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


More sunshine-filled recipes

Satay chicken salad (GF)

Thai coconut chicken salad (GF)

Best ever guacamole (VG)

Pineapple Fizz Mocktail (VG)

Lemongrass Coconut Panna Cotta (Vegan)

Coconut Panna Cotta (Vegan)

With the weather in London flip flopping (think one day June and the next November…), I’ve been juggling with all sorts of recipes to have the sun come and stay!

One of the tricks up my sleeves to get that tropical island holiday vibes no matter what the weather throws your way are those super easy vegan coconut panna cotta.

Vegan Coconut Panna Cotta | Cake + WhiskyVegan Coconut Panna Cotta | Cake + WhiskyVegan Coconut Panna Cotta | Cake + Whisky

Topped with mango puree, a sprinkle of dried mango powder and a few coconut curls for the ultimate tropical beach vibes.

Coconut Panna Cotta 8 Vegan Coconut Panna Cotta | Cake + Whisky Coconut Panna Cotta 2

Basically sunshine in a bowl.

Vegan Coconut Panna Cotta with Mango Puree (serves 4)

Ingredients: 200ml coconut milk, 200ml coconut cream, 3 tsp maple syrup, agar (see packaging for quantities), 1 ripe mango, coconut flakes & dried mango powder (Amchoor) to serve

1. Pour the coconut milk, cocnut cream, maple syrup and agar into a big saucepan and mix until well combined. Bringing to a boil over medium heat and simmer until thickened, approximately five minutes.

2. Pour the mix into 4 small glass or ceramic pots. Let it cool down a bit before popping them in the fridge for at least 3 hours before serving.

3. Peel, chop and blend the mango (add a bit of maple syrup if needed). Store in an airtight container in the fridge.

4. When you’re ready to serve, take the coconut panna cottas out of the fridge, pour a couple of tablespoons of mango puree on top, then sprinkle with some dried mango powder and coconut flakes and serve immediately.

Coconut Panna Cotta (Vegan)