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Jamun Coconut Panna Cotta 1

Jamun Coconut Panna Cotta (VEGAN)

5 from 9 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
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