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Vegan Raspberry Coconut Panna Cotta

Recipe for a perfectly silky Raspberry Coconut Panna Cotta topped with a warm raspberry sauce. Perfect for Valentine’s Day. Vegan & gluten-free. 

Vegan Raspberry Coconut Panna Cotta | ElephantasticVegan.com

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. All together, 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!).

Vegan Raspberry Coconut Panna Cotta | ElephantasticVegan.com

Vegan Raspberry Coconut Panna Cotta | ElephantasticVegan.com

Vegan Raspberry Coconut Panna Cotta

Elephantastic Vegan
Perfectly silky vegan Raspberry Coconut Panna Cotta. Completely dairy-free! With a warm raspberry sauce on top. The perfect dessert for Valentine's Day!
4.67 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine Italian, Vegan
Servings 5 -6 portions
Calories 212 kcal

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.

Notes

*I've used these glass cups.

Nutrition

Calories: 212kcalCarbohydrates: 17gProtein: 1gFat: 16gSaturated Fat: 14gSodium: 10mgPotassium: 222mgFiber: 2gSugar: 12gVitamin C: 10.2mgCalcium: 23mgIron: 2.8mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramIf you give this Vegan Raspberry Coconut Panna Cotta a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

More vegan Valentine’s Day ideas

Vegan Raspberry Coconut Panna Cotta | ElephantasticVegan.com
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Recipe Rating




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!