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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Easy Coconut Panna Cotta (Dairy-free, Paleo)

There are plenty of chocolate recipes floating around for Valentine’s Day, so how about something for my non-chocolate lovers?

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This coconut panna cotta is a quick dessert to throw together, but it’s sure to impress your loved ones. Featuring just four ingredients, it couldn’t be easier to prepare!

I had originally planned on using almond milk to make this dairy-free dessert, but the homemade almond milk I used ended up separating in the final result. The creamy layer tasted amazing, but the ugly darker layer that separated away tasted like… nothing. So, I don’t recommend using homemade almond milk for this recipe. Canned coconut milk, however, works perfectly!

Paired with grass-fed gelatin, which may promote digestion and skin health, you can feel good about serving this naturally sweetened treat to your sweetie.

Easy Coconut Panna Cotta (Dairy-free)
serves 4

Adapted from Deliciously Organic

Ingredients:

1 (13.5 oz) can full-fat coconut milk (this brand is BPA-free)
1/3 cup maple syrup
1 teaspoon vanilla extract
1 1/4 teaspoon grass-fed gelatin (I used this brand)

Directions:

In a small saucepan, whisk together 1 cup of the coconut milk with the powdered gelatin. Allow to sit for 5 minutes, to allow the gelatin to “bloom.” Add in the vanilla, then gently heat the mixture over medium-low heat, whisking well to help the gelatin dissolve. Be careful NOT to boil this mixture! Once the gelatin has completely dissolved, remove from the heat and stir in the maple syrup and remaining coconut milk.

Pour the mixture into 4 small dishes, and place in the fridge to set for at least 4 hours before serving.

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For easy removal, place the chilled dishes in a shallow bowl of hot water for 1-2 minutes, then flip the dessert onto a plate. The panna cotta should slide right out! Serve immediately, with fresh berries, if desired.
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4.8 from 4 reviews

Easy Coconut Panna Cotta (Dairy-free)
Author: 
Prep time: 
Total time: 
Serves: 4
 
A dairy-free panna cotta that’s naturally sweetened and easy to prepare!
Ingredients
  • 1 (13.5 oz) can full-fat coconut milk (this brand is BPA-free)1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1¼ teaspoon grass-fed gelatin (I used this brand)
Instructions
  1. In a small saucepan, whisk together 1 cup of the coconut milk with the powdered gelatin. Allow to sit for 5 minutes, to allow the gelatin to “bloom.” Add in the vanilla, then gently heat the mixture over medium-low heat, whisking well to help the gelatin dissolve. Be careful NOT to boil this mixture! Once the gelatin has completely dissolved, remove from the heat and stir in the maple syrup and remaining coconut milk.
  2. Pour the mixture into 4 small dishes, and place in the fridge to set for at least 4 hours before serving.
  3. For easy removal, place the chilled dishes in a shallow bowl of hot water for 1-2 minutes, then flip the dessert onto a plate. The panna cotta should slide right out! Serve immediately, with fresh berries, if desired.


As always, if you try making this recipe with any other milks or sweeteners, please share your results in the comments below! Agar agar may work as a vegan substitute for gelatin, but the ratio will need to be adjusted.

Reader Feedback: Have you ever made panna cotta before? Now that I know how easy it is, I’ll be making it much more often.

27 comments to Easy Coconut Panna Cotta (Dairy-free, Paleo)

  • babs

    YUM! I want to try this, but can’t use sugar of any kind, so will try it with stevia. Also, can I use lower fat coconut milk? Thanks

  • Thank you for sharing this recipe! I attempted to make a “vegan flan” last week with almond milk and agar agar – and it turned out terrible! I’ll have to get some coconut milk, give this a try and hope for a much tastier result! Thanks again! :)

  • This looks so creamy and delicious! I would be interested to see how it works with the agar agar for a veggie version!

  • Jenna

    Hi Megan, can agar agar be used in place of gelatin?

    • Megan

      Yes, but the ratio will need to be adjusted. Since I’m not as familiar with agar agar, I’d recommend looking up substitution recommendations for best results.

  • Brittany

    Tried this with 1 tbsp agar powder instead of gelatin. It was delicious but the texture wasn’t quite the same as original.

