Delicious & Easy Vegan Coconut Panna Cotta with Fresh Strawberry Compote (Gelatine-Free!)

Indulge in a truly delightful and guilt-free dessert with this incredible Vegan Coconut Panna Cotta. Crafted without gelatine, dairy, gluten, or processed sugar, this recipe offers a wonderfully light yet creamy experience. Topped with a vibrant, homemade strawberry compote, this plant-based panna cotta is not just a dessert, but a perfect, refreshing finale to any meal. Whether you’re adhering to specific dietary needs or simply seeking a healthier, utterly delicious sweet treat, this recipe is sure to impress.

Close up on the Panna Cotta in a glass cup on a wooden board

Why You’ll Love This Vegan Coconut Panna Cotta

There are countless reasons to fall in love with this vegan coconut panna cotta. Not only is it incredibly easy to prepare, requiring just a handful of simple ingredients and minimal cooking time, but it also caters to various dietary needs without compromising on flavor or texture. Its light, creamy consistency and tropical notes make it an ideal dessert for any season, especially refreshing in warmer months. The vibrant strawberry compote adds a burst of freshness and natural sweetness, perfectly balancing the richness of the coconut. It’s a dessert that feels decadent but is secretly wholesome, making it a fantastic choice for entertaining or a special treat for yourself.

Ingredients for a Perfect Vegan Panna Cotta

Creating this irresistible Coconut Panna Cotta is surprisingly straightforward, thanks to a carefully selected list of ingredients that are both accessible and naturally delicious. Each component plays a vital role in achieving that signature creamy yet light texture and delicate flavor. The beauty of this recipe also lies in its adaptability, allowing you to customize it with different toppings and natural sweeteners. Below, we’ll dive into the core ingredients that make this gelatine-free panna cotta a star.

To craft this delightful dessert, you will primarily need the following items. For precise quantities, remember to check the detailed recipe card further down the page.

Coconut Cream: This is the star for achieving a rich, luxurious base. Opt for full-fat coconut cream, ensuring it’s well-shaken before use to combine the thick and liquid layers inside the can.
Coconut Milk: Complementing the cream, coconut milk adds to the smooth consistency while keeping the panna cotta from becoming too dense. Choose unsweetened varieties.
Agave Syrup: Our preferred natural liquid sweetener, agave syrup blends seamlessly into the mixture, providing a clean sweetness without processed sugars.
Vanilla Paste: For a deep, aromatic vanilla flavor, paste is ideal. It adds lovely specks of vanilla bean and a more intense taste than extract.
Agar Agar Powder: This essential plant-based gelling agent is what transforms our liquid into a perfectly set panna cotta, replacing traditional gelatine.

While panna cotta can be made exclusively with coconut cream for a richer result or coconut milk for a lighter one, I find that a combination of both strikes the perfect balance, yielding a dessert that is both creamy and wonderfully airy.

Ingredient Substitution & Customization Options

One of the joys of this vegan panna cotta recipe is its flexibility. Don’t hesitate to experiment with these simple substitutions to fit your pantry or taste preferences:

Coconut Cream & Milk: As mentioned, I love the balance of a mix. However, feel free to use solely Coconut Milk for an even lighter texture, or just Coconut Cream for a more intensely rich and dense panna cotta. Just be mindful that using only milk might require a slight adjustment to the agar-agar quantity for proper setting.
Agave Syrup: Any natural liquid sweetener can be a great alternative. Maple Syrup is an excellent choice, offering a slightly different flavor profile that pairs beautifully with coconut. Rice Malt Syrup is another option if you prefer. Adjust to your desired level of sweetness.
Vanilla Paste: If vanilla paste isn’t available, you can substitute it with the seeds from 1 fresh Vanilla Bean for an authentic flavor, or use 1 to 1.5 teaspoons of high-quality Vanilla Essence or Vanilla Extract.

One panna cotta over a small brown plate and a wooden board

Creating Panna Cotta with Agar Agar Powder: The Vegan Secret

The hallmark of this recipe is its vegan nature, achieved by replacing traditional gelatine with Agar Agar Powder. While classic panna cotta recipes, like my Mango Panna Cotta, Raspberry Panna Cotta, Coffee Panna Cotta, or Strawberry Panna Cotta, rely on animal-derived gelatine, agar agar provides a fantastic, ethical, and equally effective plant-based alternative.

