Coconut & Mulberry Vegan Panna Cotta

This fresh-flavoured dessert impresses guests & makes vegan cooking easy.

Use berries from your backyard to make this fresh, vegan, sugar-free dessert.

When mulberry season is in full swing, you can only eat so many straight from the bush…so what to do with the remaining eleventy-hundred? Here’s a fresh idea for a low-calorie dessert that showcases this wonderful local fruit.

Now if you don’t have mulberries available, never fear- you can substitute any berry you like. The coconut can be tinned, fresh, or dried. I used dried coconut chunks from the supermarket and added coconut water purchased separately. If you have fresh or tinned coconut then use the encased liquid: you won’t need to buy the coconut water as well.

Start with picking a bowl of ripe mulberries, of course!

This fabulous little dessert is ideal for guests or dinner parties. It can be made up to 4 days in advance, and with no added sugar or dairy, is pretty much guilt-free.

Here’s how I made it.

I started by blending the coconut with 1 cup of coconut water in the food processor until a smooth texture developed.

Decant the blended mixture into a large bowl. Simmer the agar agar & a second cup of coconut water over low heat. If you’re not vegan, you can use gelatine instead.

Add to the coconut puree & combine well. Pour 2/3 of the coconut mixture into your cups/bowls and refrigerate until partly set.

Take the stems out of the mulberries then blend them with the lemon juice & remaining coconut puree.

Spoon a layer of this mixture on top of the partly-set coconut puree. Decorate with the reserved mulberries & edible flowers just before serving.

Coconut & Mulberry Vegan Panna Cotta

This fresh-flavoured dessert impresses guests & makes vegan cooking easy.
Prep Time 35 minutes
Cook Time 15 minutes
Course Dessert
Servings 4
Calories 267 kcal


  • 1 food processor
  • 1 small saucepan
  • 1 mixing bowl


  • 250 grams coconut
  • 2 cups coconut water
  • 1/2 tsp agar agar powder
  • 250 grams fresh mulberries or other berries of your choice
  • 1 tbsp lemon juice
  • edible flowers optional garnish


  • Blend coconut & 1 cup of coconut water in the food processor until they form a puree. Decant into a mixing bowl.
  • Combine 1 cup of coconut water & the agar agar in a small saucepan.
  • Bring to a simmer, stirring, over low-to-medium heat. Simmer for 5 minutes, stirring continually. Do not boil.
  • Add the agar agar mixture to the coconut puree and mix thoroughly.
  • Pour 2/3 of the coconut puree evenly into four 1-cup serving dishes.
  • Refrigerate for 10 minutes or until partly set.
  • Reserve a few mulberries to use as a garnish.
  • Remove stems from mulberries.
  • Blend mulberries in the food processor with the remaining coconut puree and the lemon juice. Blend until as smooth as possible.
  • Carefully pour over set coconut mixture, then refrigerate for 4 hours or until fully set.
  • Served topped with reserved mulberries & edible flowers, if you like.


If you’re not vegan, gelatine powder can be substituted for agar agar powder.
You can use any sort of berries in this recipe.
Any type of coconut flesh will work in this recipe- just remember that the softer the coconut, the better it will blend.


Calories: 267kcalCarbohydrates: 19gProtein: 4gFat: 21gSaturated Fat: 19gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 140mgPotassium: 622mgFiber: 8gSugar: 10gVitamin A: 8IUVitamin C: 43mgCalcium: 48mgIron: 2mg
Keyword Dessert, dinner party, easy, fruit, vegan
Tried this recipe?Let us know how it was!

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