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This panna cotta recipe without gelatin is easier than you might think. With one “magic” ingredient and 10 minutes of prep, you can create a creamy, perfectly set vegan panna cotta – no dairy or gelatin needed.
Making panna cotta without gelatin is much simpler than you might think…
It takes one magic ingredient and 10 minutes of vigorous whisking to create this creamy, wobbly, melt-in-the-mouth dessert.
5 wholesome ingredients are transformed into a silky smooth vegan panna cotta that is light, with just a hint of indulgence. No gelatin. No eggs. No dairy.
Rich and creamy coconut milk is flavoured simply with vanilla bean paste and delicately sweetened with unrefined maple syrup to make the perfect base that even coconut-haters will enjoy (just ask my husband, who devoured his!).
And here’s the magic… cornstarch, or cornflour if you’re in the UK, creates the PERFECT set for a vegan panna cotta. I’ll show you exactly how much you’ll need and the essential (but simple) steps to follow to create a set panna cotta that slides easily out of the mold.
(BTW, this vegan panna cotta recipe is topped with a two ingredient raspberry coulis: creamy vanilla coconut base + tart sweet raspberry topping = a match made in heaven).
Enjoy my lovelies! Tara x
Quick links:
Looking for some more vegan desserts with a healthy twist? Try our No Flour Apple Crumble, Creamy Vegan Coconut Rice Pudding or the more indulgent Sticky Toffee Pudding Cake.
HOW TO MAKE THIS PANNA COTTA RECIPE WITHOUT GELATIN
Here’s a summary of the ingredients needed and steps involved in making this vegan panna cotta recipe without gelatin, eggs or dairy,
Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions and tips.
INGREDIENTS FOR: PANNA COTTA RECIPE WITHOUT GELTAIN
- Cornstarch (cornflour). The key thickening agent for setting the panna cotta (and not to be confused with cornmeal). Don’t be tempted to use agar to set your panna cotta instead – the texture isn’t the same and it’ll seem much less creamy.
- Dairy free milk. Soy milk or oat milk work best for a ‘whole milk’ taste. This thins the mixture slightly to reduce richness and also increases the volume to make this recipe a ‘serves 4’ without the need for another tin of coconut milk.
- Full-fat coconut milk. The tinned type, at room temperature, and shaken to combine the cream with the clear liquid underneath. This makes a good vegan substitute for the heavy cream you find in a traditional panna cotta recipe.
- Maple syrup.
- Vanilla bean paste. Or a vanilla pod, with the seeds scraped out. In a pinch you can use vanilla extract.
- Raspberries. Fresh or frozen.
HOW TO MAKE THIS VEGAN PANNA COTTA RECIPE WITHOUT GELATIN
Here is a summary of the steps involved in making this panna cotta recipe without gelatin:
1. Make a cornstarch paste. Add the cornstarch to a medium saucepan (off the heat) and add approx 50ml dairy-free milk. Whisk to a paste. Add the rest of the milk, whisking all of the time.
2. Combine the remaining ingredients. Add the coconut milk, syrup and vanilla and place the saucepan over medium heat.
3. WHISK CONSTANTLY until any solid bits of coconut cream have dissolved and the mixture has thickened to the consistency of a thick custard. This should take around 6 minutes.
4. Into the fridge they go. Pour the panna cotta mixture into 4 greased metal dariole molds, cover the tops with plastic wrap/eco cling film and place in the fridge to set for at least 3 hours.
5 and 6. Make the raspberry coulis. Simmer raspberries and maple syrup for 10 minutes until the raspberries have broken down the mixture has thickened.
7. Blend and then strain to remove the pips and create a smooth, pourable sauce.
8. Serve. To remove the panna cotta from the dariole molds, stand the molds in hot water for around 30 seconds. Run a knife around the edge of the panna cotta to loosen it from the metal side, turn it upside down and give the mold a few strong taps on the bottom and sides to release. Serve with a generous pour of raspberry coulis.
I never thought I’d be saying that panna cotta is an easy dessert but, once you’ve got the hang of the process, it’s surprisingly simple and such a quick vegan dessert to whip up!
SERVING SUGGESTIONS
Serve cold or at room temperature, with raspberry coulis drizzled over the top of the panna cotta. You may also like to add some fresh berries for decoration.
(If you fancy a more tropical flavour, you could make a mango coulis to go on top of this vegan coconut panna cotta instead.)
HOW TO STORE
In the fridge. Store in the fridge in the molds, covered in eco cling-film for up to 3 days. Release from the mold and pour over the raspberry coulis on serving.
WHY YOU’LL LOVE THIS VEGAN PANNA COTTA
- Make-in-advance. These dairy free panna cotta make an ideal dessert for a Christmas or holiday dinner party, because they take just 10 minutes to prep and you can make them up to 3 days in advance! Phew, that takes the pressure off.
- Beautifully creamy. Coconut milk gives these dairy free panna cotta a rich, velvety texture that melts in the mouth.
- No agar agar. Cornstarch sets these gelatin-free panna cotta to perfection, with a melt-in-the-mouth texture (rather than the jelly-like consistency you can get from using agar agar powder).
- Refined sugar free. With just 5 simple ingredients in the panna cotta and no cane sugar, this is a wonderfully light dessert with a healthy twist.
- Classic flavour pairing. This classic vanilla panna cotta pairs well with a range of flavours; we’ve gone for a raspberry coulis drizzle but strawberry or mango coulis would also go well.
