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Learn how to make 3 Ingredient Vegan Panna Cotta! Made with common pantry ingredients, it has no agar agar or other kinds of gelatin.
I love custard, and panna cotta–a creamy, classic Italian dessert–is one of my all-time favorites. It’s also one of the BEST make-ahead desserts when you have freiends or family over for a meal. It can be made a full day ahead, looks elegant, and everyone (children & adults) love it.
However, if I have friends over who are vegan, vegetarian, or Paleo, I am out of luck, since traditional panna cotta relies on gelatin (vegan & vegetarian friends, out) and dairy (Paleo friends are out, and a second strike for vegan friends).
So how about a solution that will please everyone? Yes, please! Moreover, the recipe is incredibly easy, with just 3 ingredients. Hurrah!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Made without agar agar powder or agar-agar flakes
- Quick and easy to make (sets in one hour!)
- Gluten-free
- Grain-free (unless you use the cornstarch alternative)
- Oil-free
- Customizable (easy to change the flavors and toppings)
- Great make-ahead dessert
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Full fat coconut milk: This is a perfect plant-based replacement for the thick, unctuous texture of heavy cream (the primary ingredient in panna cotta). You can go for the simplicity of the coconut flavor of the milk, or change it up in multiple ways with easy additions (see my list of suggestions in the notes).
- Tapioca Flour/ Tapioca Starch (or Cornstarch): This is used in place of the more traditional gelatin, but it sets the panna cotta beautifully. (see notes for alternatives)
- Maple syrup: Panna cotta is not overly sweet, so a small amount of maple syrup works beautifully to add gentle sweetness, and flavor. I have alternative options in the recipe notes.
- Optional: A Pinch of Salt A small pinch of salt enhances the flavor and sweetness of the custard.
Step by Step Instructions for Vegan Panna Cotta
Note that the complete directions are also in the recipe card below.
- In a small bowl or measuring cup, whisk the tapioca starch and water until completely smooth. In a medium saucepan combine the tapioca mixture, coconut milk, maple syrup, and optional salt.
- Cook over medium-low to medium heat, whisking continuously, until thickened (like the consistency of semi-melted ice cream). Tip: Do not bring mixture to a boil.
- Immediately pour into 3 small ramekins, decorative jars, silicone molds or glasses. Transfer to refrigerator. Cover and refrigerate 1 hour until set.
- Cover and refrigerate 1 hour until set (it sets up quickly, but allow at least 1 hour to thoroughly chill the panna cotta).
- Serve with toppings of choice (see notes below for suggestions).
Happy eats, everyone!
Flavor Suggestions
If you like, you can turn one vegan panna cotta recipe into countless panna cotta recipes with simple flavor enhancements, such as the following:
- Coffee: Add a tsp of instant espresso powder or a tablespoon of instant coffee, or replace all or some of the 2/3 cup water with dark brewed coffee.
- Extracts or Zests: Add 1/4 to 1 teaspoon of pure vanilla extract, almond extract, orange extract, lemon extract, rum extract or brandy extract once the panna cotta is cooked.
- Vanilla Bean: Simmer half of a vanilla bean in the coconut mixture, then scrape out the seeds of the vanilla pod into the coconut milk mixture. Or add 1 teaspoon of vanilla bean paste once the panna cotta is cooked.
- Booze: Add a tablespoon (or more?) of the spirit of your choosing. Some ideas? Rum, whiskey, brandy, or liqueurs (e.g., orange liqueur, mint liqueur, raspberry liqueur, or coffee liqueur).
- Spices: Add between a pinch to 1/2 teaspoon of your favorite spice, such as cinnamon, cardamom, allspice, nutmeg or pumpkin pie spice in step one.
- Citrus Juice: Replace the water in step one with lemon juice, lime juice, or orange juice.
Suggested Toppings
- Fresh Fruit: Berries or chopped fruit (e.g., blueberries, blackberries, raspberries, diced banana, pomegranate arils, or diced strawberries).
- Fruit compote or fruit coulis
- Dusting of unsweetened cocoa powder
- Chocolate: A drizzle of chocolate sauce or a sprinkle of dark chocolate shavings.
- Maple syrup: An extra drizzle of maple syrup on top.
FAQ
- Can I make the vegan panna cotta with other nondairy-milks? Yes, with a caveat. Panna cotta is meant to be very rich (it is made with heavy cream). Coconut milk closely resembles the thickness. Lower fat milks, such as oat milk, cashew milk, soy milk or almond milk, will set up properly, but the panna cotta will be far less thick and rich.
