Coconut Panna Cotta

A non-dairy version of panna cotta made with coconut milk and cream. Keep it healthy with a topping of fruit, coconut chips, shredded coconut or honey. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol and paleo diet.

5 from 1 vote

This Coconut Panna Cotta non-dairy version of panna cotta made with coconut milk and cream. Keep it healthy with a topping of fruit, coconut chips, shredded coconut or honey. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol and paleo diet.

Prep Time5

Cook Time5

Chilling Time4

Total Time4 10

Course: Dessert

Cuisine: American, Italian

Servings:

Calories: 134kcal

Author: Beth Chen

Ingredients

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

Instructions

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.

Notes

While the cook and prep time are short, this dessert needs about 4 hours in the fridge to chill and set.

Nutrition