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Red Bean Pudding with Blueberry Sauce

Learn how to make this vegan panna cotta made with a rich red bean pudding and blueberry sauce.
Course Dessert
Cuisine Japanese
Level Beginner
Main Ingredient Fruit
Diet Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian


for pudding

  • 1 can coconut milk (400 gram)
  • ½ cup red bean paste (a.k.a. anko, adzuki bean paste)
  • 3 grams kona kanten (agar agar powder)

for blueberry sauce

  • 280 grams blueberries frozen wild packages
  • agave nectar (to taste)


  • Put the coconut milk, red bean puree and kona kanten in a blender, and blitz until completely smooth. Pour this mixture through a double mesh seive into a small saucepan, discarding any remaining solids.
  • Heat the saucepan over medium low heat, stirring constantly until it starts steaming (but not until it boils). Pour the mixture into individual ramekins and allow them to come to room temperature before putting in the refrigerator to set.
  • To make the blueberry sauce, just add the thawed blueberries to the blender and blend until smooth. Taste, then add agave nectar as needed to sweeten.
  • To serve, just unmold the ramekins and pour the blueberry sauce on top.