Coconut Panna Cotta (Dairy-Free with Vegan Option)
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This Coconut Panna Cotta is a surprisingly simple dessert that looks super fancy, but it's not! You only need a few simple ingredients to have this on the table in no time.
It's such a flexible recipe too, including a great vegan option. This easy, healthy dessert works for just about any special diet. Whether you're paleo, keto, vegan, gluten-free, or AIP, this coconut panna cotta recipe is sure to be a favorite in your home.
I love making easy healthy desserts like this one. I mean, healthified fancy desserts like chocolate chip cheesecake cupcakes and chocolate coated pumpkin truffles are fun, but let's face it. Mom life can be crazy and some days we're lucky that we've gotten out of our PJs, so I say bring on the healthy easy stuff.
4 ingredients. Super pretty and delicious. Enough said.
What Is Panna Cotta?
Panna Cotta is a light and creamy molded dessert with a custard-like texture that is a classic Italian dessert. Traditional Italian panna cotta is made from heavy cream (also known as heavy whipping cream), sugar, and unflavored gelatin and is served either in its molded shape (similar to how you might serve flan or jello) on a plate or in small dessert containers.
This coconut milk panna cotta, however, is made from coconut milk and a whole food and/or low-carb sweetener instead for a healthy dessert that's special enough for dinner parties, but easy enough for every day.
Why You'll Love This Recipe
- It's special diet and allergy-friendly (dairy-free, sugar-free, and low-carb/keto with paleo and GAPS options).
- It's easy to make.
- It contains simple, inexpensive ingredients.
- It seems elegant, so those whom you make it for can feel special.
Ingredients
- full-fat coconut milk
- sweetener
- gelatin (or agar agar)
- optional vanilla, fruit, puree, or sauce, garnishes. This Sugar-free Blueberry Syrup or this Sugar-free Lemon Curd work great for this dish.
Directions
Dissolve gelatin in coconut milk and let bloom.
Add sweetener and heat to boil. Let cool.
Pour into dessert cups and add blueberry compote, if desired.
Like an eggless custard, it has a firmer set than most puddings, thanks to the gelatin.
How to Make Vegan Coconut Panna Cotta
Agar-agar is a thickening agent substitute for gelatin that's made from red algae.
Simply use 3 3/4 tablespoons agar-agar flakes (or 3 3/4 teaspoons agar-agar powder) instead of the gelatin.
Note that agar-agar needs to be boiled in order to dissolve (you can't bloom it like gelatin), so add it directly into the pan with the coconut milk, sweetener, and salt and bring the liquid to a boil. Whisk often as the coconut milk boils to prevent burning, for 2-3 minutes until the agar flakes are dissolved.
The rest of the directions are the same, but agar-agar doesn't need to be refrigerated to set.
Tip: You can typically find agar agar flakes near other seaweed products in your local store.
How to Remove Panna Cotta From a Mold
I like to serve my panna cotta in dessert dishes for simpler presentation and cleanup because removing panna cottas from molds can be tricky. Here are some tips to make it easier.
- Dip the panna cotta molds, one at a time, into a heat-proof bowl filled with several inches of hot water. Hold the mold with the base in the water for about 5 seconds, keeping in mind that some molds will take longer than others. You'll have to experiment with your type of mold to see how long it takes you.
- Using a butter knife, trace around the inside part of the mold.
- Invert the mold onto the serving plate, tapping the sides gently, if needed, until the panna cotta releases from the mold.
- To make this even easier, you can also coat the inside of the mold with a healthy non-stick spray or a small amount of a light cooking oil like light olive, avocado, or even coconut oil.
Recipe Tips and Special Diet Options
- Coconut Milk: For best results, you'll want to use the right kind of coconut milk for this recipe. You could truly use any type, including homemade coconut milk, but full-fat coconut milk will work better than light coconut milk for this recipe.
- Sweeteners: You can use whatever sweetener works for you. Whole food sweeteners like maple syrup, honey, and coconut sugar are all great choices. If you're eating low carb, then a monk-erythritol blend, xylitol, allulose, and stevia are great choices.
- GAPS version: Use about 1 tablespoon honey for the sweetener.
I'm sure you'll be pleased with yourself that you made something with a fancy pants name like “panna cotta” without batting an eye.
Well, maybe you will bat an eye. But only one eye, and only once, I'm sure.