- What can I use in place of maple syrup? Use an equal amount of the sweetener of your choice in the vegan panna cotta, such as agave nectar, coconut sugar, or cane sugar.
- Is there an alternative plant-based option for the tapioca starch? Yes, you can use corn starch or arrowroot as the thickening agent. Not that I have not tested the arrowroot option.
Storage
Store the vegan panna cotta in the fridge for up to 3 days. After one day, I advise loosely covering the panna cotta with a piece of plastic wrap or foil.
Related Recipes
Vegan Panna Cotta (3 Ingredients, No Agar Agar)
Learn how to make 3 Ingredient Vegan Panna Cotta! It is made with pantry ingredients and is a breeze to make. The recipe serves three, but you can multiply the recipe to make as many servings as needed.
Equipment
- 1 Medium Saucepan
Ingredients
- 3 tablespoons tapioca starch / tapioca flour, (see notes for alternatives)
- 1/4 cup water
- 1 13.5 oz can full-fat coconut milk, (about 1 2/3 cups)
- 2 tablespoons maple syrup, (more or less, to taste; see notes for alternatives)
- Optional: pinch of sea salt
Instructions
- In a small bowl or measuring cup, whisk the tapioca starch and water until completely smooth. In a medium saucepan combine the tapioca mixture, coconut milk, maple syrup, and optional salt.
- Cook over medium-low to medium heat, whisking continuously, until thickened (like the consistency of semi-melted ice cream).
- Immediately pour into 3 small ramekins, decorative jars or glasses. Transfer to refrigerator.
- Refrigerate for at least 1 hour until set.
- Serve with toppings of choice (see notes below for suggestions).
Notes
Storage: Store the panna cotta in the refrigerator for up to 3 days.
Suggested Toppings
-
- Fresh Fruit: Berries or chopped fruit (e.g., blueberries, raspberries, diced banana, pomegranate arils, or diced strawberries).
- Fruit compote or fruit coulis
-
- Dusting of unsweetened cocoa powder
-
- Chocolate: A drizzle of chocolate sauce or a sprinkle of dark chocolate shavings.
-
- Maple syrup: An extra drizzle of maple syrup on top.
-
- Coffee: Add a tsp of instant espresso powder or a tablespoon of instant coffee, or replace all or some of the 2/3 cup water with dark brewed coffee.
-
- Extracts or Zests: Add 1/4 to 1 teaspoon of vanilla extract, almond extract, orange extract, lemon extract, rum extract or brandy extract.
-
- Booze: Add a tablespoon (or more?) of the spirit of your choosing. Some ideas? Rum, whiskey, brandy, or liqueurs (e.g., orange liqueur, mint liqueur, raspberry liqueur, or coffee liqueur).
-
- Spices: Add between a pinch to 1/2 teaspoon of your favorite spice, such as cinnamon, cardamom, allspice, nutmeg or pumpkin pie spice in step one.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 20g | Protein: 3g | Fat: 26g | Saturated Fat: 23g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 311mg | Sugar: 8g | Vitamin C: 1mg | Calcium: 38mg | Iron: 4mg
Like this recipe? Rate and comment below!
Thank you for this fast, easy and classy dessert recipe.
I made this for our monthly family dinner and everyone inhaled it!
My daughter asked for the recipe. I also sent it to my best friend!
Cecilia, I am delighted it was such a success all around! Thanks so much for taking the time to let me know 🙂
I used 1 c cashews covered with hot water blended through a sieve into the pot with tapioca flour and water and maple syrup and salt!
Spectacular
THANK YOU FOR ALL UR RECIPES
Oh my YUM!!! That sounds heavenly, Julia. I have some raw cashews that need to be used up, you have provided the inspiration 🙂
So glad I finally found your site for making panna cotta without gelatin. I’m not a vegetarian but after learning about gelatin, I have decided firmly that I should really really really try my best to stay away from it, unless if there is a certain dessert, including ones with high acidic ingredients, then I would have to opt for gelatin.Ok so let me tell you….I’ve made panna cotta using Agar Agar powder just last week and it came out extremely crunchy in texture and weird! Something went terribly wrong! And mind you, that wasn’t the first time I tried to make dessert using Agar Agar powder! The last few times I had the same outcome! I tried stumbled onto your recipe after looking at another recipe on your site. I made the Panna Cotta straight away, with cornstarch. It is easy and OUTSTANDING! Thanks for posting and for sharing!
