Coconut Panna Cotta

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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.

non-dairy version of panna cotta with fruit puree in champagne coups.

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.

non-dairy version of panna cotta with fruit puree in champagne coups.

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.

non-dairy panna cotta with fruit puree in champagne coups.

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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.

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.

  • Author: Bon Aippetit
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 6-8
  • Category: Dessert
  • Cuisine: American, Italian

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

  1. 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.
  2. Heat the coconut milk, cream, honey and salt in a saucepan until hot not boiling.
  3. Slowly sprinkle the gelatin over the hot mixture while stirring. If you don’t you’ll end up with gelatin lumps.
  4. Pour the coconut mixture into 6-8 ramekins, stemless wine glasses or dessert cups. Set aside in refrigerator for about 4 hours.
  5. 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.

non-dairy panna cotta with fruit puree in champagne coups.

non-dairy panna cotta with fruit puree in champagne coups.

If you like this recipe, be sure to share it on Pinterest or leave a comment below!

 

 

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.

 

4 replies
  1. Marilyn
    Marilyn says:

    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?

    Reply
  2. Kelli Nothem
    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.

    Reply
    • Beth
      Beth says:

      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.

      Reply

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