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These plant-based panna cottas are gluten free, easy to make, and absolutely divine
Duration2 hrs 15 mins
Cook Time15 mins


  • 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

Gaz Oakley (Avant Garde Vegan)

Gaz Oakley is a 26 year old chef, author & youtuber originally from Cardiff, Wales UK.After learning to cook a very young age with his dad, Doug. Cooking as well as sports became his early passions.He played rugby, football, did athletics & swam to a very high standard throughout school.