Vegan Raspberry Coconut Panna Cotta

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


  • 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


  • 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.


*I've used these glass cups.


Calories: 212kcal | Carbohydrates: 17g | Protein: 1g | Fat: 16g | Saturated Fat: 14g | Sodium: 10mg | Potassium: 222mg | Fiber: 2g | Sugar: 12g | Vitamin C: 10.2mg | Calcium: 23mg | Iron: 2.8mg