Vegan Blueberry Panna Cotta

We've veganized this traditional Italian dessert and made it with coconut milk for a dreamy summer dessert that you'll want to (and can) eat for breakfast! This recipe is vegan, gluten-free, refined sugar free, soy-free and super easy to make! ⁠

Panna cotta layer
6 oz can full fat coconut milk ⁠
2 tsp vanilla extract⁠
1-2 teaspoons agave (depending on how sweet you want the panna cotta to be)⁠ ⁠ Blueberry jam
1 1/2 cup blueberries⁠
4 tablespoons water⁠
3 tablespoons chia seeds⁠
agave (depending on sweetener)⁠
squeeze of lemon juice ⁠

1. Whip the together panna cotta ingredients together. ⁠
2. Pour mixture into four small glasses and place into the freezer to set for about ten minutes (so the single layers don't mix up).⁠
3. In the meantime, make the blueberry jam layer. Microwave blueberries with water in 30 second increments. The blueberries need to be softened enough so they easily break when pressed with a fork. Add remaining blueberry jam ingredients and mix until it's blended.⁠
4. Take the panna cotta out of the freezer and gently place the blueberry jam on top. Then place back into the freezer for another 10 mins to set.⁠
5. Top it off with Banana Nicecream and serve immediately! ⁠

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