Classic vegan panna cotta

Image: © Theofano Vetouli

Preparing a delicious plant-based panna cotta is super simple. Presented in combination with a fruity syrup, this Italian classic is a real eye-catcher. Make it for your loved ones and be sure to impress them!

  • Preparation Time: 15 minutes
  • Passive Time: 2 hours
  • Total Time: 2 hours 15 minutes


For the panna cotta

  • 400 ml
    coconut milk
  • 3 tsp
    brown sugar
  • ½ tsp
  • ¼ tsp
    ground bourbon vanilla more to taste

To serve

  • fruit or chocolate syrup ideally homemade


For the panna cotta

  1. Place all the ingredients in a small saucepan and heat over a medium heat. Allow the mixture to thicken, stirring constantly, until bubbles form. Remove the pan from the heat and allow the mixture to cool.

  2. Rinse 4 small ramekins with a little water and pour the mixture into the ramekins in equal amounts (about half a cup per ramekin). Now place the ramekins in the fridge for 2 hours for the panna cotta to set.

To serve

  1. Once the panna cotta has completely cooled down, carefully remove it from the ramekins with a knife and turn out onto a plate. Add syrup to the panna cotta and serve!


Tip: To make a chocolate syrup for the panna cotta, simply melt a little bit of dark chocolate together with some espresso.

Courses: Dessert
Cuisines: Italian
Difficulty: Level 1 (easy)
Cooking time: > 1 hour
Number ingredients: 1-5 ingredients
Taste: Sweet
Preparation method: Cooking
Type of dish: Pudding

About the author

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.

Theofano Vetouli


Mediterran auf vegane Art
compassion media Verlag 2015, 180 Seiten, 14,00 €
ISBN 978-3-9816425-3-7

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