Agar agar is a natural gelling agent extracted from seaweed, making it 100% vegetarian and vegan. It’s truly a marvel in the plant-based culinary world! What makes agar agar particularly appealing is its efficiency: it sets much faster than gelatine, cutting down on chilling time. Moreover, unlike gelatine, agar agar is reversible. This means that if your panna cotta doesn’t set exactly as you wish, or if you simply want to reheat and remold it, you can gently melt it back into a liquid state and start over. This feature makes it quite forgiving for beginners!

Working with agar agar powder is surprisingly simple. You don’t need to dissolve it in cold water or use a blender to incorporate it, as is sometimes required with gelatine. The key to activating agar agar is heat. It requires a high temperature to fully dissolve and activate its gelling properties. For this recipe, this means bringing your coconut mixture to a full boil before whisking in the agar agar powder for a couple of minutes until it’s completely dissolved. That’s all there is to it! Just ensure it comes to a proper boil to guarantee a perfectly set panna cotta every time.

Agar agar powder is a versatile ingredient that you’ll find in many other vegan dessert recipes, such as:

Easy Vegan Lemon Tart
Vegan Chocolate Mousse Tart with Raspberries
Vegan No Bake Mini Blueberry Tarts

Close up on the toasted coconut and strawberry sauce over the dessert.

How to Make This Creamy Vegan Coconut Panna Cotta

Crafting the creamy base of this vegan panna cotta is a surprisingly quick and simple process. With just a single pot and a stove, you’ll be on your way to a perfectly set dessert in no time. The key is to follow these steps carefully to ensure the agar agar activates properly and your panna cotta achieves its delightful texture.

Prepare Coconut Cream: Before opening, ensure your can of coconut cream is well-shaken. This step is crucial to combine the often-separated thick cream layer and the liquid layer, ensuring a homogenous mixture for your panna cotta.
Combine Base Ingredients: In a medium-sized pot, combine the shaken Coconut Cream, Coconut Milk, Vanilla Paste, and Agave Syrup. Whisk these ingredients thoroughly to ensure they are well combined.
Simmer to Dissolve: Turn the stove to medium heat and gently bring the mixture to a simmer. Continue to stir occasionally until all ingredients are fully melted and combined, particularly ensuring the agave syrup is completely integrated.
Bring to a Boil & Add Agar Agar: Increase the heat to bring the liquid to a rolling boil. Once boiling, swiftly add the Agar Agar Powder. Immediately and vigorously whisk the mixture for 1 to 2 minutes. This continuous whisking is essential to fully dissolve the agar agar and prevent clumps, ensuring a smooth, evenly set panna cotta.
Pour and Set: Carefully remove the pot from the heat. The liquid will be very hot at this stage, so handle with caution. Immediately pour the hot panna cotta mixture into your chosen serving cups, bowls, or silicone molds. Ensure your recipients are heat-proof.
Chill to Perfection: Transfer the filled cups or molds to the fridge to set. Agar agar sets quite rapidly, so your dessert might be ready much faster than expected, usually within 1 to 1.5 hours. For best results, allow at least 2 hours or until firm.

Layers of Coconut Panna Cotta, Strawberry Compote and Toasted Coconut Flakes

Quick & Flavorful Strawberry Compote Topping

A glorious way to elevate your Vegan Coconut Panna Cotta is with a vibrant, homemade fruit sauce or fresh fruit. While this recipe features a simple yet exquisite strawberry compote, the possibilities for toppings are endless! You could easily opt for a Mixed Berry Compote, a bright Raspberry Coulis, or even a tropical Mango Coulis to suit your mood.

For this particular recipe, we’re making a quick and luscious compote using either fresh or frozen strawberries. It’s incredibly straightforward and requires only about 10-15 minutes of simmering time. This compote provides a delightful balance of tartness and sweetness that beautifully complements the creamy coconut base. If you prefer a lighter, thinner sauce, a Strawberry Coulis would also be a fantastic choice.

