Vegan Coconut Panna Cotta with a Mango Compote

I’m not drooling, your drooling. Okay, it’s me…I’m drooling. Because – Panna Cotta!

This vegan dessert mimics the OG Italian dessert. “Panna Cotta” means “Cooked Cream” in Italian, and I give you just that! Minus the cream, sub the coconut milk – My fav! It’s smooth, creamy, sweet and fruity. The perfect make-ahead dessert!

This dessert consists of two parts – the panna cotta and the fruit compote on top. For the panna cotta, you are going to need:

  • Full-fat coconut milk
  • maple syrup (or your choice of sugar)
  • agar agar (a vegan gelatin)
  • cinnamon
  • nutmeg
  • salt

For the compote, you will need:

  • One mango
  • cinnamon
  • nutmeg
  • salt
  • citrus juice (lime or lemon)
  • maple syrup

It may seem like a daunting task, but trust me…It’s the simplist dessert imaginable! It takes about 10 minutes to make each part and then all you have to do is wait until it sets up in the fridge! So easy. More delicious. Panna cotta pefection.

Here is the recipe.

Vegan Coconut Panna Cotta with a Mango Compote

Serving size: Makes 3 desserts

Prep time: 10 minutes

Cook time: 20 minutes

Set time: 1 hour


For the Panna Cotta:

  • 1 14-oz can of full-fat coconut milk
  • 1/4 tsp cinnamon
  • pinch of fresh nutmeg
  • 3/4 tsp agar agar
  • 1/4 cup maple syrup (or sugar of choice)
  • pinch of salt

For the Mango Compote:

  • 1 mango, small dice
  • 1 tbsp maple syrup
  • 2 tbsp freshly squeezed citrus juice (I use half lemon, half lime)
  • pinch of cinnamon
  • pinch of fresh nutmeg
  • pinch of salt


  1. Bring the coconut milk to a boil in a small saucepan with cinnamon and nutmeg, watching carefully to avoid boiling over. Once boiling, add agar agar and reduce heat. Whisk for one minute and then add the maple syrup and salt. Simmer on low for another two minutes, whisking occasionally. Strain through a fine mesh sieve into a measuring cup with a spout. Divide into three dessert cups or stemless wine glasses and place in the fridge for at least an hour to set up.
  2. In a small saucepan, add the mango, maple syrup, citrus juice, cinnamon, nutmeg and salt. Let simmer until it takes on a jam-like consistency, about 10 minutes. Let cool about 10 minutes before spooning on top of the set panna cotta. Eat warm, or place back in the fridge and enjoy cold (my favourite).

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