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Coconut, Maple, Vanilla & Orange Panna Cotta

These plant-based panna cottas are gluten free, easy to make, and absolutely divine


  • 1 can/400ml of Full Fat Coconut Milk
  • 1 Vanilla Pod or 2 tsp Vanilla Bean Paste
  • 2 tbs Orange Extract
  • 1 cup/240 of Non Dairy Milk
  • 3 Tbs of Corn Starch
  • 4 Tbs Maple Syrup

Orange Sauce

  • 2 Oranges peeled & cut into segments
  • Juice of 2 Oranges


  • Dehydrated Orange Slice optional


  • Prepare 6 molds on a baking tray. I recommend using stainless steel dariole molds or plastic mini jelly molds.
  • Split the vanilla pod down the middle & scrape out the seeds using the back of your knife.
  • Heat the coconut milk in a saucepan over a low heat with the orange extract, vanilla pod & seeds. Let the mixture infuse.
  • Separately, add the non-dairy milk to a bowl and whisk in the cornflour & maple syrup in until smooth.
  • Add the milk & cornstarch mixture to the saucepan and using spatula stir the mix until it has really thickened up. This should take around 4-5 minutes. Once thick quickly remove the pan from the heat and pour the custard mix into your molds. Give them a tap on the surface to make sure they are level. Cover over the tray with cling film & place them into the fridge to set for at least 2 hours.
  • To make the orange dressing, simply add juice & orange segments to a small saucepan. Place the pan over low heat to bubble away and reduce down for 10 minutes.
  • Once set to turn the Panna Cotta out of their molds by simply dipping the bottom of the mold in hot water to loosen them.
  • Serve the Panna Cottas with plenty of dressing.


This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here