Coconut panna cotta recipe

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This coconut panna cotta is the perfect alternative to an otherwise dairy-loaded dessert. With agar powder being the perfect substitute for gelatin you have all the possibilities in the world. We topped our coconut panna cotta with a ridiculously good almond butter sauce and fresh berries a perfect treat for hot summer days.

  • Yield: 4 Servings


  • 12 oz (400 ml) full-fat coconut milk
  • ¾ teaspoon agar powder
  • ¼ cup (60 g) white sugar (make sure it’s vegan!)
  • 2 tablespoons white almond butter
  • 1 tablespoon maple syrup
  • 1 tablespoon water
  • fresh blueberries or raspberries
How to Make It
  1. In a pot, heat the coconut milk, agar powder, and white sugar.
  2. Bring it a boil, then reduce the heat and let it simmer for 2 to 3 minutes.
  3. Pour it into your dishes and let it cool off before placing it in the fridge for at least 4 hours.
  4. Whisk the white almond butter, maple syrup, and water until smooth to make the almond butter sauce.
  5. Top the coconut panna cotta with the almond butter sauce and fresh berries.

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