Vegan Tiramisu Panna Cotta

Name: Vegan Tiramisu Panna Cotta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: 3 Tbsp Corn starch; 1 can Full fat coconut milk (400 ml or 14 oz) Divided; 1/4 cup Sugar; 1/4 tsp Agar; 1 tsp Instant Coffee powder; 1 Tbsp Tia Maria Liqueur; 1/3 cup Brown Sugar or Regular sugar; 1/2 cup Water; 1 tsp Instant coffee; 1/2 cup Brown Sugar; 1 teaspoon Vanilla essence; 1 tbsp Cocoa powder for dusting; Vegan whipped cream

by Happy as a Yam

3 servings

30 min

This Vegan Tiramisu Panna Cotta is incredible! It has such a delicious, creamy texture and the rich and decadent Kahlua flavour makes for an incredibly flavourful dessert for any occasion. Think about having these as a vegan Thanksgiving family gathering dessert or gluten-free holiday dessert option that anyone with or without restriction can enjoy.

Vegan Panna Cotta Texture

My first trials of my Lemon Vegan Panna Cottas, I lost count on how many batches I made. It was important for me to get as close as possible to the authentic recipe as I veganly can. So I tried different ingredients, quantities and setting times to get the best possible results. During my research, I found recipes only using agar which made them hard. Simply using agar was just not enough to create the texture that was needed. By adding cornstarch it gives it a creaminess to the consistency and made it much more appealing to eat.

Vegan Tiramisu Panna Cotta

You can do it! Saved to your recipes

Recipe details

Yield 3 servings
Time spent: Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

Panna Cotta Ingredients

3 Tbsp Corn starch
1 can Full fat coconut milk (400 ml or 14 oz) Divided
1/4 cup Sugar
1/4 tsp Agar
1 tsp Instant Coffee powder
1 Tbsp Tia Maria Liqueur
1/3 cup Brown Sugar or Regular sugar

Coffee Syrup Ingredients

1/2 cup Water
1 tsp Instant coffee
1/2 cup Brown Sugar
1 teaspoon Vanilla essence

Presentation

1 tbsp Cocoa powder for dusting
Vegan whipped cream

Instructions

In a small bowl, make a slurry with corn starch, mixing in ¼ cup of the coconut milk with a fork or a small whisk until it is uniform removing all the lumps.
In a saucepan, mix coconut milk, vanilla, brown sugar, coffee powder, Tia Maria, vanilla and bring to a slow simmer over medium-low heat. Once it starts simmering, add in slurry and agar until mixture starts to thicken then quickly remove.
Immediately pour into ramekins and fill till about ½ in. from the top. Cover with plastic wrap and place in the fridge for 1 hour for a softer (like a flan) texture or 2 hrs for a slightly firmer texture.
In a small saucepan, add all the ingredients for coffee syrup mix until well combined and bring to a slow simmer over medium-low heat. Simmer until sauce thickens and becomes syrupy in texture, about 10-15 minutes. Set aside.
To remove from ramekins, take a small paring knife and run along the edges to loosen the panna cotta. Put a small dessert plate on top of the ramekin and turn them both over. Put a towel underneath the plate and firmly bang the plate and ramekin onto the table. Be patient it can sometimes take a little time. If it’s not budging at all you use your paring knife to gently wedge in a little air and let gravity do its work.
For presentation, sift on the cocoa powder, then add a teaspoon of vegan whipped cream. Finally, pour coffee syrup on top and enjoy!

Top stories

Vegan Tiramisu Panna Cotta

Vegan Tiramisu Panna Cotta

Recipe details

Ingredients

Panna Cotta Ingredients

Coffee Syrup Ingredients

Presentation

Instructions

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

37 Ghoulishly Good Main Courses and Desserts to Haunt Your Taste Buds

More

Top stories

Vegan Tiramisu Panna Cotta

Vegan Tiramisu Panna Cotta

Recipe details

Ingredients

Panna Cotta Ingredients

Coffee Syrup Ingredients

Presentation

Instructions

Popular Recipe Book

More Recipes