Lemongrass Coconut Panna Cotta (Vegan)

Gloomy days, heavy rain, freezing-despite-the-big-sweaters-and-socks weather… All the ingredients for a strong SAD scenario are in the air at the moment.


Lemongrass & coconut panna cotta (vegan) • Recipe • Cake + Whisky

And as much as I wish I could escape to a sunny tropical island, that’s not going to happen for another month and a half (!!), so I have to make do with the content of my kitchen cupboard to create my own susnshine in the meantime.

Luckily, I have the perfect recipe for this exact situation – Lemongrass coconut panna cotta, topped with chilli roasted pineapple.

Lemongrass & coconut panna cotta (vegan) • Recipe • Cake + Whisky

Light and creamy coconut set cream, topped with fragrant pineapple with a touch of heat from the chilli and a little zing from the lime… This panna cotta is just what the doctor ordered!

So, what are you waiting for?

Tropic like it’s hot!

Lemongrass & coconut panna cotta (vegan) • Recipe • Cake + Whisky

Lemongrass Coconut Panna Cotta (Vegan)

Yield: 4



  1. In a large saucepan, mix together the coconut cream, coconut milk, 25g sugar, lemongrass and ginger paste and agar.
  2. Heat up to a small boil, then remove from the heat and share between 4 small glasses. Let the panna cotta mix come back to room temperature, then place into the fridge for at least 2 hours.
  3. Remove the hard inner core from the pineapple, then dice the flesh very finely.
  4. Mix together the pineapple, 25g sugar, chopped chillies and lime zest.
  5. Right before serving, place the pineapple mix into a frying pan and caramelise onto medium heat until golden (about 10min).
  6. Top each panna cotta with a tablespoon of the pineapple mix and serve right away.

More sunshine-filled recipes

Satay chicken salad (GF)

Thai coconut chicken salad (GF)

Best ever guacamole (VG)

Pineapple Fizz Mocktail (VG)