Panna cotta is an excellent dessert if you’re after something simple to make, something that can be made well in advance and something that is high-reward. Unfortunately, however, it’s not particularly vegetarian-friendly, considering it almost always calls for gelatin – and it’s almost never good for those who are vegan.
Swapping in agar agar for gelatin, however, it’s possible to make a version of this simple dessert that’s great even for the herbivores among us. And using coconut milk instead of dairy makes this recipe totally plant-based!
I’ve also topped it with a delicious mango coulis – the sharp fruitiness of the mango cuts the creaminess of the panna cotta perfectly.
How to Make Vegan Panna Cotta
Start with making your panna cotta base – which is very simple. Add a can of full-fat coconut milk along with some coconut milk beverage to a small pot.
The latter is not the same as the canned coconut milk – it’s the kind that comes in a carton where the other plant-based milks are sold. I find that using this amplifies the coconut flavour, but if you can’t find it, you can swap in almond milk or oat milk instead.
Also whisk in some sugar and a pinch of salt. Set the pot over medium heat and, stirring occasionally, bring the mixture up to 90°C/195°F.
If you don’t have a thermometer (though I highly recommend getting one – it’s an invaluable kitchen tool), look for the mixture to be very steamy with a few small bubbles breaking the surface, but still sitting below the boiling point.
It’s important not to heat it above this temperature as it can cause the coconut milk to curdle.
Turn the heat to low and whisk in some agar agar powder, which is what we’re using instead of gelatin.
I had never used agar agar powder before developing this recipe, but I found that it’s pretty easy. It’s not, however, a 1:1 substitute for gelatin and it also behaves much differently.
So where, if using gelatin, you would need to bloom it in cold water and then gently melt it before mixing it into the panna cotta base, this is not what you do with agar agar.
Agar agar needs to be heated to around 80°C/176°F in order to properly dissolve and to set. You will also find that jellies set with agar will actually set at room temperature, whereas gelatin must be chilled. It also causes things to set much quicker.
All this kept in mind, gently simmer the coconut milk mixture for about 15 minutes to dissolve the agar agar, being mindful not to let it get to a boil.
Once you’ve done this, pour the mixture into individual ramekins or serving glasses. Let it come to room temperature and then move to the fridge to chill completely.
In the meantime, make the mango coulis to top your panna cotta! This is so simple.
You can use fresh or frozen mango here and if you’re using frozen, there’s no need to defrost it ahead of time.
Add some mango to a small saucepan along with a bit of sugar and a splash of lime juice. Set over medium heat, bring to a simmer, and allow to bubble away, stirring every so often, until the mango begins to break down. This will take about 15 minutes.
Once you’re there, remove the mango mixture from the heat and use a stick blender to puree it until smooth. Alternatively, you can put it in a standard blender or you could even pass it through a sieve like I do with my pumpkin soup.
Once smooth, allow the coulis to come to room temperature before refrigerating until you’re ready to serve.
When you are ready to serve, you can go ahead and either serve the panna cotta in the container or unmould it onto a plate.
If you’re doing the latter, this is similar to unmoulding a flan. All you need to do is run a knife along the perimeter of the panna cotta. Place a plate on top of the dish and then flip the whole thing over. You may need to give it a few taps on the countertop to encourage it to come loose.
Then, top the panna cotta with the mango coulis and you’re ready to serve.
Mango Panna Cotta without Gelatin
Ingredients
Panna Cotta
- 600 ml (2 ½ cups) coconut milk beverage (see note 1)
- 1 can full-fat coconut milk
- 80 g (⅔ cup) caster sugar or granulated sugar
- ¼ tsp salt
- 2 g (¾ tsp) agar agar powder (see note 2)
Mango Coulis
- 500 g (2 ½ cups) mango flesh fresh or frozen, cut into cubes (see note 3)
- 30 ml (2 tbsp) lime juice
- 25 g (2 tbsp) caster sugar or granulated sugar
Instructions
- Add the coconut milk beverage, coconut milk, sugar and salt to a medium saucepan. Set over medium heat and, stirring occasionally, bring the mixture to 90°C/195°F (see note 4). Whisk in the agar agar powder, reduce the heat to low and gently simmer for 15 minutes.
- Evenly divide the milk mixture into 6 individual serving glasses or ramekins. Allow to come to room temperature before moving to the refrigerator to chill completely and set – at least 2 hours (see note 5).
- Meanwhile, add the mango, lime juice and sugar to a small saucepan. Set over medium heat. Stirring occasionally, bring to a simmer and allow to simmer until the mango is extremely soft and beginning to break down – about 15 minutes.
- Use a stick blender to puree the mixture until completely smooth. Alternatively, transfer the mixture to a standard blender and puree until smooth. Transfer to a bowl and allow to cool completely.
- If desired, unmould the panna cottas by running a knife along the exterior of the custard. Place a plate on top of the dish and invert the panna cotta to release it onto the plate. You can also serve it in the dish without unmoulding. Spoon the mango coulis over the panna cottas and serve, topping with some fresh mango or toasted coconut flakes if desired.
Notes
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- This recipe uses two types of coconut milk: canned full-fat coconut milk, which is thick and creamy, and coconut milk beverage, the lighter drinkable variety typically sold in cartons near other plant-based milks. These are not interchangeable in this recipe, as they perform different functions. Full-fat canned coconut milk provides richness and body, while coconut milk beverage adds liquid and balance without heaviness. If you don’t have or can’t find coconut milk beverage, you can substitute another plant-based milk, such as almond milk, oat milk or soy milk
- Ensure you’re using agar agar powder rather than agar agar flakes
- This comes from about 2 large mangoes. If using frozen mango, there is no need to defrost ahead of time.
- Ensure that you don’t heat the milk mixture above this temperature as it can cause the coconut milk to curdle. The mixture will be very steamy, have a few small bubbles breaking the surface, but will not be boiling yet.
- The panna cottas can be made up to 72 hours in advance. Refrigerate, covered, until ready to serve. The mango coulis can be stored in an airtight container in the fridge for up to 5 days. It can be frozen for up to 3 months. Defrost in the fridge overnight before using.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
As it turns out, it’s pretty simple to make panna cotta without gelatin if you use a swap like agar agar instead!
Are you after a vegan recipe for panna cotta? Have any questions? Let me know in the comments!
