Coconut Panna Cotta with Blueberry Topping

This Coconut Panna Cotta with Blueberry Topping is a creamy, silky-smooth vegan dessert made with coconut milk and naturally thickened with agar agar.

The luscious blueberry topping adds a fruity contrast, making this panna cotta a refreshing, elegant treat. It’s dairy-free, refined sugar-free, and perfect for a light yet indulgent dessert.

Kitchen Equipment Needed

• Saucepan
• Whisk
• Measuring cups and spoons
• Ramekins or dessert glasses
• Fine mesh sieve (optional)
• Small saucepan (for blueberry topping)

Ingredients Overview

• Coconut Milk: Creates a rich and creamy base without dairy.
• Agar Agar: A plant-based thickener that helps set the panna cotta.
• Blueberry Topping: Adds a fresh, fruity contrast to the creamy base.

Ingredients

For the Coconut Panna Cotta

• 1 1/2 cups full-fat coconut milk
• 1/2 cup unsweetened almond milk (or more coconut milk)
• 2 tablespoons maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1 teaspoon agar agar powder
• 1/4 teaspoon salt

For the Blueberry Topping

• 1 cup fresh or frozen blueberries
• 2 tablespoons maple syrup or coconut sugar
• 1 teaspoon lemon juice
• 1 tablespoon water
• 1/2 teaspoon cornstarch (optional, for thickening)

Directions

Step 1: Prepare the Coconut Panna Cotta

1. In a saucepan over medium heat, combine coconut milk, almond milk, maple syrup, vanilla extract, and salt. Stir well.
2. Sprinkle in the agar agar powder while whisking continuously to avoid clumps.
3. Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently to fully activate the agar agar.
4. Remove from heat and strain through a fine mesh sieve if needed for a smoother texture.

Step 2: Pour & Chill

1. Divide the mixture evenly into ramekins or dessert glasses.
2. Let cool to room temperature before transferring to the fridge.
3. Refrigerate for at least 4 hours or until fully set.

Step 3: Make the Blueberry Topping

1. In a small saucepan, combine blueberries, maple syrup, lemon juice, and water.
2. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the blueberries burst and the sauce thickens.
3. If using cornstarch, mix it with 1 teaspoon of water before stirring it into the sauce. Simmer for another minute.
4. Remove from heat and let cool.

Step 4: Assemble & Serve

1. Spoon the cooled blueberry topping over the set panna cotta.
2. Garnish with extra fresh blueberries or coconut flakes if desired.
3. Serve chilled and enjoy!

Prep Time

10 minutes

Cook Time

15 minutes

Chill Time

4 hours

Total Time

4 hours 25 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~180
• Fat: ~12g
• Carbohydrates: ~18g
• Protein: ~2g

Expert Tips

• For Extra Creaminess: Use full-fat coconut milk instead of almond milk.
• Sweeter Option: Add an extra tablespoon of maple syrup to the panna cotta.
• For a Firmer Texture: Increase the agar agar by 1/4 teaspoon.

FAQs

Can I use gelatin instead of agar agar?
Yes, but agar agar is vegan. If using gelatin, use 1 teaspoon dissolved in warm liquid.

How long does this panna cotta last?
It stays fresh in the fridge for up to 4 days.

Can I freeze panna cotta?
Freezing is not recommended as it may alter the texture.

Storing & Freezing

• Storing: Keep in an airtight container in the fridge for up to 4 days.
• Freezing: Not recommended, as it may become grainy when thawed.

Substitutions & Variations

• Different Fruit Toppings: Try raspberries, strawberries, or mango instead of blueberries.
• Spiced Flavor: Add a pinch of cinnamon or cardamom to the coconut mixture.
• Nutty Addition: Sprinkle toasted coconut or chopped nuts on top.

Coconut Panna Cotta with Blueberry Topping

This **Coconut Panna Cotta with Blueberry Topping** is a creamy, silky-smooth vegan dessert made with coconut milk and naturally thickened with agar agar.

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Ingredients Equipment Method

Ingredients

  

• #### **For the Coconut Panna Cotta**
• - 1 1/2 cups full-fat coconut milk
• - 1/2 cup unsweetened almond milk or more coconut milk
• - 2 tablespoons maple syrup or agave syrup
• - 1 teaspoon vanilla extract
• - 1 teaspoon agar agar powder
• - 1/4 teaspoon salt
• #### **For the Blueberry Topping**
• - 1 cup fresh or frozen blueberries
• - 2 tablespoons maple syrup or coconut sugar
• - 1 teaspoon lemon juice
• - 1 tablespoon water
• - 1/2 teaspoon cornstarch optional, for thickening

Equipment

• - Saucepan
• Whisk
• Measuring cups and spoons
• - Ramekins or dessert glasses
• - Fine-mesh sieve (optional)
• - Small saucepan (for blueberry topping)

Method

 

1. #### **Step 1: Prepare the Coconut Panna Cotta**
2. In a saucepan over medium heat, combine coconut milk, almond milk, maple syrup, vanilla extract, and salt. Stir well.
3. Sprinkle in the agar agar powder while whisking continuously to avoid clumps.
4. Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently to fully activate the agar agar.
5. Remove from heat and strain through a fine mesh sieve if needed for a smoother texture.
6. #### **Step 2: Pour & Chill**
7. Divide the mixture evenly into ramekins or dessert glasses.
8. Let cool to room temperature before transferring to the fridge.
9. Refrigerate for at least 4 hours or until fully set.
10. #### **Step 3: Make the Blueberry Topping**
11. In a small saucepan, combine blueberries, maple syrup, lemon juice, and water.
12. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the blueberries burst and the sauce thickens.
13. If using cornstarch, mix it with 1 teaspoon of water before stirring it into the sauce. Simmer for another minute.
14. Remove from heat and let cool.
15. #### **Step 4: Assemble & Serve**
16. Spoon the cooled blueberry topping over the set panna cotta.
17. Garnish with extra fresh blueberries or coconut flakes if desired.
18. Serve chilled and enjoy!