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Pistacho Panna Cotta vegan

Pistachio Panna Cotta

Rebecca Coleman
A creamy dessert with zero dairy!
Prep Time 10 mins
Cook Time 15 mins
Setting time 2 hrs
Course Dessert
Cuisine Italian
Servings 4


  • 1 can coconut milk 400 mls
  • 3 tbsp sugar
  • 3/4 tsp agar-agar
  • 1 tbsp cold water
  • 1/4 cup Pistacho butter
  • 1/2 tsp orange blossom water


  • In a small bowl, place the tablespoon of cold water, then sprinkle the agar-agar in a layer over top. Allow it to sit for a few minutes while you complete the next step.
  • In a medium saucepan, place the coconut milk, sugar and pistacho butter. Whisk together and heat until everything is melted together and steaming, but don't allow to boil.
  • Pour a couple of tablespoons of the hot coconut milk into the bowl with the agar-agar, and stir well. Add it slowly back into the pot, whisking the whole time. Heat for another 5 minutes, until the milk is steaming, but don’t let it boil. Whisk in the orange flower water at the end.
  • Divide between 4 ramekins. Refrigerate until set.
  • To unmold, remove from the fridge and place the ramekin in a hot water bath for a few minutes. Run an offset spatula or a butter knife around the edges of the panna cotta. Place a plate on top of the panna cotta and invert. It should slide out onto the plate. Garnish with flower petals and additional pistachios.
Keyword gluten free, vegan