Creamy Coconut Panna cotta that is easy to make and is PALEO and DAIRY FREE (and Vegan friendly). A healthy dessert with THREE serving options that can double as breakfast as well! 

Coconut Panna Cotta

Course: Breakfast, Brunch, Dessert
Cuisine: Italian
Keyword: Coconut, Coconut Panna Cotta, No bake desserts, Paleo
Prep Time: 15 minutes
Cook Time: 5 minutes
Chilling time: 5 hours
Total Time: 20 minutes
Servings: 6 servings
Calories: 47kcal
Author: Dini @ The Flavor Bender
Creamy Coconut Panna Cotta - super easy to make, and PALEO and DAIRY FREE (and vegan-friendly). A healthy dessert that can double as breakfast as well - with THREE serving options!
Print Recipe


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
  • 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

    • cup of passion fruit pulp about 2 - 3 fruits
    • 2 tbsp honey

    Raspberry compote

    • ¾ cup whole raspberries (or frozen is fine too) or more
    • 2 tbsp honey
    • 1 tsp lemon juice

    Granola, as needed


      Coconut Panna Cotta

      • 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.
      • Sprinkle the gelatin over the ¼ cup of water. Stir gently and allow the gelatin to bloom for 10 minutes.
      • Place the milk, honey and coconut milk in a saucepan. Heat gently while stirring to mix in the honey completely.
      • 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.
      • 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

      • Top the panna cotta with fruit compote, sauce or granola.

      If the panna cotta is going to be served unmolded

      • 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.
      • Place the mold over the serving dish, and shake or tap gently to unmold.
      • Serve the coconut panna cotta with fruit compote, sauce or granola.

      Passion Fruit Sauce

      • Mix and passion fruit pulp and honey until well combined.
      • Spoon over the panna cotta.

      Raspberry Compote

      • Mix the raspberries, honey and lemon. Crush the raspberry gently (do not puree, keep the compote chunky), and mix well.


      Calories: 47kcal | Carbohydrates: 11g | Sodium: 1mg | Sugar: 11g | Vitamin C: 0.3mg