Servings
Font
Back
Coconut Panna Cotta
5 from 16 votes

Coconut Panna Cotta

This Creamy Coconut Panna Cotta is super easy to make, and it's paleo and dairy free (and vegan-friendly). A healthy dessert that can double as breakfast as well - with THREE serving options!

Prep Time
15 mins
Cook Time
5 mins
Additional Time
5 hrs
Total Time
20 mins
Servings: 6 servings
Calories: 47 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: Italian

Ingredients

Coconut panna cotta
  • coconut oil to brush the molds (if you want to unmold the panna cotta)
  • 6 cups serving cups or molds
  • 1 packet gelatin approximately 10 grams, or 2 1/2 tsp
  • ¼ cup water
  • ½ cup almond milk
  • ⅓ cup honey ½ cup sugar
  • 2 ¼ cup coconut milk homogeneous coconut milk from a can. Not the kind that separated into two layers.
  • 2 tsp vanilla extract
To Serve
Passion Fruit Syrup
  • ⅓ cup passion fruit pulp about 2 - 3 fruits
  • 2 tbsp honey
Raspberry compote
  • ¾ cup raspberry or more, whole; frozen is fine too
  • 2 tbsp honey
  • 1 tsp lemon juice
Granola, as needed

Instructions

Coconut Panna Cotta
    Cup of Yum
  1. If you're using molds to unmold the panna cotta before serving - gently rub the inside of the molds with some coconut oil. However, if you plan to serve the panna cotta in the serving cups, then you don't need to grease the sides.
  2. Sprinkle the gelatin over the ¼ cup of water. Stir gently and allow the gelatin to bloom for 10 minutes.
  3. Place the milk, honey and coconut milk in a saucepan. Heat gently while stirring to mix in the honey completely.
  4. When the milk mixture is just starting to steam (DO NOT BOIL!), remove the saucepan off the heat, and add the bloomed gelatin and stir to completely dissolve the gelatin. Then stir in the vanilla.
  5. Place the serving cups or molds on a small tray that will fit in your fridge. Pour the milk mix evenly into the serving cups or molds - about ½ cup of liquid per serving. But if you want to serve larger portions, that's fine too! Allow the panna cotta to cool down, and then cover the serving cups with plastic wrap. Place the tray in the fridge overnight to set. These can be made up to 3 days in advance, but keep the panna cotta covered in the fridge during that time.
If the panna cotta is going to be served in serving cups
  1. Top the panna cotta with fruit compote, sauce or granola.
If the panna cotta is going to be served unmolded
  1. Take a large bowl and fill it with hot tap water. Place the metal or silicone mold in the water (make sure the hot water is touching the bottom and the sides of the mold) and gently move it in circles for about 5 seconds to loosen the panna cotta. Use a thin blade knife to loosen the edges/sides of the panna cotta, ONLY if needed.
  2. Place the mold over the serving dish, and shake or tap gently to unmold.
  3. Serve the coconut panna cotta with fruit compote, sauce or granola.
Passion Fruit Sauce
  1. Mix and passion fruit pulp and honey until well combined.
  2. Spoon over the panna cotta.
Raspberry Compote
  1. Mix the raspberries, honey and lemon. Crush the raspberry gently (do not puree, keep the compote chunky), and mix well.

Nutrition Information

Calories 47kcal (2%) Carbohydrates 11g (4%) Sodium 1mg (0%) Sugar 11g (22%) Vitamin C 0.3mg (0%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 47

% Daily Value*

Calories 47kcal 2%
Carbohydrates 11g 4%
Sodium 1mg 0%
Sugar 11g 22%
Vitamin C 0.3mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.