Vegan coconut panna cotta

A brilliant white keto coconut panna cotta with agar agar, full-fat coconut milk and real vanilla. An Italian dessert in a vegan version, with plenty of plant fat for later in the evening. (Keto, vegan, gluten-free)

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 450 kcal per serving
• Protein: 3 g
• Fat: 45 g
• Carbs: 5 g

Ingredients

• 400ml full-fat coconut milk
• 2 tbsp coconut oil
• 1 tsp agar agar
• 1 vanilla pod

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon

1. Slit the vanilla pod lengthways and carefully scrape out the fragrant seeds with the back of a knife.
2. Put the coconut milk, coconut oil, the scraped-out pod and the seeds in a saucepan.
3. Bring the liquid to a rolling boil briefly, then whisk in the agar agar powder vigorously.
4. Let the mixture bubble for exactly 2 minutes, stirring constantly.
5. Pour the liquid through a sieve into dessert glasses and chill for 4 hours.

Good to know

Swaps

Agar agar → pectin (a fruit-based gelling agent). Vanilla pod → 1 teaspoon vanilla extract (if fresh pods are too expensive).

Cooking tips

Agar agar means you have to work fast – the mixture doesn't wait for the fridge, it starts to set as it cools in the pan.

Storage

Leaving the panna cotta to stand overnight makes it much firmer.

Allergens

Vegan, lactose-free and gluten-free.

Dairy-free recipes