Vegan Raspberry Panna Cotta

This Vegan Raspberry Panna Cotta is made with coconut milk and raspberries for a naturally plant-based dessert. Perfect for date night.

Silky, sweet, and plant-based! This Vegan Raspberry Panna Cotta is the perfect way to end a special night.

If you are a fan of raspberries and sweet creamy desserts, then this is the recipe for you!

The best part? You can make it a day ahead, and forget it until it’s time to serve. This is your perfect date night sweet treat. 💕

This Vegan Raspberry Panna Cotta is silky smooth, lightly sweet, and bursting with raspberry flavor. Made with creamy coconut milk and set to perfection, it’s the ultimate dairy-free dessert!

It’s also 100% plant-based and naturally gluten-free!

This is why you will love this recipe:

• it’s easy to make ahead
• you only need 5 ingredients
• super easy & foolproof
• as fancy as it looks!

Make it for a date night, dinner party, or just because you deserve a treat!

Vegan Raspberry Panna Cotta Ingredients

To make this recipe you only need 5 ingredients:

• Frozen raspberries, thawed
• Full-fat coconut milk
• Agar-agar powder: this is a plant-based gelling agent that helps set the panna cotta without using gelatin (see more below).
• Maple syrup for sweetness
• Vanilla paste for aroma

You may also use:

• Freeze-dried raspberries (powdered): this is optional, but it will add more color to the panna cotta and intensify the raspberry flavor
• Fresh raspberries for garnish

What is agar agar

Agar-agar is a natural, plant-based gelling agent derived from red seaweed. It works similarly to gelatin but is completely vegan, making it perfect for setting desserts like panna cotta, jellies, and puddings. Unlike gelatin, which comes from animal collagen, agar is 100% plant-derived, making it ideal for vegan and vegetarian recipes!

How to make Vegan Raspberry Panna Cotta

Follow these simple steps to create a creamy, silky-smooth Vegan Raspberry Panna Cotta that’s as beautiful as it is delicious! 

Thaw your frozen raspberries in the fridge overnight. Then, using a blender or food processor, puree the thawed frozen raspberries until smooth.

For an ultra-silky texture, strain the puree through a fine-mesh sieve to remove the seeds, pressing with the back of a spoon. This step is optional but highly recommended for a smoother panna cotta.

Now, prepare the panna cotta base!

In a medium saucepan, whisk together the coconut milk, raspberry puree, powdered freeze-dried raspberries (if using), maple syrup, and vanilla paste until fully combined.

Ensure there are no lumps from the powdered raspberries for an even texture.

Heat the mixture:
Place the saucepan over medium heat and gently warm the mixture, stirring frequently. Take your time and don’t rush the heating to avoid boiling, as this can alter the texture and cause separation. Instead, heat it until steaming and just below a simmer.

Slowly sprinkle the agar agar powder into the warm mixture, whisking continuously to prevent clumping. Keep stirring, and cook for another 3-4 minutes to fully activate the agar agar.

The mixture should slightly thicken but still remain pourable.

At this step, you can let it cool down a little, stirring as it cools, to make sure the mixture is still well combined.

Divide the warm mixture evenly among serving glasses, ramekins, or silicone molds. If using glassware, gently tap the glasses on the counter to remove any air bubbles.

Cool and set:
Let the panna cotta cool at room temperature for about 10-15 minutes before transferring it to the refrigerator. Stirring occasionally while it cools helps prevent separation.

Cover and refrigerate for at least 4 hours (overnight is best) until fully set. The longer it chills, the better the texture!

Serve:
If using molds, gently loosen the edges with a thin knife and carefully invert onto serving plates. If the panna cotta sticks, briefly dip the mold in warm water to help release it.

For an effortless serving option, enjoy it directly from a glass or ramekin.

See serving ideas below for fun tips on how you can serve up this panna cotta recipe!

Troubleshooting:

If your panna cotta doesn’t set properly, it may be due to undercooked agar. Make sure it simmers for at least 3 minutes to fully activate the gelling properties.

Serving ideas

Unmold the panna cotta onto a plate or serve straight from pretty glasses. Drizzle with berry coulis, or decorate with fresh raspberries and edible flowers.

Here are some more fun ideas:

• Drizzle with melted dark chocolate or vegan white chocolate.
• Add some crunch with a sprinkle of granola or toasted coconut flakes on top.
• Garnish with fresh mint or basil leaves to add a refreshing note.
• Top with toasted coconut flakes and a spoonful of mango or passion fruit puree for a tropical spin.

You can also serve this panna cotta in individual glasses for an elegant presentation, topped with some fresh raspberries and a sprinkle of powdered sugar or some whipped coconut cream on top.

Storage tips

To store your Vegan Raspberry Panna Cotta, cover the set panna cotta with plastic wrap or an airtight lid and refrigerate for up to 3-4 days.

For longer storage, you can freeze it for up to 1 month – just make sure to wrap it well to prevent freezer burn.

When ready to serve, thaw in the fridge overnight and garnish with fresh raspberries. 

Similar recipes:

Vegan Panna Cotta with Blueberries

Vegan Coconut Panna Cotta with Strawberry Sauce

Blackberry Coconut Vegan Panna Cotta

Vegan Strawberry Shortcakes

This recipe is sponsored by Hofer Austria.