Vegan Panna Cotta

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Vegan Panna Cotta



  • 1 can coconut milk
  • 300ml coconut cream
  • 3 teaspoons of Vegan gelatine flakes
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 Mango – Chopped up plus 1tbsp sugar
  • A little oil


  1. Prepare your ramekin dishes by brushing the sides with plain oil.
  2. Empty the coconut cream and milk into a pan and give it a good whisk.
  3. Bring to a simmer and add in the gelatine flakes.
  4. Continue to simmer and stir constantly for 5-10 minutes until the mixture covers the back of a wooden spoon, and when you run a finger (!) or spoon down the back a trail is left.
  5. Whisk in  the vanilla and maple syrup, and bring back to a simmer for a few minutes.
  6. The gelatine should be fully dissolved by this stage, but I like to strain the liquid before putting in to the ramekin dishes, in case there are any lumps lurking.
  7. Pour into the ramekin dishes and allow to cool for 30-40 minutes before putting in the fridge to set.
  8. Pop the chopped mango plus a tablespoon of sugar in a pot on a low heat and warm up until the fruit becomes soft, but not mush.  Put to one side to cool.
  9. Once cooled put on top of the panna cotta and serve.


Any fruit can be used – strawberries, blueberries, raspberries etc. (Add an extra tablespoon of sugar if using raspberries).


If you want to decant the panna cotta, just run a knife around the edge, put a plate on top and flip over. Remove the ramekin and put the fruit on top of the panna cotta.  Or you can just eat it straight out of the ramekin!


Allergens in this dish indicated by the Box (es) Marked ‘x’ – For Non Vegan Version




Dairy (Milk)













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