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This creamy vegan blood orange panna cotta has a coconut milk base suffused with vanilla bean and clove, and a swirl of ruby-hued blood orange juice on top. Share it with someone you love.
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Blood Orange Panna Cotta with Vanilla-Infused Coconut Milk
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This creamy vegan blood orange panna cotta recipe has a coconut milk base suffused with vanilla bean and clove, and is topped with a swirl of ruby-hued blood orange.

Recipe Type: Dessert
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Panna Cotta
  • 5- inch vanilla pod, split lengthwise
  • 1 13.5-ounce can full fat coconut milk
  • zest of 1 blood orange, plus several thin strips for garnish, divided
  • 1/2 cup blood orange juice plus 4 teaspoons, (from 2 blood oranges), divided
  • 6 tablespoons maple syrup
  • 1/4 teaspoon fresh ground cloves
  • 1/8 teaspoon sea salt
  • 2 1/2 teaspoons agar agar flakes or 1 1/4 teaspoons agar agar powder
  • 1 tablespoon fresh squeezed lime juice
  • 4 slices blood orange, supremed* (see note)
Coconut Cream
  • 1 13.5-ounce can full fat coconut milk, set in fridge upside down overnight
  • 2 tablespoons powdered sugar
Instructions
Blood Orange Panna Cotta

  1. Scrape vanilla beans from both sides of the pod. Save vanilla pod for another use.

  2. Set a heavy bottomed saucepan over medium heat. Add coconut milk, zest of 1 blood orange and 1/2 cup juice, maple syrup, zest, vanilla beans, cloves, and sea salt. Stirring frequently, heat mixture to a gentle boil. Stirring constantly, sprinkle in agar agar flakes or powder. Turn heat to low and cover; cook 10 minutes.
  3. Fold in lime juice.

  4. Carefully ladle into 8-ounce ramekins (or vessel of choice). Drizzle the top of the panna cotta with remaining 4 teaspoons blood orange juice. Carefully set in fridge and chill at least 2 hours.

Coconut Cream
  1. To make coconut cream, remove can from fridge, leaving it upside-down and being careful not to jostle it. Use a can opener to open the bottom (aka the side that's up), pour off translucent liquid, and reserve.
  2. Scoop thick white coconut cream into chilled bowl and add sugar. Whip on medium until mixture is smooth and creamy. Add a drizzle or two of reserved coconut liquid to smooth things out.
  3. Serve panna cotta with a big dollop of coconut cream, a few strips blood orange zest, and blood orange slices.
Recipe Notes

*Here's a helpful guide to supreming citrus. It's easy!