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Coconut Panna Cotta

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 mins
Cook Time5 mins
Chilling Time4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American, Italian
Keyword: AIP dessert, aip diet
Servings: 6
Calories: 134kcal
Author: Beth Chen


  • 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


  • 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.


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


Serving: 1cup | Calories: 134kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 22mg | Fiber: 1g | Sugar: 35g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg