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panna cotta with strawberry sauce pouring on top.

Vegan Panna Cotta

A delicious vegan take on classic Italian panna cotta. A creamy, dairy-free moulded pudding served with sweet strawberry coulis. This light dessert is perfect for summer!
Course Dessert
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Set Time 2 hours
Total Time 2 hours 20 minutes
Servings 4
Calories 321kcal


Vanilla Panna Cotta

  • 2 tablespoons cornstarch (cornflour)
  • 1 teaspoon agar-agar powder not agar flakes
  • 1 cup soya milk
  • ¼ cup caster sugar
  • 7 oz coconut cream or canned full fat coconut milk *see notes
  • 1 tablespoon vanilla bean paste or vanilla pod
  • pinch sea salt

Strawberry Coulis

  • 8.8 oz strawberries hulled and roughly chopped
  • 2 tablespoons caster sugar
  • 1 tablespoon lime juice
  • 1 tablespoon cornstarch (cornflour)
  • 3 tablespoons water


Vanilla Panna Cotta

  • Add the cornstarch and agar agar powder to a small bowl with 4 tablespoons of the soya milk and stir well. Set aside. If using a whole vanilla pod, slice it down the middle and scrape out the seeds.
  • Add the remaining soy milk and caster sugar to a saucepan on medium heat and stir for a couple of minutes until the sugar has dissolved. Add the coconut cream, vanilla bean paste (or vanilla pod with the scraped out seeds), and salt to the saucepan and continue to heat until simmering.
  • Add the cornstarch paste to the saucepan and simmer for another 3-4 minutes, whilst continuously whisking to ensure that it does not burn to the bottom of the pan. The mixture will thicken to a runny custard consistency.
  • Pass the mixture through a sieve and distribute it between 4 silicone molds, or add to serving jars. Allow them to cool to room temperature for about 15 minutes before transferring them to the fridge to set for 2 hours.
  • Meanwhile, follow the instructions to prepare the strawberry coulis. When the panna cotta has set, remove them from their molds by very gently pushing in the edges of the silicone mold, they should pop out after a little coaxing.

Strawberry Coulis

  • Add the strawberries, sugar, cornstarch, water, and lime juice to a blender, or use an immersion blender to blitz them until smooth.
  • Add the mixture to a saucepan and cook for 4-5 minutes over medium heat. Stir the mixture constantly with a whisk or rubber spatula to prevent it from burning to the pan. Once thickened, remove it from the heat and allow it to cool to room temperature for 30 minutes before serving.
  • Serve the panna cotta with some strawberry coulis drizzled on top.


  • This panna cotta will last in an airtight container in the fridge for 4-5 days.



  • Chilled coconut milk: Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Every brand of coconut milk yields a different amount of cream but I've found this recipe generally calls for 2x400ml cans.


Calories: 321kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 345mg | Fiber: 3g | Sugar: 25g | Vitamin A: 241IU | Vitamin C: 43mg | Calcium: 99mg | Iron: 2mg