AIP Strawberry Rhubarb Panna Cotta with Coconut Milk

This AIP Strawberry Rhubarb Panna Cotta with Coconut Milk is the perfect combination of creamy, tart, and sweet. This AIP dessert is as impressive as it looks.

Panna Cotta History

Panna Cotta recipes started popping up in Italian cookbooks sometime during the 1960s. And in the Piedmont region of Northern Italy. [source]

Panna Cotta vs Flan

There are many different variations of flan but it’s essentially an egg and milk based baked custard. Panna cotta is traditionally made with milk or cream and thickened with gelatin.

Panna Cotta vs Crème Brulée

Crème brulee is a cream and egg based baked custard which is like flan. However, it stands out because the layer of burnt sugar on the top which is where it gets its name.

Panna Cotta vs Pudding

Pudding is traditionally a milk-based dessert that is thickened with gelatin, eggs, tapioca, or cornstarch which is like panna cotta. However, pudding isn’t as firm as panna cotta and doesn’t usually have any toppings.

Panna Cotta Questions

• Can you make panna cotta with coconut milk? Yes! We’ve replaced the heavy cream with coconut milk and cream. It tastes wonderful.
• What does the Panna Cotta dessert taste like? It tastes like coconut pudding with gelatin.
• How is this coconut panna cotta recipe different? We’ve added a strawberry rhubarb compote to add a summery twist on this classic recipe.
• Is Panna Cotta gluten free? Yes. Traditionally, it’s a naturally gluten free dessert. And we don’t use any gluten in this AIP Strawberry Panna Cotta with Coconut Milk recipe either.
• 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. Please note that if you use coconut milk/cream without an emulsifier then the panna cotta will most likely separate. All emulsifiers are not AIP compliant.

Ingredients

• Strawberries: Fresh or frozen is acceptable for this panna cotta with coconut milk recipe. Keep in mind frozen strawberries may not give you the vibrant red/pink color. The colors may be more muted.
• Rhubarb: Fresh or frozen is acceptable for this panna cotta with coconut milk recipe.
• Fresh Ginger
• Honey
• Coconut Milk: Make sure to use unsweetened, canned coconut milk that is at least 60% coconut.
• Coconut Cream: Make sure to use unsweetened, canned coconut cream that is at least 60% coconut.
• Unflavored Gelatin: Use a high-quality grass-fed gelatin.

How to Make AIP Panna Cotta with Coconut Milk

1. Place the fruit, ginger and 3 tablespoons honey in a small saucepan over a medium heat.

2. Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit.

3. Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine.

4. Remove from heat, remove the ginger, and let cool slightly. Once the fruit mixture is cool, pour equal amounts into the bottom of 8 serving glasses.

5. Heat the coconut milk, cream, 1 cup honey and gelatin in a saucepan. Using a whisk, stir until completely combined. If you don’t, you’ll end up with gelatin lumps. Heat the mixture until hot but not boiling.

6. Once the gelatin has dissolved, remove from the heat. Pour the coconut mixture into 8 mason jars (ramekins, stemless wine glasses or small glasses).

7. Set aside in refrigerator for about 4 hours. Garnish with a slice of strawberry and then serve.

Tips for making the BEST AIP Strawberry Rhubarb Panna Cotta with Coconut Milk

• Fresh berries and rhubarb are best however, you can easily use frozen.
• Use a high-quality grass-fed gelatin.
• Don’t forget to take out the ginger. It would be overwhelming to bite into a chunk of ginger.
• 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 (step 4) and bring the coconut milk mixture to a boil. Boil for 2-3 minutes before removing from the heat.
• 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. Please note that Savoy and Aroy-D have changed their ingredients and are no longer AIP compliant. If you use coconut milk/cream without an emulsifier then the panna cotta will most likely separate. All emulsifiers are not AIP compliant.
• 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.

If you like this panna cotta with coconut milk recipe, then you’re love these AIP desserts.

• AIP Black Cherry Ice Cream
• Coconut Matcha Panna Cotta
• AIP Coconut Pumpkin Panna Cotta
• Chocolate Coconut Panna Cotta
• Zombie Brain Dessert (Paleo Jello)
• Paleo Pumpkin Pudding (AIP, Dairy Free)
• Vietnamese Tapioca Pudding (che chou chung)

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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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