Recipe for a perfectly silky Raspberry Coconut Panna Cotta topped with a warm raspberry sauce. Perfect for Valentine’s Day. Vegan & gluten-free.
This super silky vegan Raspberry Coconut Panna Cotta is perfect for Valentine’s Day! You can prepare it the day ahead, that way you’ll have hardly any work on the big day. I’ve topped the dairy-free Panna Cotta with a warm raspberry sauce which is so simple to make but such an awesome addition, you really shouldn’t miss out on that one. Altogether, the dessert is not much work really.
To remove the harder bits of the raspberries I’ve poured the panna cotta mixture through a nut milk bag. Panna cotta that just melts in your mouth…anyone? :) The Panna Cotta is not only dairy-free but also gluten-free and only needs 4 ingredients (including the raspberry sauce!).
More vegan Valentine’s Day idea
Vegan Raspberry Coconut Panna Cotta
Equipment
Ingredients
- 1 can full-fat coconut milk
- 1/2 cup defrosted raspberries
- 3/4 teaspoon agar powder
- 1/4 cup white sugar
Ingredients for the raspberry sauce
- 1 cup defrosted raspberries
- 1 1/2 teaspoons white sugar
Instructions
- Add 1/2 cup of defrosted raspberries together with the coconut milk in a blender and blend until smooth. Place a nut milk bag over a pot and pour in the raspberry-coconut mixture, squeeze to remove the harder bits of the raspberries.
- Whisk in the agar powder and sugar and bring it to a boil. Let it simmer for 2-3 minutes, then fill the mixture into small glass or porcelain containers**.
- Let them sit in the fridge overnight.
- For the raspberry sauce simply simmer the defrosted raspberries together with the sugar in a small pot and mash the raspberries a bit.
- To serve, go around the edges of the panna cotta with a knife until you can take it out of the form. Top with the warm raspberry sauce.
Nani
Wednesday 13th of February 2019
Can I use xanthan gum instead of agar for this? Or is there any other substitute for agar powder? Really hard to find at my grocery stores!
Jasmine
Tuesday 27th of March 2018
Hi. Is it still the same way you make it wen heating the mixture if so that whould be great. I think I'll be making it today with cherrys.
Bianca
Wednesday 28th of March 2018
Cherries sounds lovely for the panna cotta! :) Not sure, I understand the question fully.. but the basic process is: blend fruits with coconut milk, strain or pour through a nutmilk bag to remove harder parts, pour it into a pot, heat, whisk in the agar and sugar, bring it to a boil, then divide the mixture into the jars/glasses and let them sit in the fridge overnight to thicken. Hope it helps!
Jasmine
Tuesday 27th of March 2018
Hi I need help. can you use agar flakes instead of agar powder
Bianca
Tuesday 27th of March 2018
You can! But agar powder is more powerful than agar flakes, so you'll want to use 3 times the amount when using agar flakes. In this recipe = 2 1/4 teaspoons.
Larissa
Sunday 5th of November 2017
Thank you so much! This is such a great recipe. So fast and simple, and it turns out perfectly every time! So far I’ve made it with raspberries, blackberries, cherries and strawberries. Every time I bring it to a potluck, folks are elated that it’s vegan and gluten free, and people RAVE about how divine it is while I chuckle to myself about how fast and easy it was to make. Very grateful!
Bianca
Monday 6th of November 2017
Oh wow, this is great to hear! :) Thank you so much for the wonderful feedback, Larissa! <3
Nico / yumsome
Tuesday 7th of February 2017
I adore pannacotta, and yours is so gorgeous! Thank you for letting me share it on my Vegan Valentine round-up - I really appreciate it!