Vegan Strawberry Pana cotta
Desserts Recipes Vegan

Vegan Strawberry Pana Cotta

A silky and smooth vanilla & coconut pana cotta topped with a sweet and tangy strawberry compote. This dessert looks stunning and is perfect for any dinner party.

Vegan Strawberry Pana cotta


  • 400ml Coconut milk
  • 130 g Caster sugar
  • 8 g Vanilla sugar
  • 3.5 g Agar agar
  • 500 ml Coconut yogurt


  • 150 g Strawberries
  • 15 g Caster sugar
  • 1 tbsp Lemon Juice

For Decoration

  • handful of blueberries
  • handful of strawberries
  • mint leaves


1. To make the pana cotta, melt together the full fat coconut milk, caster sugar, vanilla and agar agar in a saucepan.

2. Simmer the liquid on a medium heat for 5 minutes to reduce slightly. Then remove from the heat to cool slightly.

3. In a bowl place the coconut yogurt. Pour the pana cotta mixture through a sieve and whisk into the coconut yogurt.

4. Pour the mixture into tin forms and place in the fridge for at least 6 hours to set.

5. Cut the strawberries in half and add them in a pan with the sugar and 1 tablespoon lemon juice. Cook for a couple of minutes until the strawberries breakdown, then remove from the heat.

6. To serve, dip the tin in hot water, before drying the tin and turning out onto a plate. Pour the strawberry compote on top of the pana cotta before serving with blueberries and strawberry slices.

Comments (2)

  • The recipe calls for coconut milk but it does not include it in the ingredient list. How much is required? Thanks

    • Hi Juley. 400ml coconut milk. Thanks for the comment!


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