Coconut Panna Cotta (Dairy-Free with Vegan Option)
Ingredients
- 2 cups coconut milk full fat; divided
- 2 1/2 teaspoons gelatin unflavored
- 1/4 cup maple syrup or honey, or liquid stevia extract to taste for a sugar-free version
- fresh citrus zest and/or shredded coconut optional, for garnish
- additional compote or fruit sauce optional, for garnish
Blueberry Compote Topping
- 1 cup blueberries fresh or frozen
- 1/4 cup water
- 1 teaspoon maple syrup optional
- 1/2 teaspoon grated lemon zest
- dash salt optional
- 1 teaspoon fresh lemon juice
Instructions
- Make compote topping and set aside.
Panna Cotta Base
- Sprinkle the gelatin on some of the coconut milk in a small bowl. Let sit for 5 minutes to fully bloom (hydrate) the gelatin.
- Warm remaining coconut milk and maple syrup in a small to medium saucepan, just until dissolved.
- Stir in bloomed gelatin until fully dissolved.
- Let cool a few minutes (warm, not hot).
- Add lemon juice and zest. Taste test.
- Chill for 30 minutes uncovered, then cover and refrigerate for 2 hours or more.
- Before serving, garnish with colorful citrus zest, shredded coconut, whipped cream, chopped and/or candied nuts or berries, or edible flowers.
Blueberry Compote Topping
- Combine the berries and water in a small saucepan. Heat over medium low heat just until the berries burst.
- Add the lemon zest and salt. Taste and add the maple syrup if needed. Add lemon juice and set aside to cool for at least an hour.
- Refrigerate until ready to use on top of the panna cotta.
- Add a bit more maple syrup, or a bit of liquid stevia or stevia extract, a little at a time, tasting between each addition.
Notes
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
This recipe was developed by Julia Baurain from Swirls and Spice.
I'd love to hear what you think about this recipe in the comments below!
I let it boil, will it still gel?
Hi there. I suspect that it won’t since boiling destroys the properties of the gelatin. Did it work at all?
I’m confused: Why the two separate identical steps?
Hi Carol! Good question! The steps aren’t 100% identical. One is for plain panna cotta, while the other is for a blended fruit panna cotta.
I redid the photos for this recipe (as you can see at the bottom of the post) and redid a bit of the post, but will be completely overhauling the direction and more soon. I just made all of the more clear in the recipe card. Do let me know if everything is clear now. I’ll be adding a complimentary recipe as well–stay tuned :).
Thanks for asking–you helped me make the post better. I was on the fly trying to get this out there for Mother’s Day and had a soccer game to watch too—so whew…..missed making the recipe more clear. Would you believe you are the first person after all these years to ask that?!
Back when I still liked sweets, I loved panna cotta, but since my taste has changed, I’m afraid to try. But hubby would love it!
I hope he does. I wonder what happened re: your sweet dislike? Did that correspond with something?
It probably corresponded with this whole issue of my health going on a downward spiral and my body reacting by wanting only what is best for it. I crave only the foods that are the densest, most rich with vitamins and minerals and other nutrients, like bone broth and sweet potatoes and butter and such.
Well, that’s a good thing – praying for you!
Thanks so much! I appreciate it more than I can say.
YES; OUR Tastes CHANGE!!!
The citrus cups are adorable AND this recipe also fits the paleo autoimmune protocol (a rare thing). If you have a minute, would you mind linking it up to the Paleo AIP Recipe Roundtable? Here’s the link: (Link deleted by Whole New Mom due to it not working anymore)
Love that you gave agar as an alternative. I’m not a vegetarian, but I don’t like the idea of eating gelatin. This looks amazing and I can’t wait to try some!
I’m glad you like the recipe. While gelatin is making a comeback as a health food, it’s not for everyone. It would be great to hear how the panna cotta turns out for you.
This reminds me of a Cornish dessert recipe called Russian Cream. Why it is called Russian Cream when it is from Cornwall England? I have no idea. The only difference I see is no eggs in today’s recipe and other than substituting coconut milk for the dairy milk.
Since my husband can’t have dairy, this panna cotta is perfect for a dessert for him. Looks like a lovely spring dessert.
Adrienne, how is your father-in-law?
How funny about the cream! My father in law appears to be dying. We have no official updates, but suspect his time here on earth will be short. Thank you so much for asking.
I think you and your husband will enjoy this. Now I am curious about Russian Cream. It sounds delicious too!