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Vanilla Bean Panna Cotta Recipe

A silky-smooth vegan vanilla bean panna cotta made with coconut milk and agar-agar, perfect for elegant dinners or self-love moments.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Panna Cotta:
  • Coconut milk full-fat – 2 cups
  • Almond milk – ½ cup
  • Agar-agar powder – 1½ tsp
  • Maple syrup – ⅓ cup
  • Vanilla bean – 1 split and scraped
  • Salt – a pinch
For the Topping (Optional):
  • Fresh berries – ½ cup
  • Berry compote or coulis – 2 tbsp
  • Mint leaves – for garnish

Method
 

  1. In a saucepan, combine coconut milk, almond milk, agar-agar, and salt.
  2. Bring to a gentle simmer over medium heat while whisking continuously.
  3. Add the vanilla bean seeds and pod to the mixture.
  4. Stir in maple syrup and continue simmering for 3–4 minutes until slightly thickened.
  5. Remove the vanilla pod and discard.
  6. Pour the warm mixture evenly into molds or dessert glasses.
  7. Let them cool at room temperature for 10 minutes.
  8. Transfer to the refrigerator and chill for at least 4 hours until set.
  9. To serve, top with berry compote or fresh fruits.
  10. Garnish with mint leaves and serve chilled — elegance guaranteed.

Notes

Nutritional Values (Per Serving)

  • Calories: 280
  • Total Fat: 18 g
  • Saturated Fat: 10 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 4 g

Vitamins and Minerals (Per Serving)

  • Calcium: 7%
  • Iron: 9%
  • Magnesium: 6%
  • Vitamin C: 5%
  • Phosphorus: 8%

Additional Notes / Tips

  • Use real vanilla beans, not essence — we’re going for luxury, not shortcuts.
  • Don’t overboil the agar; it’ll ruin the silky texture.
  • To unmold perfectly, dip the base of the mold in warm water for 10 seconds.
  • Pair with coffee or wine for ultimate dessert drama.
  • Keep refrigerated; it’s divine even the next day (if it lasts that long).