Christmas panna cotta

Christmas panna cotta

It has been a while since I have posted any of my panna cotta recipes. This time I have decided to make a somewhat festive version of it. And I have decided to call it simply a Christmas panna cotta.

Christmas panna cotta is a simple, creamy, vanilla panna cotta, topped of with some raspberry sauce and decorated in a cute way. This vegan dessert is perfect for holidays, and it is very easy and quick to make. The vanilla (or chocolate) and raspberry combination is one of my favorite things, and I am sure you will like it as well.

Some health benefits

The only healthy thing about these panna cottas is the raspberry sauce. It is also super delicious, so you can make a bit more of it if you want to. That being said, I have written down a few health benefits they have, since I haven’t done that in a while.

Raspberries are a good source of fiber and vitamin C. They contain many other important vitamins and minerals as well. They are high in antioxidants, plant compounds that protect against cell damage. Antioxidants may reduce your risk of certain chronic diseases.

They may positively impact your blood sugar due to their high fiber and tannin content. Raspberries contain beneficial compounds that may combat various cancers, including those of the colon, breast and liver. However, more studies are needed to confirm that.

Raspberries may reduce arthritis risk, aid weight loss and decrease signs of aging.

I think these are some pretty good reasons to incorporate this fruit into your meal plan. Fresh fruit may not be easy to come by right now, but luckily we can buy frozen berries all year long.

A piece of advice

This recipe is very quick and easy, if you follow the instructions carefully that is.  Here I am going to turn your attention to a few important things in this recipe, so that you don’t encounter any problems while making it.

I usually use silicone molds for cakes like these because it is easy to pop them out when they set, without causing any damage.

When making the panna cotta, make sure you bring the mixture to a boil over medium heat. Don’t overheat it and don’t boil it longer than two to three minutes. Do not turn the temperature to high at any point, even if it takes time to boil.

Don’t forget to mix agar agar and starch with some water before adding them to the mixture. That way you will prevent them from forming lumps in the vanilla cream. 

Also, you do not have to use raspberry sauce, any type of frozen fruit will do the trick. For decoration I used some spruce branches. I was lucky to find that a few of the spruce trees are growing just outside my apartment building. I used some powdered sugar to make it look like they have some snow on them. But you do not have to do that. If you do get creative, make sure to take a picture and tag me, I would like to see what you came up with.

These measurements make 4 vegan Christmas panna cottas, so if you need more, make sure to adjust the measurements properly.

Christmas panna cotta

Recipe by Margo Drobi


  • 400 ml of full fat coconut milk

  • 100 g of sugar

  • 2 tbsp of vanilla sugar

  • 1 + 1/2 tsp of agar-agar (dissolved in a little bit of water)

  • 3 tbsp of cocoa butter 

  • 2 tbsp of cornstarch (dissolved in a little bit of water)

  • For the sauce:
  • 130 g of frozen raspberries

  • 1 tbsp of water

  • 15 g of sugar

  • 1 tsp of cornstarch + 1 tbsp of water


  • Put the coconut milk, sugar, starch, vanilla sugar, cocoa butter, and agar-agar in a saucepan and mix over medium heat until the cocoa butter has melted. 
  • Bring the mixture to a boil over medium heat while mixing frequently. Let it boil for 2-3 minutes. Take the cream off the stove and divide it between 4 silicone panna cotta molds. 
  • Let them cool completely on room temperature. After that place the molds in the fridge. Meanwhile, prepare the raspberry sauce.
  • Put the frozen raspberries and water in a pan. Thaw them on medium heat until they are completely defrosted. Put the raspberries in a sieve over a bowl. Press them down with a spoon so that you can squeeze out the juice. The goal is to remove the pulp and the seeds. Put the juice in a sauce pan and add sugar and the starch/water mixture. Mix over medium heat until the sauce has thickened a bit. Let it cool down.
  • After a few hours the panna cottas should have thickened. Take them out of the fridge, pop them out of the molds and put them on a plate (or plates). Pour the raspberry sauce over each Christmas panna cotta, decorate as desired and serve.
  • For decoration you can use some real or fake spruce branches. I created the snow effect by dusting them with some powdered sugar.

If you liked this recipe, make sure you check out my other recipes like:

dark chocolate panna cotta in pistachio sauce

– vegan vanilla jam cake

– vegan lemon tarts

Feel free to tell me what you think about this in the comments below, or send me the pictures of your own Christmas panna cotta. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. 

P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.

Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.

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