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Mini Vegan Coconut Panna Cotta with Freeze-Dried Raspberries & Toasted Hazelnuts
These mini vegan coconut panna cotta bites are a lighter, plant-based twist on the classic dessert we all know and love. With a subtle blend of creamy coconut and fragrant vanilla, each bite melts in your mouth. The finishing touch? A sprinkle of tart freeze-dried raspberries and toasted hazelnuts that add the perfect balance of crunch and flavor.
This recipe came together during one of those “what can I make without spending more money?” moments. I dug around in my fridge and pantry, and this dreamy, elegant dessert was the result. It’s light, silky, and surprisingly simple—proof that you can make something special without much fuss.
I’m still learning the ins and outs of using agar powder. This version turned out a bit firmer than I’d like, so next time I’ll reduce the amount slightly for a more delicate, custard-like texture. That said, the flavor was exactly what I was aiming for: just the right amount of sweetness, with a clean and creamy finish.
Funny side note—I’d bought freeze-dried raspberries from Trader Joe’s weeks ago for a “special” recipe. My boyfriend Dakota decided they were fair game and helped himself to a few, but luckily there were enough left for the perfect topping. Sometimes the best desserts happen when you’re improvising!
This vegan coconut panna cotta is delicious, low-effort, and unexpectedly fancy. Highly recommend giving it a try—your taste buds will thank you.
Vegan Coconut Panna Cotta
Equipment
- 1 mini silicone moulds
Ingredients
- 1 tbsp golden syrup can use any kind of syrup or omit from recipe
- 13.5 oz coconut milk 1 can of coconut milk
- .5-1 tsp agar agar powder depends on how sturdy you want it
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/4 cup hazelnuts
- 1/8 cup freeze dried raspberries
Instructions
- Create the Base: In a small saucepan, whisk together the coconut milk and agar agar powder until smooth. Place over medium-high heat, continuing to whisk gently until the mixture comes to a gentle boil. Once boiling, reduce the heat to low.
- Sweeten & Infuse: Add the sugar and vanilla extract, stirring occasionally as the mixture simmers for about 3 minutes—just until the sugar has fully dissolved and the flavors are infused.
- Prep the Moulds: Add a small dot of golden syrup to the bottom of each mould. This adds a hint of sweetness and a lovely glaze when unmoulded.
- Strain & Pour: Strain the warm coconut mixture into a jug or measuring cup to ensure a silky-smooth texture. Carefully pour into your prepared moulds.
- Chill to Set: Transfer the moulds to the fridge and let them chill for at least 4 hours, or until completely set and firm to the touch.
- Make the Toppings: Place the hazelnuts and raspberries in separate sandwich bags. Using a meat tenderizer, rolling pin, or anything heavy, crush the raspberries into a fine powder and the hazelnuts into coarse, chunky bits. Quickly toast the hazelnuts in a dry pan over medium heat until fragrant and golden.
- Time to Plate: Gently unmould the panna cottas onto serving plates. Dust the tops with the raspberry powder, and finish with a sprinkle of warm, toasted hazelnuts for crunch and flavor.
Interested in more ideas for your next tea party? Check this running list for all the tried and tested recipes.
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
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