TIPS FOR MAKING THIS PANNA COTTA RECIPE WITHOUT GELATIN
Use a scale. We have written this panna cotta recipe in grams and we recommend you use a kitchen scale to weigh your ingredients for best results. Whilst we have given cup measurements as a guide, we cannot guarantee success because panna cotta requires precise ingredient measuring (we’ve tested it down to a 5g difference in cornstarch!).
Use cold milk. When making your cornstarch slurry (i.e. the cornstarch/cornflour mixed to a paste with a little non-dairy milk), make sure you use cold milk rather than warm or hot, otherwise it could go lumpy.
Whisk CONSTANTLY. This is the no.1 most important tip! If you stop whisking, the mixture can turn lumpy. So, for a silky smooth texture, keep whisking whilst the mixture heats and thickens on the hob.
Use a metal dariole mold. Don’t be tempted to use silicone molds/moulds or silicone muffin tins, it is unlikely that the panna cotta will come out in one piece (we’ve tried!). If you use metal molds you can release the panna cotta far more easily, as described next.
Use a knife + heat to loosen. To get your panna cotta sliding easily out of their molds follow these steps:
- Run the tip of a knife around the edge of the panna cotta (where the panna cotta meets the mold). Don’t insert the knife all the way down to the bottom of the mold as this can mark the sides of your panna cotta, just insert it a few millimeters to release the edge.
- Stand the metal molds in hot water for 30-45 seconds. Turn the molds upside down on a plate, give them a few taps and the panna cotta should easily slide out onto the plate.
FAQs
Can I make a panna cotta with no agar agar?
Yes! Whilst agar is a good vegan setting agent, in our tests cornstarch (cornflour) offered a melt-in-the-mouth, creamy texture that is better suited to panna cotta. Using agar agar produced a panna cotta that was firmer and less creamy.
What can you use instead of gelatin for panna cotta?
Cornstarch (cornflour) and agar agar are two excellent vegan gelatin-alternatives. Agar generally gives a firm more jelly-like set (even with a small amount used) but this can result in a lumpy feel in the mouth. Cornstarch, on the other hand, gives a good set and a much creamier feel in the mouth, which is why we have chosen it for this vegan panna cotta recipe without gelatin.
What are the ingredients for this panna cotta recipe without gelatin?
This panna cotta recipe requires just 5 ingredients: cornstarch (cornflour), dairy free milk, full fat coconut milk, maple syrup and vanilla bean paste. If you’d also like to make the coulis, you’ll need fresh or frozen raspberries. No gelatin (or gelatine) needed!
THE FULL RECIPE:
Vegan Vanilla Panna Cotta (Without Gelatin | No Agar)
Ingredients
For the panna cotta:
- 50 g cornstarch (cornflour)
- 200 ml dairy free milk (oat or soy milk work best)
- 400 ml tin full fat coconut milk
- 60 g maple syrup
- 1 tbsp vanilla bean paste (15g (or 1 vanilla pod, see note*))
For the raspberry coulis:
- 175 g raspberries (fresh or frozen)
- 85 g maple syrup
Equipment
- 4 Metal Dariole Molds / Pudding Molds
Instructions
To make the panna cotta:
- LIGHTLY GREASE 4 x 150ml metal dariole molds** with a neutral flavoured oil (such as coconut oil).
- MAKE A PASTE. Add the cornflour and 50ml of the dairy free milk to a saucepan (off the heat) and whisk to make a thin paste. Once combined, add the rest of the dairy free milk, a little at a time, whisking as you go.50 g cornstarch, 200 ml dairy free milk
- COMBINE. Add the tin of coconut milk, maple syrup and vanilla to the saucepan and place it on the hob over medium heat. Whisk constantly until any solid coconut milk has dissolved and the mixture has thickened - this will take around 6 minutes.400 ml tin full fat coconut milk, 60 g maple syrup, 1 tbsp vanilla bean paste
- Note: At around 5 minutes, the mixture should start to thicken. Keep it on the heat for another 1-2 minutes until it reaches the consistency of a thick custard - the whisk should be leaving lines in the mixture at this point (and your arm might ache!). Do NOT stop whisking at any point, otherwise your mixture could turn lumpy.
- SET. Pour the mixture into the greased molds and tap them on the kitchen surface to remove any air bubbles. Cover the molds in plastic wrap (eco cling film) and refrigerate for at least 3 hours or overnight.
- REMOVE. Once set, to remove the panna cotta from the molds, first run the tip of a knife around the top edge of the panna cotta to loosen it. Then stand the moulds in a dish of hot water for 30-45 seconds.
- Turn the molds upside down on the serving plate and give them a couple of smacks to the sides and top to release the panna cottas onto the plate.Note: If the panna cotta don’t come out first time, pop the molds back in the hot water for another 30 seconds before trying again.
To make the raspberry coulis:
- SIMMER. Add the raspberries and maple syrup to a small saucepan and simmer over low heat for 10-12 minutes until the raspberries have broken down and the sauce has thickened to a puree consistency.Note: If you’re using fresh raspberries, it may take a minute or two less than if you’re using frozen raspberries.175 g raspberries, 85 g maple syrup
- TASTE AND ADJUST. Raspberries vary in their sharpness so taste the sauce at this point and add more maple syrup if you prefer it sweeter. Bear in mind the panna cotta will be creamy and rich, so you want a bit of tartness in the coulis to cut through that.
- BLEND the raspberry sauce until smooth.
- SIEVE the blended sauce to remove the pips and create a smooth coulis. Serve the panna cotta drizzled in raspberry coulis.
Notes
Nutrition
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Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
