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What is Pannacotta ? 

Panna-what? Well, don’t worry if you have never heard this term before, you are not alone! It was only last year, when I first heard it, and it was only , as I was trying to recreate my favourite recipes, but this time as a vegan, and really trying to do my best to be a healthy one.  It was around the time when i discovered that gelatine was an animal product (shocking to me at the time! – i just never asked myself the question before, what it was made of) and i wanted to substitute it with a plant-based alternative. This is how i discovered agar-agar. Funny name, i know 🙂 Well, I was determined to try it out, and i was amazed how my first panna-cotta in a cup was a complete success, from the first time! I like working with things that works…so it comes without saying, that that was a week full of all kinds of puddings with all flavours at home… But it was only now that I tried to create a sort of a “parfait” pannacotta desert with a crust and i must say – it is just delicious!!!

This combination is just the perfect blend of creaminess, sweetness, freshness and crunch! And i strongly recommend you to try it out even for no occasion at all.

I know my colleagues at University were happy to have an extra desert on our lunch break the nest day 🙂

Now, let’s move to our recipe, shall we?


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Time of preparation: 1 hour

Total time cooking: 4 hours


For the crust

  • 100 gr raw almonds
  • 100 gr coconut flakes
  • 2 tbsp date syrup

For the coconut layer

  • 1 can coconut milk
  • 1 tsp vanilla extract
  • 3 – 6 grams of agar agar


For the strawberry compote layer

  • 250 – 300 grams fresh strawberries
  • 2 tbsp date syrup


For the crust

  • 8 big fresh strawberries


For the crust

  1. Put the raw almonds in a blender and blend until fin powder. Don’t worry if there are still some bigger pieces
  2. add the coconut flakes and blend
  3. Pour into a bowl
  4. pour the date syrup and mix
  5. mix until all liquid is incorporated and you have a smooth dough
  6. Pour on the bottom of your tray and spread evenly
  7. You can use wet fingers to spread and also the back of a wet spoon to make it more even
  8. Leave to chill in the fridge

For the coconut layer

  1. Pour the full content of a can of coconut milk into a deep pot when cold
  2. add the agar agar * please read the instructions on your product and use the respective proportions
  3. mix well and let it set as cold for 10 minutes
  4. Bring the pot to the fire and start mixing
  5. add the vanilla extract, keep mixing
  6. As soon as the first bubbles appear, remove from the fire
  7. Leave to chill
  8. When chilled, and before it has thickened, pour onto the bottom crust in the tray and put back in the fridge for at least an hour, or until it is firm


For the strawberry compote layer

  1. wash and clean the strawberries
  2. cut in halfs or smaller pieces
  3. put in a deep pan and add the date syrup
  4. put on the fire
  5. start mixing
  6. keep mixing until the liquid starts boiling
  7. if there is not enough liquid from the strawberries, you can add 1 -2 tbsp of water or coconut water to avoid burning
  8. cover and let it boil on a lower fire for about 10-15minutes
  9. remove from the fire and let it chill
  10. When chilled, add the agar agar
  11. put in a blender and blend until smooth
  12. leave for 10 minutes to chill
  13. Add in a deep pan and bring to boil while mixing all the time
  14. When the first bubbles appear, remove from the fire and let it chill
  15. Pour onto the coconut layer and put back in the fridge for at least 1 hour or until firm


For the final touch, I initially put the strawberries only for decoration, but after i tasted it, i definitely recommend you add them as part of the recipe.

Just wash and clean the fresh strawberries, cut them in halves, and place on top of the last layer. 

At this point you can cut and serve immediately, or you can let chill in the fridge for 15minutes.

I can’t wait to hear how it turned out for you ! 🙂

ENJOY FULLY … with delight…