I’ve made other versions of this dessert (AIP Coconut Pumpkin Panna Cotta, Strawberry Rhubarb Panna Cotta and Chocolate Panna Cotta) but this Coconut Panna Cotta is the OG (original gangster). It’s the panna cotta that started it all. It’s a dairy free version of the Italian dessert, panna cotta.
The pumpkin and strawberry rhubarb recipes have already been converted to make them aip and paleo friendly. However, I’m still working on changing up the chocolate version.
I wrote about my husband’s love of panna cotta in my AIP Coconut Pumpkin Panna Cotta recipe post but he actually likes this simple version better. He loves coconut and this recipe is all about the coconut. I added a puree of persimmon since it was still in season. It’s easy to replace with another puree of seasonal fruit or just fresh fruit. However, my husband loves it plain as well.
Coconut Panna Cotta
- 1 tablespoon Unflavored Gelatin
- 1 can Coconut Milk 14 ounces or 1 3/4 cups
- 1 can Coconut Cream 14 ounces or 1 3/4 cups
- 3/4 cup Honey
- 1/4 teaspoon Salt
- Optional Toppings: Fruit or Fruit Puree Roasted Coconut Chips, Shredded Coconut, Honey
- Place the gelatin in a small bowl, add 1/2 cup of the coconut milk, and whisk until smooth. Set aside to bloom for 5 minutes. Meanwhile, prepare the remaining the ingredients.
- Heat the coconut milk, cream, honey and salt in a saucepan until hot not boiling.
- Slowly sprinkle the gelatin over the hot mixture while stirring. If you don’t you’ll end up with gelatin lumps.
- Pour the coconut mixture into 6-8 ramekins, stemless wine glasses or dessert cups. Set aside in refrigerator for about 4 hours.
- If using, add the topping to each serving. For the photos, I used a persimmon puree with a sprinkling of shredded coconut in the center.
Mine separateed as well. It tasted great anyway. I definitely didn’t let it boil. I’m not sure if I got it hot enough but the gelatin did dissolve. Do you use the liquid part of the coconut cream or drain it off?
That's so strange. I use the entire contents of the cans of milk and cream.
I'm using vital proteins gelatin, aroy d or savoy coconut milk and cream. There are links to each within the post.
I have made this so many times without any separation so I don't know for sure what is going on. If you are using different products, I was say don't use the coconut water from the coconut milk. There's never any water in the coconut cream so that shouldn't be the issue. Let me know if that helps.
Kelli Nothem says
I've made this recipe twice. It is so good, I want to drink it warm...:) My problem is, that after it has set...it is separated. A lighter "jello" looking consistency on the bottom, with the "pudding" type layer on top. And though it still tastes good...I am wondering why it is separating.
Hi Kelli. I'm so glad you like the recipe. Although, I've never had an issue with it separating. It's hard to say without seeing your process. I'm thinking that it may be a few things. One, don't let the mixture boil. If you do, the milk and cream will definitely separate. Two, using different types of coconut milk. I used Arroy-D coconut milk and cream. Here are the links: http://bit.ly/2DlMFLX and http://bit.ly/2CRQsiT. I was planning on making it this weekend. I'll have to pay attention to see if I do anything different that I left out of the recipe. In the meantime, let me know if either of those things make a difference.
I made a recipe with the same process. First time all was well, the next 2 times it separated as above. Same ingredients I believe. Going to pay closer attention. Definitely didn’t boil. Maybe not warm enough?
Hmm. What type of coconut milk did you use? I recommend Aroy D. Some brands (such as trader joes brand) add too much water which can cause it to separate.
I don't have any coconut cream. When shopping for it I noticed it comes in two different sizes, Which size can did you use?
About 14 ounces or 1 3/4 cups. I've updated the recipe.