Our favorite summertime dessert is this vegan panna cotta with blueberries. Simple to prepare and quite tasty! Gluten-free and vegan.

There are moments when I yearn for fresh, creamy desserts, but I find it quite challenging to find them in our grocery stores—the vegan dessert section is still pretty small! Fortunately, I only need 7 ingredients to quickly prepare my favorite vegan panna cotta with blueberries at home!

How to make Vegan Panna Cotta with Mixed BlueBerries

Making this recipe only takes a few minutes and is quite easy. In addition to being a visually appealing dessert for your guests, panna cotta is a terrific fresh dessert option.

Furthermore, nobody will ever guess that this panna cotta is made of plants!


  1 (13.5 oz) can full-fat coconut milk

  1 (13.5 oz) can coconut cream

  1/4 cup maple syrup or agave syrup

  1 teaspoon vanilla extract

  2 teaspoons agar agar powder

  1/4 cup water

  1 cup fresh blueberries

  Additional blueberries for garnish

How to Prepare the Panna Cotta

For five minutes, slowly bring all of the panna cotta's components to a boil while stirring often with a wooden spoon.

Grease 4 ramekins (with a capacity of more than 200ml) lightly with oil.

After transferring the heated mixture into the ramekins, chill them for three hours to solidify.

After the panna cottas are set, carefully turn them out onto serving plates (you might need to loosen them by running a butter knife over the edges of each ramekin).

For the Syrup of Blueberries

As the panna cottas are cooling, make the syrup by combining all the ingredients in a small saucepan, whisking them until smooth, and then bringing them to a gentle simmer for five to seven minutes. Before serving, let cool to room temperature and give it a good stir.

Garnish the panna cottas with fresh mint sprigs and more blueberries, if desired. Drizzle the chilled syrup over them. Delicious!

Enjoy your delicious vegan panna cotta with blueberry sauce!