Pandan Rose Panna Cotta. An Asian-Italian fusion dessert that is vegan and dairy-free thanks to the coconut milk. Flavoured with pandan extract and rose syrup. This recipe is fairly easy to make at home.
I love panna cotta but finding one that is dairy-free is always tricky so I decided to try my hand at making my own that is also vegan.
So instead of using dairy-milk or cream, this vegan panna cotta recipe uses coconut milk and agar agar powder. The base layer is coconut sweetened with maple syrup and the top two layers are rose and pandan.
I know there are many panna cotta recipes out there but this one really simple especially if you don't do the multiple layers like I did. Also, I share a few more vegan panna cotta recipes below so please check them out!
Tips for using Agar Agar Powder
If it's also your first time using agar agar powder, my best tip for you is to always ensure the agar liquid comes to a boil. So many times people have failed at using this powder because the liquid doesn't come to a boil, causing the liquid to stay in a liquid format.
My second tip is: to never over boil your agar liquid. One minute is enough.
My third tip is to working quickly with it. Agar solidifies liquids fast. So the trick is keeping this liquid a liquid is by keeping on very low heat so it doesn't solidify.
Other recipes you may like!
MATCHA PANNA COTTA
VEGAN POMEGRANATE PANNA COTTA
CHINESE MANGO PUDDING
VEGAN MANGO COCONUT JELLY
JAPANESE STRAWBERRY RAINDROP CAKE
For this recipe
You will need the following ingredients for the vegan panna cotta coconut cream:
Coconut layer:
½ cup coconut milk
⅛ cup maple syrup
½ teaspoon vanilla extract
½ teaspoon agar agar powder
Rose layer:
¼ + ⅛ cup coconut milk
3 teaspoon rose syrup
¼ + ⅛ teaspoon agar agar powder
Pandan layer:
¼ + ⅛ cup coconut milk
¾ teaspoon Pandan extract
¼ + ⅛ teaspoon agar agar powder
How to make this easy vegan panna cotta
In one pot, whisk the ingredients for your coconut layer. Then in a second pot, whisk the ingredients for your rose layer. Lastly in a third pot, whisk the ingredients for your pandan layer.
rose layer pandan layer coconut layer
First bring your coconut liquid to a boil while whisking. Once it reaches a boil, divide the coconut liquid between two small glasses or molds. Allow this to set in the fridge, about 5 minutes.
Once the coconut layer is warm but firm to touch, then boil your rose liquid. Spoon about 1 tablespoon of the rose liquid on top of the coconut layer. Allow this to set in the fridge, about 2 minutes.
Once the rose layer is warm but firm to touch, boil your pandan liquid. Spoon about 1 tablespoon of the pandan liquid on top of the rose layer. Allow this to set in the fridge, about 2 minutes.
Repeat this until you have used up both the pandan and rose liquid. Note: Keep the pandan and rose liquid over very low heat and covered to prevent it from solidifying or evaporating.
Serve with fresh fruit and enjoy!
Give it a try!
Well I hope you give my Pandan Rose Panna Cotta recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this recipe for vegan panna cotta, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
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Take care,
Christie
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Vegan Pandan Rose Panna Cotta
Ingredients
Coconut layer:
- ½ cup coconut milk whole fat
- ⅛ cup maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon agar agar powder
Rose layer:
- ¼+ ⅛ cup coconut milk whole fat
- 3 teaspoon rose syrup
- ¼+ ⅛ teaspoon agar agar powder
Pandan layer:
- ¼+ ⅛ cup coconut milk whole fat
- ¾ teaspoon Pandan extract
- ¼+ ⅛ teaspoon agar agar powder
Instructions
- In one pot, whisk the ingredients for your coconut layer. In a second pot, whisk the ingredients for your rose layer. In a third pot, whisk the ingredients for your pandan layer.
- First bring your coconut liquid to a boil while whisking. Once it reaches a boil, divide the coconut liquid between two small glasses or molds. Allow this to set in the fridge, about 5 minutes.
- Once the coconut layer is warm but firm to touch, then boil your rose liquid. Spoon about 1 tablespoon of the rose liquid on top of the coconut layer. Allow this to set in the fridge, about 2 minutes.
- Once the rose layer is warm but firm to touch, boil your pandan liquid. Spoon about 1 tablespoon of the pandan liquid on top of the rose layer. Allow this to set in the fridge, about 2 minutes.
- Repeat this until you have used up both the pandan and rose liquid. Note: Keep the pandan and rose liquid over very low heat and covered to prevent it from solidifying or evaporating.
- You can have this warm or chill in the fridge for 30 mins.
- Serve with fresh fruit and enjoy!
Michelle | Sift & Simmer
This panna cotta is so pretty!! Love pandan flavour! Do you make your own rose syrup?
christieathome
Thanks so much Michelle! No I don't but I wish I did! I heard it's not too difficult.
Tasia ~ two sugar bugs
This panna cotta is so pretty with those layers! I love that it's dairy free too!
Heidi | The Frugal Girls
I love all the beautiful layers in your Pandan Rose Panna Cotta. This is such a lovely dessert, and thanks to your amazing instructions, it's also really easy to make!
A Life Adjacent
This looks so delicious and just so pretty too! We have to try making some of your recipes someday soon. They all look incredible!