If you are searching for a delightfully creamy dessert that happens to be completely plant-based, the Vegan Panna Cotta with Strawberry Coulis Recipe is an absolute must-try. This luscious treat captures the silky texture of traditional panna cotta without any dairy, boasting a rich coconut cream base infused with warm vanilla, perfectly balanced by a bright and tangy strawberry coulis. It’s a dessert that feels indulgent yet light and fresh, making it an ideal finale for any meal or a special occasion. Trust me, once you try this recipe, it will quickly become a staple in your vegan dessert repertoire.
Ingredients You’ll Need
These ingredients are wonderfully simple but carefully chosen for the best flavor and texture. Each component plays a crucial role in making this vegan panna cotta silky smooth, subtly sweet, and beautifully balanced with fresh berry brightness.
- Cornstarch (2 tablespoons): Acts as a gentle thickener to achieve that perfect creamy panna cotta texture without gelatin.
- Agar-agar powder (1 teaspoon): A plant-based gelling agent that ensures your panna cotta sets nicely and holds its shape.
- Soy milk (1 cup): Provides a mild, creamy base and helps balance the richness of the coconut cream.
- Caster sugar (¼ cup + 2 tablespoons): Adds just the right amount of sweetness to both the panna cotta and the strawberry coulis.
- Coconut cream (7 oz): Gives the panna cotta its luxuriously creamy and rich texture, while adding subtle tropical notes.
- Vanilla bean paste or pod (1 tablespoon): Delivers that irresistible warm and fragrant vanilla flavor that lingers on your taste buds.
- Sea salt (pinch): Enhances all the flavors by balancing the sweetness and adding depth.
- Strawberries (8.8 oz, hulled and chopped): The heart of the coulis that brings fresh, vibrant flavor and natural color.
- Lime juice (1 tablespoon): Introduces a zingy brightness to brighten the sweetness of the strawberries.
- Water (3 tablespoons): Helps loosen the coulis for the perfect drizzling consistency.
How to Make Vegan Panna Cotta with Strawberry Coulis Recipe
Step 1: Preparing the Vanilla Panna Cotta
Start by combining the cornstarch and agar-agar powder with 4 tablespoons of soy milk in a small bowl, stirring until smooth. This mixture is key for thickening your panna cotta so it sets beautifully without any jiggle if done right. If you’re using a vanilla pod, carefully split it and scrape out the flavorful seeds to use later.
Step 2: Heating the Base Ingredients
Next, pour the remaining soy milk and caster sugar into a saucepan and gently heat over medium, ensuring the sugar dissolves completely. Add in your coconut cream along with the fragrant vanilla bean paste or the pods with seeds, plus a pinch of sea salt. Continue to warm the mixture until it starts to simmer, which will allow the flavors to meld perfectly.
Step 3: Thickening the Panna Cotta
Slowly whisk in the cornstarch and agar mixture, keeping the heat at a gentle simmer. Constant stirring is crucial here; you want to prevent any burning while watching the mixture thicken to a silky, custard-like consistency. This process usually takes about 3 to 4 minutes—patience is your friend!
Step 4: Straining and Setting
To ensure an ultra-smooth texture, pass your thickened mixture through a fine sieve. Then pour it evenly into silicone molds or serving jars for a modern touch. Allow your panna cotta to cool at room temperature for around 15 minutes before chilling them in the fridge for at least 2 hours until fully set and delightfully wobbly.
Step 5: Making the Strawberry Coulis
While the panna cotta sets, throw fresh strawberries, caster sugar, cornstarch, water, and a splash of lime juice into a blender or use an immersion blender to blitz until smooth. Cook this mixture gently over medium heat, stirring all the while to avoid burning, until it thickens into a luscious, pourable coulis. Let it cool completely before serving.
Step 6: Serving Your Vegan Panna Cotta with Strawberry Coulis Recipe
Pop your cheesecake-like panna cotta out of the molds carefully, then spoon or drizzle your vibrant strawberry coulis over the top. This finishing touch not only adds a burst of color but also a flavor contrast that perfectly complements the creamy vanilla base. Get ready to impress yourself and anyone lucky enough to share!
How to Serve Vegan Panna Cotta with Strawberry Coulis Recipe
Garnishes
For an extra special touch, consider garnishing with fresh mint leaves or a sprinkle of toasted coconut flakes. These add a beautiful visual contrast and a hint of freshness or crunch that elevates the entire dessert experience.
Side Dishes
This panna cotta shines best on its own or with light accompaniments like a small bowl of mixed berries or a crisp green salad with citrus dressing for a refreshing balance. Pair it with delicate vegan biscuits or shortbread for a lovely textural interplay.
Creative Ways to Present
Try layering the panna cotta and coulis in clear glasses or mason jars for a fun, trendy parfait style. Or experiment with using different molds—hearts or flowers add charm, perfect for special occasions or dinner parties. The creamy-white base with bright red coulis is naturally stunning!
Make Ahead and Storage
Storing Leftovers
Your vegan panna cotta will keep beautifully in an airtight container or in the molds, chilled in the fridge for up to 4 to 5 days. This makes it an excellent dessert to prepare in advance without any loss of texture or flavor.
