A tropical dessert full of rich coconut flavor lightened up with a sweet and sour passion fruit topping, this coconut panna cotta is like summer in a ramekin.

Coconut Panna Cotta [Vegan, Gluten-Free]

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Cooking Time



  • 1 and ¾ cups full fat coconut milk (light will work too, but the flavor and consistency is not nearly as good)
  • a tiny bit less than ½ teaspoon agar powder
  • 2 tablespoons maple syrup or another sweetener of choice
  • 1 passion fruit for garnish (or another tropical fruit)


  1. Combine coconut milk, agar powder and the sweetener in a saucepan and bring to a boil over medium heat.
  2. Boil for about 3 minutes, then turn the heat off and let cool slightly (the mixture will not look thickened at this point but don’t worry!)
  3. Pour into 4 small ramekins and chill for a few hours. (If you want to take the panacotta out of the ramekins for serving, don’t forget to grease them thoroughly before pouring the mixture in.)
  4. The panna cotta will thicken up in the fridge into a creamier-than-jelly-like consistency.
  5. Serve topped with passion fruit or another tropical fruit.
  6. Enjoy!

Nutritional Information

Total Calories: 966 | Total Carbs: 46 g | Total Fat: 84 g | Total Protein: 0 g | Total Sodium: 115 g | Total Sugar: 33 g Per Serving: Calories: 242 | Carbs: 12 g | Fat: 21 g | Protein: 0 g | Sodium: 29 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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