Corn starch
- 2 tsp Vanilla extract
Mixed Berries Sauce
- 2 cup Frozen mixed berries
- ½ cup Water
- ¼ cup Cane sugar or coconut sugar
- ½ tsp Cinnamon
- 1 Tbsp Corn starch
Instructions
Vegan Panna Cotta
- Measure up all ingredients. Shake your coconut milk can (stored at room temperature).
- Take a saucepan and warm up full-fat coconut milk and sugar on medium heat.
- Take a small bowl and mix dairy-free milk and cornstarch and add it to the saucepan once the sugar has dissolved. If you add it without pre-mixing, it might get lumpy. Better be safe than sorry.
- Cook it on medium heat until cornstarch is activated and the cream has thickened. It should be similar to a slow-flowing paste. It took me approx. 10 minutes. Check out our video to see the consistency better.
- Add vanilla extract. Stir well.
- Pour the mixture into 8 serving bowls (⅓ cup each).
- Prepare the berry sauce (or your favorite topping) while the panna cotta is set in the fridge. I cool them first on the kitchen counter and only place them in the fridge when they are not hot to the touch anymore.
- How to serve panna cotta? You can serve them in glasses topped with berry sauce. I also like using silicone muffin tins to flip them out to a plate and top them with berry sauce.
Mixed berries sauce
- Take a saucepan and add mixed berries (blackberries, raspberries, red currant, black currant), water, and coconut sugar. Bring it to a boil.
- When the berries are soft, use an immersion blender to blend them into a sauce. (If the berries were frozen, they will soften even quicker.)
- Finally, add cinnamon and cornstarch and bring them to a boil to activate the starch. It will thicken to a slow-flowing sauce that is perfect to top your panna cotta. It took me approx. 10 minutes.
Notes
Top tips
- How to avoid lumps? – If you are using any thickeners (starches or agar-agar powder or anything similar) we recommend dissolving them separately in any small amount of liquid that is at room temperature. If you add a thickener to hot liquid, you will get lumps. Alternatively, since an eggless panna cotta doesn’t really need cooking, you can add all ingredients in one go and heat it up like that.
- Add vanilla extract after it has thickened – If you want to capture the vanilla aroma, we recommend adding it at the last minute. If you add it in the first step and it is heated even for like 5-10 minutes, vanilla extract loses all its aroma. So if you end up with a more coconutty panna cotta, you probably added vanilla extract too early.
- What if it is not thick enough? – Cornstarch needs high heat to be activated. If you don’t heat it high enough or long enough, you may end up with a custard texture instead of a panna cotta texture. You will not be able to turn it out of silicone molds.
- Cool it down before placing it in the fridge – Cool them first on the kitchen counter and only place them in the refrigerator when they are not hot to the touch anymore. If you place them hot in the fridge, condensation might appear at the top.
Renee
Hi, the ingredients says coconut cream and links to canned coconut cream but the recipe says coconut milk. I have both, which can do I use?
Barbara Lehn
Do you mean coconut cream or full fat coconut milk?
Emese Maczko
Full-fat coconut milk, not just the creamy part. You need to shake the can and use it in a heavy cream consistency.
Krysten
You might want to update the ingredients list to reflect that you are referring to a can of coconut milk rather than a can of coconut cream because of someone did not read these comments they would not know that. Also when you listed coconut cream it is a link that takes you to a page showing cans of coconut cream, not coconut milk.
TiFi
Hi,
I made this dessert and piped into a mini martini glass. I used all coconut cream, Aroy-D brand and I dropped the amount of cornstarch to 3 Tablespoons as the 1/3 is too stiff. It worked out beautifully! Thanks for the recipe!
Emese Maczko
Thanks for trying our panna cotta recipe. They must have been stunning in martini glasses.
Mary Masters
The panna cotta you suggested is actually Haupia, a Hawaiian dessert. It’s made with coconut milk, sugar and cornstarch. Your recipe just adds vanilla to it. It tastes good but tastes just like haupia with vanilla added.
Brittany
You post link to Coconut Creme in the ingredient list but then mention Coconut Milk in the rest of the directions. Which one is it? They are two different things.
Emese
It is coconut milk, where you shake the can and you have a thick liquid consistency like heavy cream. Not the coconut cream which you need for whipped cream.
Kalliope
That’s actually confusing, since whipped cream c a n be made with coconut milk (refrigerated, watery part discarded). I’ve never used coconut cream for whipping.
Judy
Hi, I tried this recipe and the texture was perfect but it had a overwhelming coconut flavor, I used coconut cream should I have used coconut milk?
Emese
Hi Judy, we tried this recipe with light canned coconut milk (shaken) and the texture was completely off. You need the fatty part for sure to make it work. You can increase the amount of the vanilla flavor you add to make it less coconutty. We are so happy you tried our recipe.
Ria
Are we supposed to use full fat coconut milk or full fat coconut cream?
Emese
Hi Ria, full-fat coconut milk, not just the cream part. You need to shake the can and use it in a heavy cream consistency.
Linda
Can this panna cotta be made ahead of time, if so how many days will it hold?
Emese
It should be good for 2-3 days without any problem. Store it covered so it doesn’t get the smell of other food in the fridge.
Sherry
To store it overnight, should the sauce be kept separate or should the whole dessert be prepared and then refrigerated?
Emese
You can prepare it at the same time. Store it per serving in glasses topped with the sauce in the fridge.
Robin
So good! Wish I could post a pic… topped a cara car orange sauce and fresh raspberries. I added lemon zest and juice to the custard.
Marsha Cady
Can arrowroot be substituted for the cornstarch?
My Pure Plants
Hi Marsha, I haven’t tried it with arrowroot starch. If you do, please note that it is usually not a 1:1 substitute as corn starch is a stronger binder.
Susana
Can you substitute another starch for the cornstarch? Arrowroot perhaps??
My Pure Plants
Hi, I haven’t tried it with arrowroot, but the arrowroot to cornstarch ratio is usually 2:1. It is not as strong binder as cornstarch so you need to double the amount. Let us know if you try it.
Melissa
Delicious. I called my dessert Vanilla Custard pudding because that’s what it looked and tasted like. Would make it again.
My Pure Plants
Hi Melissa, thanks for trying our recipes. Was your panna cotta too soft? It can happen if it is not thick enough when you stop the cooking. It needs to be really really thick for it to hold its shape.
Andrea
Delicious!! A keeper of a recipe!!
My Pure Plants
We are so happy you liked it. Thanks for trying our recipe.
LJinSC
Oh wow! I can’t wait to try this. Panna Cotta, Creme Brûlée and All the custard cousins are my faves.
My Pure Plants
Thank you so much. Let us know if you do.