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Vegan Panna Cotta with Blueberry Syrup
Prep Time
5 mins
Cook Time
5 mins
Fridge Time
3 hrs

A simple and decadent plant-based dessert

Course: Dessert
Cuisine: Italian
Keywords: Plant Based Panna Cotta, Vegan Panna Cotta
Servings: 4 people
For the Panna Cotta
  • 600 ml coconut cream (1.5 cans)
  • 1/2 tsp powdered agar agar (or 1/2 tbsp of the flakes)
  • 1 tsp vanilla bean paste (or extract)
  • 1/4 cup maple syrup
  • macadamia oil (or other mild-tasting oil) for greasing
For the Blueberry Syrup
  • 1/2 cup frozen blueberries
  • 1-2 tbsp maple syrup
  • 1/4 cup water
  • 1 tsp tapioca flour (mixed w/ 2 tsp water to form a thin paste)
To Make the Panna Cotta
  1. Bring all the panna cotta ingredients to a gentle boil for 5 minutes, stirring constantly with a wooden spoon.

  2. Lightly grease 4 x ramekins (200ml+ capacity) with the oil.

  3. Pour the warm mixture into the ramekins and refrigerate for 3 hours until set.

  4. Once set, flip the panna cottas onto serving plates (you may need to very gently run a butter knife around the edges of each ramekin to loosen them).

For the Blueberry Syrup
  1. While the panna cottas are setting, prepare the syrup by whisking all ingredients together in a small saucepan, bringing them to a gentle simmer for 5-7 minutes, then blending till smooth. Allow to cool at room temperature and stir well before serving.

  2. Drizzle the cool syrup onto the panna cottas and garnish with extra blueberries (optional) and fresh mint sprigs. Deliziosa!