This Blackberry Coconut Vegan Panna Cotta is a refreshing late-summer dessert made with blackberries and coconut milk. Perfect Vegan & Dairy-Free treat.
Fall is just around the corner now, and here I am, having a fever and sneezing all day long. Anyone else already down with the seasonal cold? Actually, I call it the after-vacation cold.
Oh yes, we’ve been away a while, enjoying our holidays in the lovely and very hot Greece! We had a break from the computer, from cooking and working, we swam a lot, ate delicious Greek food, and just took it easy.
But, the holidays are now over and we’re fully back and working again! BTW, if you would like to see a post about our Greek holidays, the places we visited and the food we ate, let us know below in the comments (or on social media) and we’ll gladly share our pictures with you!
So, while we’re back we are already saying goodbye to the last of the summer fruit, and oh my, we are going to miss it come fall and winter.
As a farewell to a beautiful summer, we made a delicious Blackberry Coconut Vegan Panna Cotta, pictured below:
And if you, like me, are afraid to make a vegan panna cotta, fear not! This Blackberry Coconut Vegan Panna Cotta is ridiculously easy to make, and it only takes a couple of ingredients and like 10 minutes of cooking. Could it be any easier?
Just mash some blackberries, strain to remove seeds, add coconut milk, lemon, sugar and agar agar, cook a couple of minutes, transfer to jars and let it cool down. That’s basically it!
Now, head over to your kitchen, and make this dessert immediately 😀
- 1 cup blackberries, fresh or frozen
- 400 milliliters coconut milk
- 1/2 lemon, juice
- 1 tbsp coconut sugar
- 2 tbsp granulated sugar
- 1/2 tsp agar agar
- Fresh berries
- Toasted coconut flakes
- With a fork or in a blender, mash blackberries to a pulp. Strain the pulp through a strainer to remove seeds.
- Pour the blackberry pulp into a small pot, add coconut milk, lemon juice, regular sugar and coconut sugar, and agar agar. Whisk to combine, then bring the mixture to a boil, and on medium let simmer for about 2 minutes, stirring occasionally.
- When the agar agar has melted, remove from stove, let it cool for a minute or two, then pour the mixture into small durable glasses. Leave on the counter to cool completely. At the beginning of the cooling process you may need to stir the mixture occasionally to fully combine it, or the coconut milk will likely separate. You only need to do this every couple of minutes or so until the liquids start to solidify. After that, don't stir it any more, but just let it rest and cool down.
- Once cooled, cover the jars with a lid and transfer to fridge to continue cooling and firming, for at least 2 hours, or ideally, overnight.
- When ready to serve, remove the vegan panna cotta from the fridge, remove the lids, decorate with fresh berries or berry sauce and add a sprinkle of toasted coconut flakes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 27gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 74mgCarbohydrates: 30gFiber: 5gSugar: 21gProtein: 3g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.