Jamun Coconut Panna Cotta (VEGAN)

Jamun Coconut Panna Cotta 1

Melt in the mouth texture Panna Cotta using Indian Blackberry (jamun) flavored with Coconut

Jamun Coconut Panna Cotta 1

Jamun (indian blackberry) !

Referred to as the ‘Fruit of Gods’ in India, this purple olive-like fruit becomes widely available towards the end of summers. Jamu, Jamu koli, java plum, or Indian blackberry are not only nutritious and refreshing but are also effective in combating the sun’s heat and a number of health problems. Popular for its sweet and slightly sour flavor, and that soft & fleshy consistency, jamuns are a pure delight for everyone, especially considering the fact that they’re a rich source of proteins, vitamins, antioxidants, flavonoids, potassium, phosphorous, calcium, and lots more.

Do you also check for a purple patch on your tongue after eating a handful of jamuns ?
Well, Who doesn’t? Who doesn’t like gorging on sweet & sour jamus on a parched summer day?

There is a belief that if you eat enough jamuns in the summer, you will be healthy for the rest of the year and have enough immunity to combat winter flu. And yes, I believe this one. I do grab plenty of these fruits either as it is or just sprinkling some salt over these or prepare some dishes using these (check my INSTA feed how I have used this fruit in recent days)

Some Jamun based recipes from this blog :

So here is an Italian dessert- panna cotta using jamun flavored with coconut, hence Jamun Coconut Panna Cotta (VEGAN)

Do check another similar pannacotta recipe in a swirl shape

Layered Coffee Panna Cotta which is completely Egg-Free and Vegetarian

Jamun Coconut Panna Cotta 1

Jamun Coconut Panna Cotta (VEGAN)

5 from 9 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Italian
Servings 4


  • 2 cup Jamun (indian blackberry)
  • 1 cup Coconut milk
  • 3 tbsp Sugar
  • 1 tsp Agar agar
  • 2 tbsp Water
  • Dessicated coconut for sprinkling
  • Coconut chips for garnishing


  • First chop all the jamuns into small pieces and remove the seeds.
  • Make a fine puree in a blender and then strain the puree through a strainer to extract any solids.
  • Take this jamun puree in a pan.
  • Into that add sugar and mix well.
  • Turn on heat and allow to boil.
  • In the meantime, mix agar-agar with 2 tbsp water in a small bowl and allow to bloom.
  • Add coconut milk into and mix again.
  • When the jamun sugar mixture comes to a boil, then lower the heat and add the agar-agar and coconut mixture.
  • Stir well to avoid any lumps formation and then cook for 1-2 minutes more over low-medium heat, stirring in between.
  • Then turn off heat and allow the mixture to cool down a bit.
  • Meanwhile grease the serving glass / molds (i have used swirl pans here).
  • Pour the mixture onto it and then keep aside to cool down completely.
  • Once cooled, refrigerate the molds overnight or atleast for 2-3 hours to set.
  • Finally just unmold the jamun coconut panna cotta over serving platter simply. If it is not coming out easily, then just place the molds in warm water for few seconds and then unmold. If using glass, then one can serve as it is or unmolding also.
  • After unmolding, sprinkle some desscicated coconut or coconut chips and immediately serve !


  • Coconut milk can be homemade or store-bought. Do check my homemade coconut milk recipe.
  • It is recommended to stir well after adding agar-agar mixture, else there is a chance of lumps formation.
  • Instead of regular sugar, coconut sugar can be used.
  • Coconut chips are optional.
Keyword Coconut Recipe, Jamun (indian blackberry), Panna Cotta

You may also follow me on  FacebookPinterestTwitterInstagram and can subscribe for free to get new recipes directly into your inbox 😊

PIN to read later :



Hey there !

Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

Recommended Recipes


  1. Bless my food by Payal

    5 stars
    OMG… this looks super tempting and amazed to see very easy to make. The way it has been captured making it more scrumptious. All I can say WOW

  2. Lata Lala

    5 stars
    Jamun Coconut panna cotta looks super amazing Sasmita. The delicious pairing of jamun and coconut seems to have created a magical effect. The visuals are beautiful too.
    I love panna cotta so this is on my to do list.

  3. Vandana

    5 stars
    Jamun is one of my favorite fruits but I never used it in any of my recipes. Can’t wait to try it. Thank you for sharing such an interesting recipe.

  4. amrita

    5 stars
    How beautiful this pannacotta has turned out… It is a lovely tropical flavor and the best part is its vegan…Love the pastel shade

  5. Poonam bachhav

    5 stars
    Can’t take my eyes off this Jamun Coconut Panna Cotta with a gorgeous color . Loved your swirl mold as well. With Agar Agar and coconut milk, the dish sounds super easy.

  6. Hayley Dhanecha

    Great fan of PANNA COTTA DESSERT and this JAMUN PANNA COTTA sounds so yummy! Such a simple and delicious dessert for any summer parties

  7. Pavani

    5 stars
    What a gorgeous looking pannacotta that is. Love the Indian twist you gave to this traditional dessert. Lovely pics.

  8. Sapana Behl

    5 stars
    I love the nice color Jamun gave to this pannacotta. The cute shape and the gorgeous color are eye-catching for this pannacotta. Thanks for sharing the recipe.

  9. Seema Sriram

    5 stars
    The last I had jamun was at my grandmother. She had a huge tree. I wish we knew these recipes to try at that time. The pannacotta colour and styling is beautiful.

  10. Sandhya Ramakrishnan
    Sandhya Ramakrishnan

    5 stars
    That pannacotta looks just perfect and the color from the jamun is gorgeous. We ate so much jamuns when we visited Pune couple of years back. This is a great vegan dessert option!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating