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Vegan Blackberry Panacotta

A silky smooth vanilla & coconut panacotta topped with a sweet and tangy blackberry compote. This dessert looks stunning and is perfect for any dinner party.
Course Dessert
Cuisine Italian


  • 400 ml Full fat coconut milk
  • 130 g Caster sugar
  • 1 ½ tsp Vanilla bean paste
  • 3.5 g Agar agar
  • 500 ml Coconut yogurt


  • 150 g Blackberries
  • 15 g Caster sugar
  • ½ Lime


  • To make the panacotta, melt together the full fat coconut milk, caster sugar, vanilla bean paste and agar agar in a saucepan.
  • Simmer the liquid on a medium heat for 5 minutes to reduce slightly. Then remove from the heat to cool slightly.
  • In a bowl place the coconut yogurt. Pour the panacotta mixture through a sieve and whisk into the coconut yogurt.
  • Pour the mixture into a 900g loaf tin and place in the fridge for at least 6 hours to set.
  • To make the blackberry sauce, place half of the blackberries in a pan with the sugar and the juice of half a lime. Cook for a couple of minutes until the blackberries breakdown, then remove from the heat.
  • Slice the remaining blackberries in half and mix into the blackberry sauce.
  • To serve, dip the loaf tin in hot water, before drying the tin and turning out onto a plate. Pour the blackberry compote on top of the panacotta before serving in slices.
Keyword dessert, panacotta, vegan, veganuary