Vegan Tiramisu Panna Cotta

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.



Recipe details

  • 3  servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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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!

Happy as a Yam
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