Vegan panna cotta is perfectly possible with the help of a secret ingredient: Queen Jel-it-in. This creamy dessert is an easy way to impress your dinner party guests!

20 min
2 hours chill


  1. 2 cups (500ml) coconut cream
  2. 1 sachet Queen Jel-it-in
  3. 2 tsp Queen Vanilla Bean Paste
  4. 2 tbsp (40ml) Queen Pure Maple Syrup
  5. 100g dairy free dark chocolate, chopped (see recipe notes)
  6. Fresh blueberries, to serve


  1. Step 1

    Lightly oil 4 ramekins or dariole moulds.

  2. Step 2

    Dissolve Jel-it-in in 1 cup of the coconut cream. Pour into saucepan and add remaining coconut cream, Vanilla Bean Paste, Pure Maple Syrup and chocolate.

  3. Step 3

    Heat over a medium heat, stirring constantly until mixture comes to a gentle boil. Remove from heat and immediately pour into ramekins or moulds. Allow to cool to room temperature before placing into the fridge to chill for 2 hours. Top with fresh blueberries to serve.

Recipe notes:

For Jel-it-in to set completely, it must be brought up to the boil. Don’t be tempted to skip this step!

Heated Jel-it-in mixture will begin to set as soon as it starts to cool down. Work quickly to avoid any lumps!

We recommend using Lindt Dessert Premium Dark or 70% Cocoa Baking Chocolate, but you can use any dairy free dark chocolate.

Comments & Reviews

Can you substitute non vegan gelatine in these panna cotta? if so, how much?


Absolutely! – you’ll need 1 sachet (12g) of Queen Gelatine