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    Home » Diet

    AIP Coconut Pumpkin Panna Cotta

    Dec 5, 2017 · 20 Comments

    December 5, 2017 by Beth 20 Comments

    2097 shares
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    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.

    Here’s an AIP (which means dairy, soy, nut and refined sugar free) coconut based dessert that is the new wintertime favorite. Perfect for your healthy holidays! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.

    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 Matcha Panna Cotta and Chocolate Panna Cotta. Since I went AIP, I thought it was time for an update. I tweaked the ingredients and shot some new (much prettier) photos.

    Here’s an AIP (which means dairy, soy, nut and refined sugar free) coconut based dessert that is the new wintertime favorite. Perfect for your healthy holidays! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.

    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.

    Here’s an AIP (which means dairy, soy, nut and refined sugar free) coconut based dessert that is the new wintertime favorite. Perfect for your healthy holidays! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.

    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.

    Here’s an AIP (which means dairy, soy, nut and refined sugar free) coconut based dessert that is the new wintertime favorite. Perfect for your healthy holidays! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.
    Here’s an AIP (which means dairy, soy, nut and refined sugar free) coconut based dessert that is the new wintertime favorite. Perfect for your healthy holidays! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.

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    Here’s an AIP (which means dairy, soy, nut and refined sugar free) coconut based dessert that is the new wintertime favorite. Perfect for your healthy holidays! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.
    Print Recipe
    3.60 from 5 votes

    AIP Coconut Pumpkin Panna Cotta

    Here’s an AIP (which means dairy, soy, nut and refined sugar free) coconut based dessert that is the new wintertime favorite. Perfect for your healthy holidays! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Chilling Time4 hours hrs
    Total Time4 hours hrs 10 minutes mins
    Course: Dessert
    Cuisine: American, Italian
    Servings: 8
    Calories: 149kcal
    Author: Beth Chen

    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

    Please note that as of December 2017, this recipe was updated to be AIP compliant.

    Nutrition

    Serving: 1ramekin | Calories: 149kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 98mg | Fiber: 1g | Sugar: 36g | Vitamin A: 4766IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
    « Roasted Squash, Beef and Arugula Salad
    AIP Herbs de Provence Spice Mix »

    Reader Interactions

    Comments

    1. Tammy Tseng Dulla says

      December 20, 2021 at 8:38 am

      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!

      Reply
      • Beth says

        December 25, 2021 at 8:31 pm

        5 stars
        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.

        Reply
    2. Angie says

      November 07, 2021 at 2:28 am

      3 stars
      Way too sweet! Definitely need to at least halve the honey. Otherwise the recipe is good

      Reply
      • Beth says

        November 08, 2021 at 7:55 pm

        Everyone has a different level of sweetness that they prefer. But it's good to know that some people will find this too sweet.

        Reply
      • Jane says

        November 27, 2023 at 1:22 am

        2 stars
        The cup of honey is totally overboard.

        Reply
        • Beth says

          November 27, 2023 at 5:56 pm

          I think that depends upon how sweet you like your desserts. If you prefer it less sweet, you're welcome to use less.

          Reply
    3. Stephanie says

      February 25, 2020 at 6:00 pm

      For the milk and cream do you just use what separates to the top of the can?

      Reply
      • Beth says

        February 26, 2020 at 11:39 pm

        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.

        Reply
    4. Melanie says

      December 29, 2019 at 7:51 pm

      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!

      Reply
      • Beth says

        December 30, 2019 at 6:19 pm

        I'm so glad. This is definitely one of my most popular desserts.

        Reply
    5. Jessica says

      October 02, 2019 at 7:02 pm

      5 stars
      This was delicious and so easy to make. It will be a new fall recipe tradition for sure!

      Reply
      • Beth says

        October 03, 2019 at 3:02 am

        Thanks so much for sharing. I'm glad you you love this recipe.

        Reply
    6. Sydney McIntosh says

      August 22, 2019 at 5:35 pm

      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!

      Reply
      • Beth says

        August 22, 2019 at 7:23 pm

        I'm so glad. It's a favorite of my family as well. Even my extended, non-aip, non-paleo family!

        Reply
    7. Sue says

      November 22, 2018 at 6:37 am

      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!

      Reply
      • Beth says

        November 26, 2018 at 3:57 am

        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!

        Reply
    8. Natalie says

      January 23, 2018 at 6:52 am

      What size cans are used for this recipe? Thanks

      Reply
      • Beth says

        February 01, 2018 at 4:09 am

        It's about 14 ounces or 1 3/4 cups. I've updated the recipe.

        Reply
        • Debbie Sullins says

          June 27, 2020 at 10:03 pm

          3 stars
          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 .

          Reply
          • Beth says

            July 07, 2020 at 1:12 am

            I'm glad you liked it. Sweet potato is a great substitute!

            Reply

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