Easy Coconut Panna Cotta (Dairy-free, Paleo)

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

coconut panna cotta in a bowl with sliced strawberries on top

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.

making coconut panna cotta

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.
coconut panna cotta with sliced strawberries on top

Print Pin
4.61 from 23 votes

Easy Coconut Panna Cotta (Dairy-free)

A dairy-free panna cotta that's naturally sweetened and easy to prepare!
Course Dessert
Cuisine American
Keyword coconut milk, dairy free, dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 220kcal

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)

Instructions

  • 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.
  • 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.

Nutrition

Calories: 220kcal | Carbohydrates: 4g | Protein: 2g | Fat: 22g | Saturated Fat: 20g | Cholesterol: 3mg | Sodium: 62mg | Potassium: 2mg | Sugar: 2g | Iron: 0.5mg
Calories per serving: 220, Fat: 22g, Carbohydrates: 4g, Fiber: 0g, Protein: 2g


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.

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Comments

Wanda

I made this last night. We loved it. I topped mine with blueberries. I will definitely be making this again.

kirstan horn

Delicious recipe. I used date syrup instead of Maple Syrup, oh my god, so good and served with a mango coulis…

Lori

I had mine in dessert glasses and noticed it was starting to separate. I poured them all into a glass bowl and set it in the freezer for about 20 minutes, stirring every five minutes. Then I poured it back into the dessert glasses and put them in the fridge. It worked and was so delicious. My children still rave about it a month later.

Kristine

Thanks so much for this! Delicious!

Nice Person

Looking on Amazon for the ingredients as we speak, thanks an immense amount for the inspiration and I will report back after I made some (woo!).

yuri

Please don’t call this dairy free, gelatin is an animal product.

    Megan Gilmore

    Dairy-free just means the recipe doesn’t have dairy in it, not that the recipe is free of animal products. (There are lots of recipes that are dairy-free and call for meat or eggs!) Be sure to look for VEGAN recipes if you want to avoid all animal products. There are lot of vegan recipes on this site here: https://detoxinista.com/category/all-recipes/vegan/

Kar

Has anyone tried with coconut cream instead of coconut milk?

B

When I make panna cotta with the can coconut milk, I get some separation of the fat on the top of my ramekin. Not pleasant against the silky texture of the rest of the dessert. Did this happen to anyone else? How do you stop it from forming?

    Megan Gilmore

    Maybe next time try using only the solid cream from the can of coconut milk? Unless you think it’s the fat causing a weird texture? In that case, I’m not sure how to avoid that.

SElina

Made it with 2tbsp of confectioners swerve (erthyritol) in place of the syrup,and a dash of cinnamon
It was great!

Donna Janus

Tried your recipe – the flavor is delicious but the coconut milk separates and the fat makes a hard layer on top – any suggestions?

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