Vegan Panna Cotta with Coconut Milk
Why this recipe works
- Creamy without dairy: Coconut milk gives the dessert a rich, smooth body while keeping the recipe fully plant-based.
- Reliable set: Agar-agar sets the mixture firmly enough to unmould while still allowing the delicate wobble expected from panna cotta.
- Ideal for preparing ahead: The dessert needs chilling time to firm up, making it well suited to preparing before serving.
Get the most out of this recipe
Timing notes
- Allow enough time to chill: The active cooking is brief, but the panna cotta needs time in the fridge to set fully and develop a clean, even texture.
- Serve well chilled: Agar-set desserts hold best when cold, so keep the panna cotta covered in the fridge until shortly before serving.
Ingredient notes
- Choose coconut milk carefully: Use coconut milk rather than a thin coconut drink for a fuller, creamier result.
- Agar-agar sets differently from gelatine: Agar must be brought to a proper simmer to activate, and it creates a slightly cleaner, firmer set than gelatine.
- Smooth the coconut milk first: If the coconut milk has separated, whisk it before heating so the finished dessert sets evenly.
Common mistakes
- Not simmering the agar: If the mixture is only warmed, the agar may not activate properly and the panna cotta may not set.
- Letting agar clump: Whisk the agar into the coconut milk thoroughly before and during heating to keep the texture smooth.
- Unmoulding too soon: Wait until the panna cotta is fully firm before turning it out, otherwise it can break or slump.
Make-ahead tips
- Make it in advance: The panna cotta can be prepared ahead and kept covered in the fridge until serving.
- Best within the first couple of days: Although it keeps for up to 3 days, agar-set desserts can begin to weep, so the texture is best within 48 hours.
- Keep cold until needed: Store the moulds or ramekins in the fridge and unmould just before serving for the neatest presentation.
Equipment you'll need
Ingredients
Instructions
- Set out 4 small moulds or ramekins on a tray so they are easy to move into the fridge. If your coconut milk has separated, whisk it briefly in the carton or tin so it is smooth.
- Put the coconut milk, caster sugar, agar-agar and salt in a saucepan and whisk well to disperse the agar. Set over medium heat and bring to a gentle simmer, whisking often.
- Once simmering, cook for 2 minutes, whisking constantly, to fully activate the agar. Take off the heat and whisk in the vanilla extract.
- Divide the mixture between the moulds. Leave at room temperature until just set around the edges, then chill until fully firm with a delicate wobble.
Recipe notes
Tips
- Agar-agar needs a proper simmer to set well, so make sure the mixture bubbles gently for the full 2 minutes while you whisk.
- For the cleanest unmoulding, dip the base of each mould in warm water for 5 to 10 seconds, then run a thin knife around the edge and invert onto a plate.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 3 days
- Keep covered in the fridge and serve cold. Agar-set desserts can weep after a couple of days, so they are best within 48 hours.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 20min (10min active)
- Difficulty: Easy
- Cuisine: Italian
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