Here’s how to whip up this delicious strawberry topping:

Prepare Strawberries: If you’re using fresh strawberries, remember to wash them thoroughly and remove the green hulls (core) before proceeding.
Simmer Ingredients: Place your prepared strawberries (whether fresh or straight from the freezer), Agave Syrup, and Lemon Juice into a small pot. Turn the heat to low to medium.
Reduce to Perfection: Allow the mixture to gently simmer for about 10 minutes. If using frozen strawberries, it might take an extra 5 minutes or so for them to completely thaw and reduce, creating a thick, jam-like consistency. Stir occasionally to prevent sticking.
Optional Smoothness: For those who prefer a velvety smooth sauce rather than a chunky compote, use an immersion blender (or carefully transfer to a regular blender) to process the strawberry mixture until desired consistency is reached.
Cool and Store: Remove the compote from the heat and transfer it to a bowl or container. Let it cool down completely before spooning it over your chilled coconut panna cottas. If preparing ahead, store the cooled compote in a sealed jar or airtight container in the fridge for up to a couple of weeks.

Recipe FAQs: Your Questions Answered

Is this dessert Gluten-Free?

Absolutely, this delightful dessert is entirely Gluten-Free. It’s made using naturally gluten-free ingredients such as Coconut Milk, Coconut Cream, Agave Syrup, and Agar Agar Powder. When sourcing your agar agar, always ensure it’s pure and free from additives, though in its natural form, agar agar is inherently both gluten and grain-free. You can delve deeper into the properties of agar agar here.

How should I store this dessert?

Panna Cottas are best enjoyed chilled and should always be stored in the fridge. For optimal freshness and taste, consume them within 48 hours of preparation. To keep the presentation pristine and the textures distinct, I highly recommend adding the strawberry sauce topping just before you plan to serve them.

Can I freeze this vegan panna cotta?

Unfortunately, this particular panna cotta recipe does not hold up well to freezing and thawing. The delicate texture of the agar agar can become watery or grainy upon defrosting, so I do not recommend freezing this dessert.

Can I make this dessert ahead of time?

Yes, this vegan coconut panna cotta is an excellent make-ahead dessert! You can prepare the panna cotta base up to two days in advance and store it in the fridge in its individual serving cups. The strawberry compote can also be made ahead and stored separately in an airtight container in the fridge for up to two weeks. Assemble by adding the compote just before serving for the freshest taste and appearance.

3 dessert cups over a round wooden board.

Expert Tips for a Perfectly Set Panna Cotta

Achieving a smooth, perfectly set panna cotta is easy with a few key tips:

Shake Coconut Cream Well: This prevents a separated mixture and ensures a consistently creamy base.
Bring to a Rolling Boil: Agar agar needs high heat to fully activate. Don’t just simmer; ensure the mixture reaches a visible boil before adding the agar agar.
Whisk Vigorously: Once agar agar is added, whisk continuously for the full 1-2 minutes to ensure it completely dissolves and no lumps form. This is crucial for a smooth texture.
Act Quickly: Agar agar sets quickly once removed from heat. Have your serving dishes or molds ready and pour immediately.
Chill Thoroughly: While agar agar sets fast, give your panna cotta enough time in the fridge (at least 1.5-2 hours) to firm up completely before serving.
Cool Compote Completely: Always allow your fruit compote to cool entirely before adding it to the panna cotta. Warm compote can slightly melt or soften the panna cotta’s surface.

Serving & Customization Ideas

While the strawberry compote is a fantastic pairing, don’t limit your creativity! Here are a few ideas to customize and serve your vegan coconut panna cotta:

Toasted Coconut Flakes: As an optional but highly recommended garnish, lightly toast some coconut flakes in a dry pan or under the broiler until golden. Their nutty crunch adds a wonderful textural contrast.
Fresh Berries: A simple scattering of fresh raspberries, blueberries, or extra sliced strawberries adds freshness and visual appeal.
Other Fruit Coulis/Compotes: Explore different fruit toppings like passion fruit coulis, a blueberry compote, or even caramelized pineapple for a tropical twist.
Chocolate Shavings: A sprinkle of vegan dark chocolate shavings can add a touch of decadence.
Mint Leaves: A few fresh mint leaves provide a beautiful color contrast and a refreshing aroma.
Serving Vessels: Serve in elegant glass cups for a layered look, small ramekins, or unmold them onto plates if using silicone molds for a more formal presentation.

