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Toasted Coconut and Marshmallow Panna Cotta Recipe




  • 1 x 400ml can of full-fat coconut milk
  • 2tbsp caster (superfine) sugar
  • 1tsp vanilla extract
  • 2tsp agar agar flakes
  • 2 rounded tbsp flaked coconut
  • 50g pink and white vegan marshmallows, torn into small chunks, plus a few for garnish


Add the coconut milk, sugar, vanilla extract and agar agar flakes to a pan and bring to a simmer over a medium heat for 5-6 minutes until the agar agar flakes have fully dissolved.

Pour the mixture into four small dariole moulds, then refrigerate overnight, or for at least 8 hours, until set but still a little wobbly.

Up to 15 minutes before serving dessert, add the flaked coconut to a dry pan and toast over a medium heat for 2–3 minutes until golden and fragrant. Tip the toasted coconut onto a plate and set aside. Using the same pan, add the marshmallows and begin to melt over a low heat. Stir occasionally to encourage even melting, but be careful, as the high-sugar mixture can get very hot very quickly.

Remove the panna cotta from the fridge and allow to stand for a few minutes to make removal easier. Place the moulds on plates and gently shake to remove the panna cotta.

Carefully toast a few reserved marshmallows under a medium grill (broiler) on a baking sheet lined with foil. Keep on eye on them as they will toast very quickly!

Just before serving, spoon the hot marshmallow onto the plate next to the panna cotta, scatter with the toasted coconut and garnish with a couple of toasted marshmallows per plate.

Recipe courtesy of Easy Vegan Christmas by Katy Beskow (Quadrille). Photography by Luke Albert.


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