Roasted Blackberry Panna Cotta

This recipe for a rich, coconut milk, vegan, Roasted Blackberry Panna Cotta is a plant based version of a classic. This delicate and sophisticated dessert complimented by Oregon blackberries couldn’t be easier to make.

Recipe by Vicky from

oregon berries avocado pesto vegan panna cotta with blackberries


For the Panna Cotta

2 Cup coconut milk
1 teaspoon agar agar powder
¼ Cup maple syrup

For the Roasted Blackberries

1 ½ Cup blackberries
1 teaspoon maple syrup
1 lemon, zested


Step 1
In a sauce pan combine coconut milk, 1/4 cup maple syrup, and agar agar. While whisking, bring to a boil, reduce heat and simmer 3-4 minutes. Keep whisking until smooth. Remove from heat and let sit for a few minutes.

Step 2
Pour panna cotta into ramekins, glasses, etc, and refrigerate until set (1-4 hours). Grease the ramekin with coconut or avocado oil if planning to serve the Panna Cotta without the ramekin, on a plate. When ready to serve run a knife around the edges and flip onto a plate or serving dish. If serving Panna Cotta in the ramekin, there is no need to grease the ramekin.

Step 3
Preheat oven to 400°F. In a baking dish combine blackberries, 1 tsp maple syrup and lemon zest. Mix. Bake for 8 minutes.

Step 4
Serve panna cotta topped with roasted blackberries and their sauce.