Coconut Panna Cotta, With Earl Grey and Lavender Caramel

A rich, creamy, vegan coconut panna cotta, served with an Earl Grey and lavender caramel. The caramel sauce thickens over night, so we recommend making it on the day you serve the panna cotta, and pour the rest on pancakes the next day! 

coconut panna cotta

Coconut Panna Cotta, With Earl Grey and Lavender Caramel

By Alexander Willow-Harvey (

Serves 2 | Prep 10 mins | Cook 30 mins |



For the panna cotta:

  • 1 can coconut milk
  • 1/4 cup almond milk
  • 1 tsp vanilla bean paste
  • the finely grated zest of 1 lemon
  • 3 tbsp unrefined golden caster sugar
  • 1 tsp ‘vegeset’ (vegan gelatin)

For the caramel sauce:

  • 1/2 cup coconut milk
  • 1 tbsp dried culinary grade lavender
  • 1 tbsp loose leaf earl grey
  • 1 cup unrefined golden caster sugar
  • pinch o’ sea salt


  1. To make the panna cotta, whisk together all the ingredients together in a saucepan and bring to the boil for a few seconds, remove from the heat and pour into a heatproof container like a jelly mold, or separate ramekins.
  2. Allow to cool to room temp then place in the fridge to set.
  3. To make the caramel, start off by grabbing a little pan and heat the coconut milk with the lavender and the loose leaf tea over a gentle heat for about 8 minutes.
  4. Strain through a sieve into a measuring jug and set aside. add the sugar and salt into a heavy bottom sauce pan and heat over a medium high heat until the sugar melts and begins to caramelize and come to the boil. Only stir until the sugar is melted.
  5. Pop in a sugar thermometer and allow the mix to reach 340F/170c. Take off the heat.
  6. Now slowly pour the coconut milk in whilst whisking to combine, be very careful! Place back on the heat and allow to boil swirling the pan gently, just to make sure the sugar is all dissolved and there are no lumps.
  7. Remove from the heat and transfer to a serving jug. Allow to cool and serve with the panna cotta.

in vegetables we trustAbout the author: Alexander lives by the sea in England, and is the son of both a baker and a chef. Growing up, many of his happy memories were food related, but he never really explored cooking by himself until he became vegan. He wants to show people  how to eat tasty, healthy and nutritious food, and how to make vegetables incredibly tasty! For more inspiring vegan recipes, please visit Alexander’s website,