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Homemade Vegan Panna Cotta photo

Vegan Panna Cotta

This Vegan Panna Cotta is a rich, creamy dessert that’s completely plant-based and bursting with flavor!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Panna Cotta:
  • 1 14-oz can Full-fat coconut cream
  • 1 cup Dairy-free milk (e.g., almond milk)
  • ½ cup Granulated sugar
  • ½ cup Corn starch
  • 2 tsp Vanilla extract
For the Berry Sauce:
  • 2 cups Frozen mixed berries
  • ½ cup Water
  • ½ cup Cane sugar or coconut sugar
  • ½ tsp Cinnamon
  • 1 Tbsp Corn starch

Equipment

  • Mixing bowls
  • Whisk
  • Small saucepan
  • Measuring cups and spoons
  • Serving cups or molds

Method
 

Instructions:
  1. Step 1: Prepare the Panna Cotta Mixture by combining the full-fat coconut cream, dairy-free milk, granulated sugar, corn starch, and vanilla extract in a mixing bowl. Whisk until smooth.
  2. Step 2: Heat the Mixture in a saucepan over medium heat, stirring continuously until it simmers and thickens slightly, about 5-7 minutes.
  3. Step 3: Pour and Chill the mixture into serving cups or molds. Let it cool briefly, then refrigerate for at least 4 hours until set.
  4. Step 4: Make the Berry Sauce by combining frozen mixed berries, water, cane sugar, and cinnamon in a saucepan. Cook over medium heat until thickened, about 10 minutes.
  5. Step 5: Thicken the Sauce by mixing 1 tablespoon of corn starch with a tablespoon of water, then stir into the berry sauce and cook for an additional 2 minutes.
  6. Step 6: Serve and Enjoy by topping the panna cotta with the warm berry sauce and garnishing with fresh berries or mint leaves.

Notes

  • Store leftovers in the refrigerator for up to 5 days, keeping the panna cotta and berry sauce separate.
  • For nut-free, substitute almond milk with oat or soy milk.
  • Add layers of flavored panna cotta or edible flowers for festive occasions.