This AIP Coconut Pumpkin Panna Cotta is based on a traditional panna cotta but uses coconut milk and cream to replace the dairy. The addition of pumpkin and wintertime spices make this dessert, the new holiday favorite.
When you see a panna cotta recipe, you automatically think – dairy. Right? Well, wrong! This recipe is not only dairy free but also AIP compliant. I created this recipe years ago when I originally went dairy free. I actually have a few panna cotta recipes including this Coconut Panna Cotta if you don’t the OG version (please note this has not been adapted to AIP just yet). Since I went AIP, I thought it was time for an update. I tweaked the ingredients and shot some new (much prettier) photos.
This dessert has been a favorite of my family’s for years. It’s incredibly easy to make (literally, dump, stir, heat, stir and pour) and serves a crowd so it’s perfect when we have family visiting.
My husband straight up loves this dessert. It reminds him of Chinese coconut desserts and custards from dim sum. We don’t get out to dim sum very often anymore since I can’t eat most of the food. It’s nice to have a familiar and yummy dessert for him to enjoy at home.
AIP Coconut Pumpkin Panna Cotta
- Heat the coconut milk, cream, pumpkin, molasses, spices and honey in a saucepan until hot but not boiling.
- Slowly sprinkle the gelatin over the hot mixture while stirring to avoid lumps. It helps to use a whisk.
- Once the mixture is totally combined, remove from the heat.
- Carefully pour the coconut mixture into 8-10 ramekins (or 4-6 stemless wine glasses).
- Set aside in refrigerator for about 4 hours or until firm and chilled.