Yummmmm Camilla, I love checking through some of your older posts. This one is golden! It has been my go to summer dessert since I found it in June. It is so easy and adaptable for different occasions and looks stunning with different toppings. Thank you!
I did not have cornstarch or tapioca starch so I decided it was worth risking a can of coconut milk to test if potato starch works. It does! I added about an extra teaspoon since I was not sure if it would be as strong as the other starches. It came out a treat. Mashed up some raspberries with a touch after agave nectar for an easy compote and my husband thought I was a genius 😂. Thanks Camilla!
Wow! I’m blown away by how simple and good this is. I used cream since I am not vegan, only vegetarian. I’ve been meaning to try making a Panna Cotta with agar agar, but have never gotten around to it. This is a revelation. My dad is Italian and I plan to make it for him next time he visits, I know he will love it (and will probably want the recipe!).
I made this with a regular light creme since I am not vegan or vegetarian, but I think gelatin is gross. It comes out perfect every time! Thank you!
Hi Camilla, I made this with dairy cream since I do not follow a special diet, but, like others, I avoid gelatin. It is as good or better than any I have had while living in Italy. Next time I am going to use cold espresso in place of the water, and muscovado sugar for sweetener, then serve with dark chocolate sauce (it is something I have had in restaurants, and its my favorite version of Panna Cotta). Thank you, Kish
Love this recipe…I sent you a DM with my post on instagram. I made it with a higher fat oat milk and it was creamy and not too heavy.
I made 10x the amount for a 28 guest bridal shower for my daughter (multiple vegan / gluten-free / paleo young ladies in attendance). This suited everyone and was loved by all! I was able to make it all in advance, including a blackberry lime compote topping.
Great recipe! Thanks so much. (Also: I’ve made it with both tapioca flour and corn flour and like the corn flour version best. )
thanks for this great recipe… i am doing a dinner party for some vegan guests and have been looking for tested panna cotta recipes to jump off from ! yours is great. I also made testers of this recipe with with coconut palm sugar- although the palm sugar is absolutely the most delicious, it’s just too dark for a panna cotta. Note- I did think a little more sweetner was necessary for my tastes- i bumped this recipe up by a tablespoon or two. And I also heated up the sugar and vanilla and agar with only half of the coconut milk, and added the other half off the heat- I read in a Thai cookbook that coconut milk looses its brightness when cooked too much. Don’t know if it helped but it was great with mandarin segments! Thanks again for a very good and thorough recipe
Thanks for the wonderful tips, Amanda! A
I just had panna cotta for the first time last week at a restaurant. It was soooo good but I had no idea it had gelatin in it till I did this recipe search (very upset when I found out). It was buttermilk panna cotta (I am vegetarian, not vegan). I made this last night after finding your recipe with tapioca starch. It is even better than the restaurant one! Thanks for posting it.
I am in LOVE with this recipe! I’ve tried agar panna cottas before and they tasted like softened (a little) hockey pucks. This is velvety and so creamy, but still set. Thank you!
Hi Camilla, Thanks for developing a Panna Cotta without gelatin! I’m not vegetarian but the idea of gelatin manufacturing is disgusting. (I don’t eat much meat either but I don’t want to exclude it totally.)I added a tablespoon of coconut yogurt, off the heat, at the end, for a bit of tang. Divine! I served with a rhubarb compote. Thank you!
Just to let you know that the Panna Cotta was a total knock out. My guest thought it was delicious, ate a double helping of the stuff, mumbling about its virtuous qualities “hmmm, not too sugary either…” in between mouthfuls.Thanks a heap, I shall sing your praises to the world,<br Steven Prospero
Outstanding! I have had zero luck working with agar agar so I let out a squeal when I saw your post that this has none of it. This came out a creamy dream! I loved Panna Cotta before going vegetarian. I am thrilled to have a recipe that is gelatin free and easy! Thank you!
thank you for this great yet easy pana cotta recipe using starch instead of gels. i found exactly what i was looking for. I made this with some almond milk plus homemade cashew cream (I cannot eat coconut) and it came out great. I love all your recipes!! =)
I made it with cornstarch, it is very very good. Thanks! Served with frozen defrosted cherries.