Plant-Based Panna Cotta with Strawberry–Rhubarb
Plant-Based Panna Cotta with Strawberry–Rhubarb is luxuriously creamy from coconut milk, gently perfumed with real vanilla, and set with agar for a delicate wobble. A bright strawberry–rhubarb topping with citrus notes adds tangy contrast and freshness. Perfect for spring gatherings, light desserts after dinner, or when you want a refined sweet that feels both fresh and indulgent.
- Prep20 mins
- Cook25 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Plant-Based Panna Cotta with Strawberry–Rhubarb, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 33 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 100 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 44
- Heart Health
- 52
- Metabolic
- 19
- Digestive
- 20
- Inflammatory
- 21
- Performance
- 40
- General Wellness
- 1
Whisk the soy milk with the agar-agar and set aside.
- 2
Whisk the can of coconut milk and pour it into a saucepan. Add the cane sugar. Split the vanilla bean lengthwise; use the back of the knife to scrape out the pulp and add it to the coconut milk. Add the bean casings to the saucepan. Whisk in the agar-agar milk. Heat over medium heat, stirring often, until small bubbles form around the edges. Reduce the heat to medium-low and simmer until thickened, about 10 minutes. Remove from the heat and discard the vanilla bean casings.
- 3
Purée the strawberries. Pour half of the purée into the coconut milk and mix well. Let the mixture cool slightly, about 10 minutes. Grease four 6-ounce ramekins. Evenly divide the coconut milk mixture among the ramekins and tap to release any air bubbles. Cover and refrigerate until firm, about 5 hours.
- 4
Meanwhile, make the sauce by simmering the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce. Continue to simmer until thickened, about 10 minutes, then set aside to cool.
- 5
When the coconut ‘panna cotta’ are firm, run a knife around the edges if needed and invert onto a plate. Top with the cooled rhubarb sauce and lemon zest.
- Calories 94.88 kcal Low Source 5%
- Protein 1.01 g Low Source 2%
- Carbohydrate 12.72 g 5%
- Total Fat 4.45 g Moderate 6%
- Saturated Fat 3.79 g Moderate 19%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.0 mg Low Source 0%
- Sodium 32.09 mg Low Source 1%
- Dietary Fiber 1.76 g Low Source 6%
- Total Sugars 9.09 g --
- Added Sugars 1.14 g Low Source 2%
- Calcium 248.04 mg Moderate 19%
- Iron 0.58 mg Low Source 3%
- Potassium 137.83 mg Low Source 3%
- Vitamin A 9.39 mcg Low Source 1%
- Vitamin C 19.72 mg Good Source 22%
- Vitamin D 1.28 mcg Low Source 6%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Soy 🌱
- Strawberries 🍓
About This Recipe
Plant Based Panna Cotta with Strawberry Rhubarb is made with 12 ingredients and serves 4. It takes about 45 mins and is rated medium. Key ingredients include Agave Nectar, Cane Sugar, Coconut Milk, and Coconut Oil. Each serving provides about 94.88 kcal.
Recipe Questions
- What is Plant-Based Panna Cotta with Strawberry–Rhubarb made of?
- The main ingredients are Agave Nectar, Cane Sugar, Coconut Milk, Coconut Oil, Dried Lemon Peel. The full list of 12 is above.
- How long does it take to make Plant-Based Panna Cotta with Strawberry–Rhubarb?
- About 45 mins in total: 20 mins to prepare and 25 mins to cook.
- How many calories are in one serving?
- One serving provides about 94.88 kcal. The full nutrition breakdown is above.
- Is Plant-Based Panna Cotta with Strawberry–Rhubarb easy to make?
- This recipe is rated medium, with 12 ingredients and 5 steps.
- Is Plant-Based Panna Cotta with Strawberry–Rhubarb healthy?
- Plant-Based Panna Cotta with Strawberry–Rhubarb has an easyChef Pro health score of 39/100. Per serving, it provides 94.88 calories and 1.01 g of protein, or 2% of the Daily Value. It is a good source of vitamin C. Worth noting per serving: saturated fat at 3.79 g (19% of the Daily Value). It contains Citrus, Soy and Strawberries, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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