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Raspberry Panna Cotta (Vegan, Gluten-free & Refined sugar-free)


  • 1 cup fresh raspberries
  • 1 can full-fat coconut milk leave the liquid behind
  • 2 tsp agar agar powder
  • 1/4 cup pure maple syrup
  • 2 tsp beauty blend (blend made with strawberries, roselle, mangosteen, raspberries and beetroot) @unicornsuperfoods
  • 1 tsp vanilla bean extract


  1. Add 1 cup of raspberries in a food processor and puree until smooth. Strain through a very fine meshed strainer. Discard seeds. 

  2. In a medium saucepan, add coconut milk, raspberry puree, maple syrup, vanilla. Bring to a boil, whisk in the agar powder and blend. Let it simmer for 3 minutes, until agar and blend are completely dissolved. Stirring constantly.

  3. Divide the mixture amongst 3 glasses/moulds and let it cool at room temperature first and then in the fridge for at least 4 hours.

  4. Unmold the panna cotta, carefully invert onto a serving plate. Garnish with fruits and enjoy.