Freezing
While freezing isn’t recommended for panna cotta as it can affect the texture on thawing, the strawberry coulis freezes well in a sealed container for several weeks. Simply thaw in the fridge before reheating gently to restore its silky consistency.
Reheating
This dessert is best enjoyed cold, so reheating is not necessary. However, if your coulis has been refrigerated for a while and thickened too much, gently warm it on the stove with a splash of water to loosen it before spooning over your panna cotta.
FAQs
Can I use a different plant milk for this Vegan Panna Cotta with Strawberry Coulis Recipe?
Absolutely! While soy milk is used for its creaminess and neutral flavor, you can substitute almond, oat, or cashew milk. Just make sure whichever you choose is unsweetened to keep the balance of flavors right.
What if I don’t have agar-agar powder?
Agar-agar is essential for setting the panna cotta in this recipe since it replaces gelatin. If you can’t find powder, flakes won’t work as precisely, so try to source powder online or at specialty stores for the best results.
How sweet is the dessert? Can I adjust the sugar?
The sweetness is moderate to allow the natural flavors of coconut and strawberries to shine. Feel free to adjust the sugar up or down based on your taste, but keep in mind that too little might affect the texture slightly.
Is the coconut cream necessary, or can I substitute it?
Coconut cream is what gives this panna cotta its rich, silky mouthfeel. You can try canned full-fat coconut milk if you prefer, but the consistency might be a bit thinner, so chill it first and scoop out the thick cream layer.
How do I remove the panna cotta from silicone molds without breaking them?
Be gentle and patient. Push the edges of the silicone molds inward gently to loosen the panna cotta, and they should pop out easily. If you’re worried about sticking, lightly oil the molds before pouring the mixture in.
Final Thoughts
You really can’t go wrong with this Vegan Panna Cotta with Strawberry Coulis Recipe. It’s a perfect blend of creamy, fruity, and fresh flavors that’s sure to wow your friends and family. Whether you’re new to vegan desserts or a seasoned pro, this recipe offers a fantastic balance of simplicity and elegance. I can’t wait for you to make it and share in the joy of this delicious plant-based treat!
Print
Vegan Panna Cotta with Strawberry Coulis Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Panna Cotta is a creamy, dairy-free dessert made with coconut cream and soy milk, beautifully infused with vanilla and served with a fresh strawberry coulis. It’s a light, refreshing treat that’s perfect for those seeking a plant-based option without sacrificing flavor or texture.
Ingredients
Vanilla Panna Cotta
- 2 tablespoons cornstarch (cornflour)
- 1 teaspoon agar-agar powder (not agar flakes)
- 1 cup soy milk
- ¼ cup caster sugar
- 7 oz coconut cream (or canned full-fat coconut milk)
- 1 tablespoon vanilla bean paste (or 1 vanilla pod)
- pinch sea salt
Strawberry Coulis
- 8.8 oz strawberries (hulled and roughly chopped)
- 2 tablespoons caster sugar
- 1 tablespoon lime juice
- 1 tablespoon cornstarch (cornflour)
- 3 tablespoons water
Instructions
- Prepare Cornstarch and Agar Mixture: In a small bowl, combine 2 tablespoons of cornstarch and 1 teaspoon of agar-agar powder with 4 tablespoons of soy milk. Stir well and set aside. If using a vanilla pod, slice it lengthwise and scrape out the seeds.
- Heat Milk and Sugar: In a saucepan over medium heat, add the remaining soy milk and ¼ cup caster sugar. Stir continuously for a few minutes until the sugar dissolves completely.
- Add Coconut Cream and Vanilla: Stir in 7 oz coconut cream, 1 tablespoon vanilla bean paste (or the scraped vanilla seeds and pod), and a pinch of sea salt. Continue heating the mixture until it begins to simmer gently.
- Thicken the Mixture: Gradually add the cornstarch and agar mixture to the saucepan while whisking continuously. Simmer for 3-4 minutes, maintaining constant whisking to prevent burning, until the mixture thickens to a runny custard consistency.
- Strain and Mold: Pass the thickened mixture through a sieve to remove any lumps. Divide the smooth mixture between 4 silicone molds or serving jars. Let cool at room temperature for about 15 minutes before transferring to the refrigerator to set for 2 hours.
- Prepare Strawberry Coulis: While the panna cotta sets, combine 8.8 oz hulled strawberries, 2 tablespoons caster sugar, 1 tablespoon lime juice, 1 tablespoon cornstarch, and 3 tablespoons water in a blender or use an immersion blender to purée until smooth.
- Cook the Coulis: Pour the blended strawberry mixture into a saucepan and cook over medium heat for 4-5 minutes, stirring constantly with a whisk or spatula to prevent burning. Once thickened, remove from heat and allow to cool to room temperature for 30 minutes.
- Unmold and Serve: Gently release the set panna cotta from the silicone molds by pressing the edges. Serve each panna cotta with a drizzle of fresh strawberry coulis on top.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Notes
- Use full-fat coconut cream or canned coconut milk for the creamiest texture.
- If using a vanilla pod, remove the pod after simmering to avoid bitterness.
- Constant whisking during cooking prevents lumps and burning.
- The agar-agar powder is essential for setting; do not substitute with agar flakes.
- The strawberry coulis can be made ahead and refrigerated.
- For a different fruit topping, feel free to substitute strawberries with raspberries or blueberries.
