Coconut Panna Cotta

Coconut Panna Cotta Coconut Panna Cotta

Traditionally this Italian pudding is made with milk and cream. Coconut milk offers a dairy free alternative that is just as rich and satisfying. This simple and elegant dessert is perfect for a hot summer evening and pairs beautifully with seasonal fruits. Gelatin offers many wonderful health benefits. Read about them here.


2 cans full fat coconut milk

1 tsp vanilla extract

½-1 tbsp maple syrup

1 tbsp gelatin

2 tbsp room temperature water


Dissolve gelatin in room temperature water and set aside.

In a saucepan heat coconut milk until hot but not boiling.

Add vanilla and maple syrup.

Pour hot milk into gelatin and stir to dissolve.

Pour into a bowl and allow to set in fridge.

When ready to serve place bowl in hot water for a few seconds and then flip onto a plate.

Serve with a sprinkle of nutmeg and fresh berries or rhubarb compote.

Kate McMurray Holistic Nutritionist

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