More Delightful Vegan Dessert Ideas:

If you loved this light and healthy vegan panna cotta, you might want to explore other delicious plant-based dessert options:

Spiced Red Wine Poached Pears
Orange and Grapefruit Panna Cotta
Vegan Avocado Chocolate Mousse
Easy Vegan Lemon Tart
Vegan Carrot Cake Muffins
Vegan Gluten Free Banana Bread
Vegan Sticky Date Puddings
Aquafaba Chocolate Mousse

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Recipe

Close up on the Vegan Panna Cotta on a wooden board

Vegan Coconut Panna Cotta with Strawberry Sauce

4.82 from 11 votes

This Vegan Coconut Panna Cotta is a delicious Dairy-Free, Gluten-Free and Vegan dessert. Topped with a quick homemade strawberry sauce, this light dessert is the perfect way to finish any meal!

Servings:

6
Panna Cotta

Author:

Sylvie

Prep Time

10 minutes

Cook Time

15 minutes

Cooling Time

2 hours

Total Time

2 hours

25 minutes

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Ingredients

Vegan Coconut Panna Cotta

400 ml (1 2/3 cup) Coconut Cream, (13.5 oz can, well-shaken)
350 ml (1 1/2 cup) Unsweetened Coconut Milk
1/2 teaspoon Vanilla Paste
45 ml (3 tablespoon) Agave Syrup, (or Maple Syrup)
1/2 teasp. Agar Agar Powder

Strawberry Sauce

250 gr (1 cup) Strawberries, (Fresh or Frozen)
15 ml (1 tablespoon) Agave Syrup, (or Maple Syrup, adjust to taste)
15 ml (1 tablespoon) Lemon Juice

Garnish

1 handfull Coconut Flakes , (optional, toasted)

Instructions

Vegan Coconut Panna Cotta

Pour the Coconut Milk and Coconut Cream into a small pot (make sure to shake the can of coconut cream very well before opening to combine). Add the Vanilla Paste and Agave Syrup, then turn on low to medium heat. Bring the mixture to a gentle simmer and continue to stir until the syrup is fully dissolved and all ingredients are well combined.
Increase the heat to bring the liquid to a full, rolling boil. Immediately add the Agar Agar Powder and whisk vigorously for 1 to 2 minutes, ensuring the powder is completely dissolved and no lumps remain. This step is crucial for the panna cotta to set properly.
Remove the pot from the heat. Directly pour the hot panna cotta mixture into individual serving cups, jars, or into silicone molds (1). Place them carefully in the fridge to set for at least 1 to 1.5 hours, or until completely firm. Agar agar sets quickly, so it might be ready sooner!

Strawberry Sauce

Place the Strawberries (fresh or frozen, directly from the freezer) in a small pot along with the Agave Syrup and Lemon Juice (2). Turn the heat to low to medium and allow the strawberries to gently reduce for about 10 minutes. If using frozen strawberries, it may take an additional 5 minutes for them to thaw and cook down.
Remove the pot from the stove and transfer the compote to a bowl or container. Let it cool down completely (3). You can leave it chunky for a compote texture or use an immersion blender to achieve a very smooth sauce, depending on your preference.

Serving the Panna Cotta

When you’re ready to serve, carefully spoon or pour the cooled Strawberry Sauce over the set Coconut Panna Cotta (4).
Optional Garnish: To add extra texture and flavor, spread a handful of coconut flakes on a baking sheet lined with baking paper. Toast them under the broiler in your oven for 30 seconds to 2 minutes. Keep a very close eye on them as they can burn quickly! Garnish your strawberry coconut panna cottas with these delightful toasted coconut flakes just before serving.

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Notes

The panna cotta liquid will be extremely hot after boiling, so please exercise caution when handling and pouring it. Always use heat-proof recipients to ensure safety.
If you’re using fresh strawberries for the compote, thoroughly wash them and remove the green hulls before you begin cooking.
For optimal freshness and to prevent spoilage, ensure the strawberry compote is stored in an airtight or well-sealed container in the refrigerator if you’re not using it immediately. It will keep well for up to two weeks.
For the best visual presentation and textural contrast, it is highly recommended to add the cooled strawberry compote and any optional garnishes (like toasted coconut flakes) just before serving the panna cotta.

Nutrition (per serving)