Strawberry Rhubarb Panna Cotta

Strawberry Rhubarb Panna Cotta

This Strawberry Rhubarb Panna Cotta is the perfect summertime treat. The coconut milk tempers the tartness of the rhubarb and the strawberries are so sweet! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP) and paleo diets.




  1. Place the fruit, ginger and 3 tablespoons honey in a 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.
  5. Once the fruit mixture is cool, pour about 1/4 cup into the bottom of 8 serving glasses.
  6. Heat the coconut milk, cream and 1 cup honey in a saucepan until hot but not boiling.
  7. Slowly sprinkle the gelatin over the hot mixture while stirring. If you don’t you’ll end up with gelatin lumps.
  8. Once the gelatin has dissolved, remove from the heat.
  9. Pour the coconut mixture into 8 ramekins (stemless wine glasses or small glasses). Set aside in refrigerator for about 4 hours.
  10. Garnish with a slice of strawberry and then serve.