This AIP Coconut Pumpkin Panna Cotta is based on a traditional panna cotta but uses coconut milk and cream to replace the dairy. The addition of pumpkin and wintertime spices make this dessert, the new holiday favorite.
When you see a panna cotta recipe, you automatically think – dairy. Right? Well, wrong! This recipe is not only dairy free but also AIP compliant. I created this recipe years ago when I originally went dairy free. I actually have a few panna cotta recipes including this Coconut Panna Cotta if you don't the OG version (please note this has not been adapted to AIP just yet). Since I went AIP, I thought it was time for an update. I tweaked the ingredients and shot some new (much prettier) photos.
This dessert has been a favorite of my family’s for years. It’s incredibly easy to make (literally, dump, stir, heat, stir and pour) and serves a crowd so it’s perfect when we have family visiting.
My husband straight up loves this dessert. It reminds him of Chinese coconut desserts and custards from dim sum. We don’t get out to dim sum very often anymore since I can’t eat most of the food. It’s nice to have a familiar and yummy dessert for him to enjoy at home.
AIP Coconut Pumpkin Panna Cotta
Ingredients
- 2 tablespoons Unflavored Gelatin
- 1 can Coconut Milk
- 1 can Coconut Cream 14 ounces or 1 3/4 cups
- 1 cup Pumpkin Puree
- 1 teaspoon Molasses
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Cloves
- 1 cup Honey
Instructions
- Heat the coconut milk, cream, pumpkin, molasses, spices and honey in a saucepan until hot but not boiling.
- Slowly sprinkle the gelatin over the hot mixture while stirring to avoid lumps. It helps to use a whisk.
- Once the mixture is totally combined, remove from the heat.
- Carefully pour the coconut mixture into 8-10 ramekins (or 4-6 stemless wine glasses).
- Set aside in refrigerator for about 4 hours or until firm and chilled.
Notes
Hi! I’m excited to try many of your recipes, especially this one! I am on the most strict AIP diet due to my medical condition so I am not allowed to have gelatin nor Palm shortening. Is there something you would recommend as a substitute for either ingredients for this recipe and your other recipes that call for shortening? Thanks!
Some recipes you could substitute lard for palm shortening. For gelatin, you could substitute agar. However, I haven't tried either of these substitutions on my recipes. It would take some experimenting to figure out the right proportions.
Way too sweet! Definitely need to at least halve the honey. Otherwise the recipe is good
Everyone has a different level of sweetness that they prefer. But it's good to know that some people will find this too sweet.
The cup of honey is totally overboard.
I think that depends upon how sweet you like your desserts. If you prefer it less sweet, you're welcome to use less.
For the milk and cream do you just use what separates to the top of the can?
I usually buy separate cans of coconut cream and coconut milk. If you only have access to coconut milk then, the thick stuff that rises to the top is the coconut cream. Everything below the cream makes up the coconut milk.
So good. Can’t tell you how many times u have made this! Everyone has loved it! Only change I made... was 1/2 the honey. It is perfect!
I'm so glad. This is definitely one of my most popular desserts.
This was delicious and so easy to make. It will be a new fall recipe tradition for sure!
Thanks so much for sharing. I'm glad you you love this recipe.
Was delicious! Everyone thought of it as a fancy dessert in my house but it was so easy. Can’t wait to make again this fall!
I'm so glad. It's a favorite of my family as well. Even my extended, non-aip, non-paleo family!
I just made this tonight take to a potluck and it came out really great. Such a simple recipe and it's got a great flavor and texture. it'll be nice to have a Thanksgiving dessert while everyone else is eating their pie. Thanks!
That's great. I'm so glad to hear that you enjoyed dessert right along with your family. Don't tell them how good it tastes. They may want to steal your dessert next time!
What size cans are used for this recipe? Thanks
It's about 14 ounces or 1 3/4 cups. I've updated the recipe.
Pretty good. Very easy. Made with puréed sweet potato as pumpkin is not available now. It’s a little sweet. I agree with the comment...1/2 c honey .
I'm glad you liked it. Sweet potato is a great substitute!