This study aims to develop a vegan panna cotta product using palm-based non-dairy creamer and rice milk as a healthy and environmentally friendly dessert alternative. The background of this research stems from the growing demand for plant-based food suitable for individuals with lactose intolerance, vegans, and health-conscious consumers. Two formulations were tested: P1 (75% palm creamer and 25% rice milk) and P2 (50% palm creamer and 50% rice milk), evaluated through organoleptic testing involving 83 panelists, including 3 expert panelists and 80 consumer panelists. The results showed that formula P1 was more preferred, with the highest scores in color (85%), taste (78.75%), and texture (78.75%). Expert panelists gave perfect scores (100%) on all attributes. These findings indicate that vegan panna cotta made with a combination of palm creamer and rice milk—especially in the P1 formulation—is well accepted and has strong potential to be developed as a healthy and appealing plant-based dessert alternative.
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