Coconut Panna Cotta |

Coconut Panna Cotta

Vegan coconut panna cotta, flavoured with lemon, vanilla, and maple syrup, is a beautiful and simple summer dessert - made with agar agar.

Course Dessert
Cuisine Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 1 hour
Total Time 10 minutes
Servings 6 people


  • Juice of one lemon
  • 3 tablespoons maple syrup
  • 1 teaspoon agar-agar powder
  • 1 can 400 ml full-fat coconut milk
  • Zest of one lemon
  • Vanilla bean


  1. Combine the lemon juice, maple syrup, and agar-agar in a small saucepan. On medium heat, bring to a low boil. Reduce heat to low and simmer for one minute.
  2. Scoop the coconut cream off the top of the can and keep the leftover watery bit for smoothies (or discard it). Add the coconut cream, lemon zest, and vanilla bean to the pan. Bring to a low boil over medium heat and simmer on low for two minutes.
  3. Remove from heat and let the mixture cool for five minutes. Pour into glasses or moulds and refrigerate for one hour or until completely cold.


I topped mine with coconut sugar, lemon zest, and toasted coconut. My favourite combination was coconut sugar and toasted coconut. If you're using coconut sugar, serve it immediately - if you wait, it will turn into liquid.