Vegan Raspberry Panna Cotta


Valentines Day is tomorrow and I have the perfect dessert for you to try. Vegan, no refined sugar and very easy to make, this Raspberry Panna Cotta recipe is that something sweet to help you say I Love You! Happy Love Day!


1 can full fat coconut milk

1/2 cup frozen raspberries

1/4 cup maple syrup

1 Tbsp vanilla bean paste (or extract)

1 Tbsp Agar powder

For Sauce:

1 cup frozen raspberries

2 Tbsp maple syrup



  1. Prepare 4 small ramekins or small glass dishes by greasing with coconut oil.
  2. In a high speed blender add coconut milk, raspberries, maple syrup and vanilla bean paste. Blend on high until smooth.
  3. Pour mixture into a medium size sauce pan and heat until simmering. Whisk in the agar powder and bring to a boil. Remove from heat and pour directly into ramekins evenly distributing into 4 equal portions.
  4. Place ramekins into refrigerator to chill overnight or 6 hours.
  5. When ready to serve, prepare sauce by heating raspberries and maple syrup in a small pot until heated through.
  6. Remove panna cottas from ramekins and place on serving dishes, serve with sauce. Enjoy!

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