Vegan chia & coconut panna cotta

Vegan chia & coconut panna cotta with coconut milk, chia seeds, raspberries and vanilla: creamy, simple and ideal to make ahead for a fresh dessert.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 180 kcal per serving
• Protein: 4 g
• Fat: 14 g
• Carbs: 8 g

Ingredients

• 400ml full-fat coconut milk
• 60g chia seeds
• 2 tbsp maple syrup
• 100g raspberries
• 1 tsp vanilla extract
• 1 handful of mint

Method

You’ll need: mixing bowl

1. Stir the coconut milk in a bowl until smooth so the solid part and the coconut water combine again.
2. Stir in the chia seeds, maple syrup and vanilla extract. Mix thoroughly until the seeds are evenly spread and there are no lumps.
3. Chill the mixture and stir it once more after a short while (about 10 min). This way the chia seeds swell evenly and don't settle at the bottom.
4. Divide the mixture between dessert glasses or moulds and leave in the fridge until completely set and pudding-like.
5. If you're using moulds, warm the outside briefly to loosen the panna cotta. In a glass, you can serve it straight away.
6. Garnish with raspberries and mint and serve well chilled.

Good to know

So simple, so good: creamy, cool and pleasantly light on the palate. A dessert that looks elegant without much effort and is easy to make ahead.

Swaps

Maple syrup → date paste (more fibre); raspberries → blueberries (also contain fibre and polyphenols); vanilla extract → a vanilla pod (no possible additives, a more intense aroma); coconut milk → unsweetened coconut yoghurt plus a little water (a little more protein, depending on the product)

Allergens

The recipe is vegan and free from soya, gluten and nuts, but coconut doesn't suit everyone equally well; for children, better in small portions because of the high fibre content, and fine in pregnancy with fresh, well-washed berries.

Dairy-free recipes