This coconut caramel panna cotta is the perfect balance of sweet and salty. The base is a combination of coconut and date caramel which is then topped with a chocolatey nut crumble and drizzled with more caramel. Silky, sweet, nutty.

Coconut Caramel Panna Cotta [Vegan]



For the Panna Cotta:

  • 1 13.66-ounce can full-fat coconut milk
  • 1/3-1/2 cup maple syrup
  • 2 teaspoons powdered agar

For the Raw Date Caramel:

  • 5 dates, soaked
  • 1 tablespoon mesquite powder
  • 1 teaspoon lucuma powder
  • A pinch of sea salt

For the Cookie Crumble:

  • 1/2 cup raw walnuts
  • 4 tablespoons raw cacao powder
  • A splash of maple syrup
  • A pinch of salt


To Make the Panna Cotta:

  1. Empty the can of coconut milk into a small saucepan, heat it gently until it begins to steam.
  2. Whisk in the maple syrup.
  3. Continue whisking as you add the agar, it may form lumps at first but with continual whisking they will break.
  4. Allow the mixture to thicken up on the stove, whisking gently on and off for five minutes.
  5. Transfer to small ramekins if you are wanting to invert them onto a plate, alternatively you can pour into wine or martini glasses and serve like that.
  6. Allow to set in the refrigerator for at least 30 minutes.
  7. If using ramekins and inverting the panna cotta onto a plate, gently run the edge of a sharp knife around the custard to loosen it.
  8. Invert and give it a little shake, it should pop right out in perfect form.

To Make the Date Caramel:

  1. Add the dates, mesquite, lucuma, salt, and about 3-4 tablespoons of the date soaking liquid to a food processor and pulse until smooth.

To Make the Cookie Crumble:

  1. Add the walnuts, cacao powder, maple syrup, and salt to a food processor and pulse until it forms a rough but slightly sticky crumb.