Rich, elegant and bursting with bright, citrusy flavors, this vegan Orange Posset recipe is a must try. You’ll need just a few ingredients to put this wickedly delicious dessert together. It has a texture similar to that of panna cotta, and if you ask me, it’s so much better.
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I’m a big fan of using lemons, oranges and other fresh fruit to create delicious vegan desserts and recipes during the hot summer months. I love starting my summer mornings with a pina colada smoothie bowl and having a light lunch of strawberry summer salad or a simple grilled peach salad.
But of course, I needed a refreshing dessert to finish my day too - right? Like my vegan lemon pie, this easy dessert is full of citrus-y flavors!
Why You’ll Love This Orange Posset Recipe
- Easy to make: You’ll need just a few simple ingredients, minutes of your kitchen time and your trusty saucepan to put this dessert together. It doesn’t get better than this!
- No-bake dessert: Don’t want to turn on the oven? This recipe is perfect, and one of the easiest vegan no-bake dessert recipes out there.
- Perfect for summer: It’s tangy, refreshing and cold - perfect to cool you down during the hot summer months.
- Make-ahead dessert: It’s the perfect make-ahead dessert for all your house parties and get-togethers. You can make it up to a day in advance and serve it chilled.
Ingredients
- Oranges: Choose the best quality ripe and fresh oranges you can. You’ll need to juice them to get the fresh orange juice and also for the zest!
- Coconut milk: To lend that perfectly rich and creamy texture to the posset. I would highly recommend using the full fat version instead of low fat coconut milk.
- Cornstarch: This will help thicken the posset and get it to set beautifully, giving it that delicious creamy texture. You can also use arrowroot powder or tapioca flour instead.
- Vanilla: Just a bit, for that sweet aroma and flavor.
- Maple syrup: To sweeten the posset. Agave also works though the flavor is slightly different.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Citrus posset: In addition to the orange juice, you can also add some lemon juice to make a nice citrus posset.
- Blood orange posset: Choose these ruby red-fleshed oranges for a flavorful yet gorgeous posset!
- Different flavors: Swap the vanilla for a bit of almond which pairs perfectly with the orange or add a pinch or two of cinnamon to the mixture along with the vanilla.
How to Make Orange Posset
Gather all your ingredients and start by washing, drying and zesting the oranges.
Step 1: Scoop the flesh. Scoop out all the flesh on the inside of each orange half.
Step 2: Juice. Squeeze the orange flesh to extract all the juice.
Step 3: Make posset mixture. Combine the orange juice with the coconut milk, orange zest, maple syrup, vanilla and a dash of salt in a saucepan. Heat to a boil and then add the cornstarch. Whisk well to break up any lumps and cook to thicken.
Step 4: Pour and set. Pour the mixture into the orange halves and refrigerate them for up to 6 hours and serve!
Storage Directions
- Storing: You can store your leftover posset in an airtight container or cover the orange halves with plastic wrap and place in the refrigerator for up to 3 days.
- Freezing: I enjoy this freshly made and wouldn't recommend freezing it. Some texture changes may occur when frozen. If you do decide to freeze it, try to freeze the posset mixture in an airtight container rather than in the orange halves for up to one month. Allow it to thaw at room temperature overnight in the fridge and then enjoy.
Serving Suggestions
This creamy and dreamy posset is my go-to dessert when I’m hosting a party or entertaining. It's perfect for spring and summer entertaining when you want something light and refreshing.
It’s usually what I serve as an end to a nice round of appetizers including taco wonton cups, dairy-free spinach dip, Italian dipping oil and some Texas caviar.
It can also be an amazing sweet treat to follow up after a nice and comforting meal of vegan fettuccine alfredo or some vegan lettuce wraps.
Expert Tips
- Zest smart: When zesting the oranges, make sure you grate only the orange portion of the peel, and avoid getting any of the white pith on the inside, as it can be quite bitter. Also, zest before you cut the oranges - it's much easier!
- Top it: If you’re making these for some guests and want to make an impression, top each posset with a couple of edible flowers to make them look fancy. Edible lavender also makes for an excellent topping, with its flavors working wonderfully with the citrusy orange.
- Don't rush: Allow the possets plenty of time to chill before serving so they setup properly.
Video
Recipe FAQs
Adding cornstarch can definitely help the posset mixture thicken nicely. Also remember that refrigerating the posset will also help it get that perfect rich and creamy consistency you’re looking for.
Yes, you definitely can! If you’re not a fan of using the orange halves as a vessel, you can totally pour the posset mixture into ramekins or small dessert cups and let them set.
More Delicious Summer Desserts
Vegan Orange Posset
Ingredients
- 1 14-ounce can full-fat coconut milk
- 1 ½ tablespoons orange zest from about 2 oranges
- ½ cup fresh orange juice from about 3 oranges
- 3 tablespoons cornstarch or arrowroot powder
- 3-4 tablespoons maple syrup adjust to preference
- 1 teaspoon vanilla
- 1 pinch of salt
Instructions
- Start by washing the oranges, and zesting a few of them until you get 1.5 tablespoon of orange zest.
- Then slice the oranges in half, and scoop out the flesh of the orange. Collect the flesh and squeeze out all of the juice.
- To a pan over medium heat, add the coconut milk, orange juice and zest, maple, vanilla, and salt. Whisk until combined. After they have cooked for a few minutes and the mixture starts to bubble, add in the cornstarch and whisk it to break up any clumps.
- Cook for another 2-3 minutes, until the mixture thickens. Then pour back into the oranges and refrigerate them for about 6 hours, or until they thicken up. Then dig in and enjoy!
- This recipe makes about 8 orange cups.
Notes
- Zest smart: When zesting the oranges, make sure you grate only the orange portion of the peel, and avoid getting any of the white pith on the inside, as it can be quite bitter. Also, zest before you cut the oranges - it's much easier!
- Top it: If you’re making these for some guests and want to make an impression, top each posset with a couple of edible flowers to make them look fancy. Edible lavender also makes for an excellent topping, with its flavors working wonderfully with the citrusy orange.
- Don't rush: Allow the possets plenty of time to chill before serving so they setup properly.
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