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Panna Cotta with Apricot Sauce

Panna Cotta with Apricot Sauce

Prep: 0 min
Cook: 40 min
Total: 1 hr 40 min
Servings: 4

A creamy, jiggly dessert with delicate complexity, that's topped with fruit. This recipe uses coconut cream and rosemary for the Panna Cotta and fresh apricots to create a delicious, fruity sauce. Very easy to make in advance of your dinner party and will impress your guests!

Author Nadine Appletini4breakfast
by Nadine Appletini4breakfast
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 4 Panna Cottas (4 Servings)
Needed Kitchenware: Saucepan, 4 panna cotta molds, baking dish, parchmemnt paper (optional), countertop blender or immersion blender
Panna Cotta
  • ⅔ cup full-fat coconut cream
  • ⅓ cup almond milk
  • 1 tbsp agave or rice syrup
  • 1 sprig fresh rosemary
  • 1 tsp agar agar powder
Apricot Sauce
  • 200 g or ½ lb apricots
  • ¼ cup water
  • 3 tbsp coconut sugar
  • 1 tsp vanilla
Recipe Directions


Panna Cotta
  • Pour the coconut cream, almond milk and agave in a saucepan and mix them together.
  • Place the saucepan over medium heat and bring to a boil.
  • Add the rosemary sprig, reduce heat to minimum, cover and leave to infuse for 10 – 15 minutes, stirring occasionally.
  • When the liquid is well infused, remove the rosemary sprig and add agar agar powder.
  • Bring the mixture shortly to a boil and simmer for 2-3 minutes stirring to dissolve thoroughly with a whisk.
  • Remove from heat and pour the cream into a container of choice.
  • Place in fridge to firm up until the sauce is ready.
Apricot Sauce
  • Preheat the oven to 400°F or 180°C.
  • Cut the apricots in half, remove the pits, and place on a baking dish.
  • For the syrup: Mix the water, coconut sugar, and vanilla in a small saucepan.
  • Place on medium heat and stir until the sugar has been dissolved.
  • Pour the syrup over the apricots and roast for about 20 minutes, until they are soft and golden. (In case of the fruits starting to get dry during roasting, coat them with some more syrup).
  • Remove from oven and allow to cool down.
  • Place the baked fruits in a blender and mix perfectly smooth (try to use a minimum amount of extra water).
  • Spoon the sauce on top of the chilled Panna cottas and return in fridge for another hour.

This recipe calls for coconut cream, not coconut milk, be sure you are using coconut cream.

Make sure you are using agar agar powder and not agar agar flakes.

Blending the sauce works with an immersion blender as well.

Store leftovers in the refridgerator. Freezing is not recommended.

Recipe nutrition

Nutritional Information

Yield: 4 Panna Cottas
Servings: 4
Information per serving:
Energy: 151 kcal
Carbohydrate: 20.9 g
Protein: 1.2 g
Fiber: 1.6 g
Sugar: 18.1 g
Fat: 7.5 g
Monounsaturated Fat: 0.2 g
Polyunsatured Fat: 0.1 g
Omega-3: 0 g
Omega-6: 0.1 g
Saturated Fat: 6.8 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 2.7 mg 1% DV
Folate: 6.5 µg 2% DV
A: 48.8 IU 7% DV
B1: 0 mg 2% DV
B2: 0 mg 3% DV
B3: 0.4 mg 3% DV
B5: 0.1 mg 2% DV
B6: 0 mg 3% DV
B12: 0 mg 0% DV
C: 5.9 mg 8% DV
D: 0 IU 0% DV
E: 1.2 mg 8% DV
K: 2.8 µg 3% DV
Calcium: 43.5 mg 4% DV
Copper: 0 mg 5% DV
Iron: 0.5 mg 3% DV
Magnesium: 6.4 mg 2% DV
Manganese: 0 mg 3% DV
Phosphorus: 13.4 mg 2% DV
Potassium: 144.1 mg 3% DV
Selenium: 0.2 µg 0% DV
Sodium: 21.3 mg 1% DV
Zinc: 0.1 mg 1% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

vegan panna cotta Italian dessert topped with apricot sauce

What Is Panna Cotta?

Panna Cotta is traditionally, an Italian dessert using a sweetened cream that is thickened with gelatin and left to thicken in a mold. It is served upside down on a plate usually under a sauce or accompanied with fruit.

This vegan version substitutes the gelatin easily by using coconut and agar agar to thicken the mixture.

The Best Vegan Panna Cotta Using Coconut Cream

Super jiggly, super creamy, and delcious Panna Cotta - oh yeah!

This recipe adds complexity by mixing the flavors of the fresh herb of rosemary and using apricots for the topping.

Fruit Sauce

Using roasted apricots is the secret to a very flavorful sauce as the roasting process enhances the flavors of the apricots. Though, you can try substituting the apricot for other soft-fleshed fruits like nectarines, peaches, or plums.

Want to skip the sauce altogether? Try topping with your favorite fruits!

What is Every Vegan Recipe?

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When our platform launches we will have reviews, an area to ask recipe creators questions, nearly 100 categories (like whole food diet, high protein, Sattvic food, dinner recipes, or low calorie), a robust search feature, tons of helpful videos, content to help you cook, and so much more.

This recipe is a small sample of what's to come. Please consider joining our VIP list by clicking the button below and get access to our platform when it launches for early access.