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April 19, 2026
Traditional panna cotta uses gelatin (animal-based), but we can achieve a perfect "wobble" using agar-agar, making this a vegetarian- and vegan-friendly dessert you'll want to make on repeat.
Yield: 4 Servings
Cooking Time: 15 Minutes (plus 4 hours chilling)
- 1 can (400ml) full-fat coconut milk
- ¼ cup maple syrup or agave
- 1 tsp Vanilla Bean Paste*
- 1 tsp Agar-agar powder (the secret vegan thickener)
The Topping: 1 cup rhubarb diced, simmered with 2 tbsp sugar and a splash of quality Balsamic* until jammy.
*Available from Well Seasoned
1. In a saucepan, whisk the coconut milk, maple syrup, vanilla bean paste, and agar-agar powder together.
2. Bring the mixture to a gentle boil over medium heat, whisking constantly. Once it boils, simmer for exactly 2 minutes to "activate" the agar-agar.
3. Pour the mixture into four greased ramekins or decorative glasses.
4. Let them sit at room temperature for 20 minutes, then move to the fridge for at least 4 hours.
5. To serve, top each panna cotta with a spoonful of the tart, balsamic-infused rhubarb compote. The contrast of the white coconut and the bright pink rhubarb is stunning.
