Chocolate Panna Cotta (Coconut Milk)

This dairy and gluten free Chocolate Panna Cotta (Coconut Milk) is creamy, smooth, and rich. It’s an easy make ahead dessert made with pantry staples.

Ingredients You Need to Make Chocolate Panna Cotta (Coconut Milk)

• Honey
• Coconut Milk: Make sure to use full fat, unsweetened, canned coconut milk that is at least 60% coconut. For the best results I recommend canned Aroy-D Coconut Milk.
• Coconut Cream: Make sure to use full fat, unsweetened, canned coconut cream that is at least 60% coconut. For the best results I recommend canned Savoy Coconut Cream.
• Unsweetened Cocoa Powder: Use carob powder for AIP option, Cacao powder is a good substitute
• Unflavored Gelatin: Make sure to use a high-quality unflavored gelatin.
• Vanilla Extract: This is optional. Make sure to use vanilla powder for AIP option. See notes for specifics.

How to Make Chocolate Panna Cotta with Coconut Milk

1. Whisk the coconut milk, cream, honey, and cocoa powder together in a saucepan over medium to low heat until hot but not boiling.

2. Slowly sprinkle the gelatin over the heated coconut milk mixture. Using a whisk, stir until completely combined. If you don’t, you’ll end up with gelatin lumps.

3. Once the gelatin has dissolved, remove from the heat and stir in the vanilla extract, if using. Pour the coconut mixture into casserole dish. Set aside in refrigerator for about 4 hours. Garnish with whipped cream, fruit or grated or chopped chocolate, then serve.

Tips for making the BEST Chocolate Panna Cotta Recipe

• If you prefer individual servings, pour chocolate mixture into 8 mason jars (ramekins, stemless wine glasses or small glasses).
• To decorate the non-dairy panna cotta, arrange the blueberries and blackberries along to one side in the shape of a crescent moon. Cut a few blueberries in half to fill in the open spaces. To finish, take a vegetable peeler and peel off bits from the chocolate bar over the top of the Chocolate Panna Cotta (Coconut Milk).
• This panna cotta is made with cocoa powder, but you can use carob powder for AIP option or cacao powder as a good substitute.
• Make sure to use a high-quality unflavored gelatin.
• Make sure to use full fat, unsweetened, canned coconut milk and cream that is at least 60% coconut. You don’t want any added sweetener as you’re adding plenty of honey. Canned coconut milk and cream that is also mostly coconut is very important. If you use a watered-down coconut milk or cream the coconut panna cotta will separate. For the best results I recommend canned Aroy-D Coconut Milk and Savoy Coconut Cream.
• To make vegan coconut panna cotta, replace the gelatin with 1 tablespoons of agar agar powder or flakes. And replace the honey with maple syrup. To dissolve agar, it needs to be boiled, so add it directly into the saucepan with the coconut milk, coconut cream, maple syrup, cocoa powder (step 1) and bring the coconut milk mixture to a boil. Boil for 2-3 minutes before removing from the heat.
• For dairy free milk chocolate try Hu or Enjoy Life. You can use Hu chocolate chips or bar but Enjoy Life only have chocolate chips. Hu uses coconut sugar which is always preferred over refined sugar.
• If you're not confident in your ability to dissolve the powdered gelatin, you can add it to a small bowl with about 1/4 cup of the coconut milk and let it bloom before you begin the recipe.
• Take care not to use bittersweet chocolate as a garnish. It doesn’t have much added sugar and is quite crumbly. It won’t grate easily nor will the flavor be complimentary to the dessert.

Can I Make Panna Cotta with Coconut Milk?

Yes! The method is slightly different as you’re not using heavy cream or whole milk and using coconut milk/cream instead. However, the results taste just as good! I've used coconut milk in my plain Coconut Milk Panna Cotta, AIP Coconut Matcha Panna Cotta, AIP Strawberry Rhubarb Panna Cotta with Coconut Milk, and my Zombie Brain Jello (which is kinda like a panna cotta) as well as my AIP Coconut Pumpkin Panna Cotta recipes. All of which are delicious!

What is Chocolate Panna Cotta Made of?

This chocolate panna cotta recipe is made of just 5 ingredients: honey, coconut milk, coconut cream, cocoa powder, and powdered gelatin. All of them are shelf stable and probably already in your pantry so this is a great Italian dessert to make when you don’t want to go to the grocery store. My AIP Coconut Matcha Panna Cotta and AIP Coconut Pumpkin Panna Cotta recipes also use shelf stable ingredients.

What Chocolate to Use

We made this creamy panna cotta recipe with cocoa powder. However, cacao powder would be even better. And if you are AIP then carob is also an option. If you want more recipes using carob, check out my AIP 'Chocolate' Recipes round up post.

For the dairy free chocolate garnish, try Hu or Enjoy Life. Hu uses coconut sugar which is always preferred over refined sugar.

Why Did My Coconut Milk Panna Cotta Separate?

There are a few reasons why it could separate. If you didn’t use a full fat coconut milk and cream or used one that doesn’t have at least 60% coconut, then the water will separate from the coconut. For the best results I recommend canned Aroy-D Coconut Milk and Savoy Coconut Cream. You can still use the other coconut milks in baked goods like my AIP Zucchini Bread or Dairy Free Brownies (you'll need coconut milk for the AIP version).

Does Panna Cotta Need to be Refrigerated?

Yes, the gelatin holds the coconut milk and chocolate mixture together if it’s cool. It will start to melt in warmer temperatures. Plus, coconut milk/cream doesn’t stay fresh at warmer temps for very long. You’ll need to refrigerate, then eat this recipe within a few days. If you want a recipe that is custard (jello) like but doesn't melt in warmer temps, you'll need something made with agar agar like my Mango Coconut Jelly Mooncakes.

If you like this dessert, you’ll love these panna cotta recipes with coconut milk

• AIP Strawberry Rhubarb Panna Cotta with Coconut Milk
• Coconut Matcha Panna Cotta
• Coconut Panna Cotta
• AIP Pumpkin Panna Cotta
• Zombie Brain Dessert

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Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise.
• I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
• The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

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