Vegan Coconut Milk Panna Cotta

This is the vegan version of the most popular Italian Panna Cotta.

I made it by substituting fresh cream with full-fat coconut milk, and the jelly with guar gum.

I topped my vegan panna cotta with melted dark chocolate, but you can choose any type of fruit jam or coulis.

  • DifficultyVery easy
  • CostCheap
  • Preparation time1 Minute
  • Rest time2 Hours
  • Cooking time10 Minutes
  • Servingmakes 4 cups
  • Cooking methodStove
  • CuisineInternational


For the vegan panna cotta

  • 400 mlcoconut milk (full fat)
  • 125 gicing sugar vanilla
  • 1 teaspoonground guar gum

For the topping

  • 200 gdark chocolate
  • 200 mlalmond milk (or any other vegetable milk)
  • q.s.berries

For the jam topping

  • 3peaches
  • 1 spoonlight muscovado brown sugar
  • q.s.ground pistachio


  1. – pour the coconut milk onto a large bowl;

    – sift the icing sugar onto the milk and start and start to whisk in order to avoid formation of lumps;

    – do the same with the guar gum;

    – pour everything onto a saucepan;

    – put the saucepan onto the stove on medium fire;

    – stir well till the milk reaches boiling

    – stir well till the milk thickens, then remove the saucepan from the sotve;

    – pour the vegan panna cotta onto the cups;

    – melt the chocolate in the milk over a bain-marie, then top each cup with the melted chocolate;

    – top with berries and refrigerate for at least 2 hours before serving

  2. – peel the peaches and slice them into small pieces;

    – transfer them into a small saucepan together with the lemon juice and sugar;

    – put the saucepan onto the stove on a medium fire;

    – bring to boil and stir well till jam thickens;

    – remove from the stove;

    – top the panna cotta with a generous spoon of jam, then top it with ground pistachio

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