  • Stephanie

    I am looking to add gelatin to my diet. Have you had good results? How often do you use it?

  • Gina

    Made this tonight…so yummy! Thanks for the really easy recipe!

  • Paula

    Anyone know how much agar agar to add? Also has anyone tried making their own full fat coconut milk?

  • grizzly

    why do you care if its non-dairy, if you are using BEEF gelatin? seems silly to me!

    how about making an actual vegan dish ???

    • Megan

      Many people are not vegan or vegetarian but still need to avoid dairy. There are plenty of vegan recipes on my website, if that’s what you’re looking for, and I have offered a vegan alternative in the notes above, for those who would prefer a gelatin-free version.

  • Lisa

    Grizzly – if you want a vegan dish then go to a vegan website. Megan is awesome and amazing and makes the most delicious foods, I’m vegetarian and avoid lactose but don’t have a problem with eggs and I would still eat something with gelatin in although I don’t eat meat.

  • Thank you Megan for another recipe :) Please keep them coming.

    Grizzly, some people can not tolerate dairy or eggs or they are allergens for them but are not vegan or even vegetarian. While I have to avoid dairy and eggs I do eat meat and meat products. Megan’s recipes are delicious and easy to make. There are many who are quite thankful for her hard work!

  • April

    Ooh yummy! Do you think it would work by adding a little cocoa powder to make this a chocolate/coconut Panna Cotta?

  • I just made this, using full fat organic coconut milk. I had two problems: it separated (into a dark and a light layer) after I put it in the fridge so I stirred it and after a few hours it had separated again where the oil had separated out into a thicker and somewhat grainy layer on the top. Any ideas for avoiding the second separating? The coconut milk I was using has no emulsifiers or additives, and I would rather avoid them if possible. Still tastes great, though :)

  • Abbi*tarian

    This is great! I love coconut everything (so far :0)!) I will make sure to make this for my mom (and myself :0) ), as she’s allergic to lactose & dairy fat! Thank you so much!

  • Inga

    I made this last night and it was really tasty. I made it with stevia and it turned out great. I’m excited to try it with different milk combinations (almond, regular milk/cream). Great, easy dessert!

  • lisa

    Yum! Can you use Coconut cream?

  • Rebecca

    would regular Knox unflavored gelatin work, if you don’t care about the health benefits of the dietary supplement you linked to? I want to make this today and don’t have time to order the fancy gelatin.

  • Jenifer

    This was AMAZING, Megan! Great job! I went to grab a can of coconut milk and OOPS! I was out! I did have a can of the coconut cream from Trader Joe’s on hand. So, I used half a can of that and filled the rest of the measuring cup with Almond Milk. I used my immersion blender to combine them, then just dumped the whole thing in with the gelatin and whisked thoroughly. After heating it up just enough to make sure the gelatin was dissolved, I poured it into little bowls (yesterday). I just indulged now as my little nap time reward for getting 4 kids to sleep at the same time! :-) Woohoo! It was restaurant quality!

    And to whoever was complaining about the beef gelatin – be positive, my friends and look elsewhere if what you don’t want is here. I have tried many, many of Megan’s recipes and never.not.one disappoints! They are all FABULOUS and delicious. Several have become staples in my household.

    Thanks for sharing your gift with us, Megan! :-)

  • Bubbles

    I agree. People who post recipes and experiment to get things comparable to foods we know and love, but can’t have anymore are my angels!! I appreciate their hard work so much!

  • I did this recipe as directed but it never gelled properly. It had the consistency of pudding so it still tasted amazingly awesome. Unfortunately I could only eat it out of the container rather than in its mold. Am I the only one to have this happen?

  • JBH

    Hi, I made this and it was wonderful! Thanks for the recipe. It didn’t set though using this amount of gelatin. It was half set at best. When I made it again I used 2 teaspoons gelatin and it set just the right amount. I also used 2 teaspoons of raw honey instead of so much maple syrup the second and third times and it was still lovely and sweet. It tastes extra good with a half tablespoon of rosewater added as well…mmmm Turkish Delight flavour! Thanks again.

  • Natalia

    Would this work with cold version gelatin (the one used for “coffee milkshake)? Thanks!

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