Berry Coconut Panna Cotta (dairy-free, paleo)
58 Comments
Updated Aug 06, 2023
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Coconut panna cotta is topped with the most delicious macerated berries for one stunner of a dessert. It’s an easy panna cotta recipe and perfect for those who may be dairy-free or following a paleo lifestyle.
I’m a big fan of panna cotta recipes and if I’m traveling in Italy, I’ll still have the traditional kind with cream. But as many of you are dairy-free (and I’m “dairy-light”), I thought I’d offer up a new, delicious alternative.
Now, I’ve done a few other dairy-free panna cotta recipes on this website before, this Pomegranate Panna Cotta and Nectarine Panna Cotta with Roasted Plums – which are both delicious. But with Valentine’s Day next week I wanted something a little more flashy. And let’s be honest, berry drizzle always creates one showstopper of a dessert.
Coconut Panna Cotta Recipe
The base of this panna cotta is full-fat coconut milk. But what makes it solidify so that it can be turned upside down is the addition of Vital Proteins Gelatin. I’m a big fan of Vital Proteins products as they’re high quality and derived from pasture-raised, grass-fed cows.
I’ve talked about my love for Vital Proteins’ collagen before and I used their gelatin in my wildly popular Homemade Marshmallow recipe. But today, we’re whipping up this creamy, coconut panna cotta and drizzling some macerated berries on top. It’s sweet, fruity and crazy delicious.
How to Make Berry Coconut Panna Cotta
You’ll start by blooming two teaspoons of gelatin with a little bit of water. It only takes a couple of minutes, but blooming the gelatin helps it dissolve into the coconut milk without any lumps or bumps.
While the gelatin is blooming, you’ll warm up the coconut milk on the stove along with some honey and vanilla extract. You don’t want this to boil, but a low simmer is fine. Once it’s reached that low simmer add the gelatin and whisk it together until the gelatin is fully dissolved and incorporated. Then, pour the panna cotta mixture into some ramekins that you’ve greased with coconut oil and refrigerate for at least 4 hours.
While the panna cotta is firming up, it’s time to macerate some berries. I use a mix of blueberries, blackberries and raspberries, but feel free to select your favorites. Add these to a small pot on medium low heat along with some honey and gently stir until the berries have started to breakdown. Turn off the heat and add some Chambord for a little boozy kick. Then, refrigerate the berries to cool.
To remove the panna cotta from the ramekin, run a knife along the top edge and place it in a bowl of hot water for 10-15 seconds to loosen it from the edges. It should easily pop out when inverted on a plate. Lastly, drizzle on a few generous spoonfuls of berries and enjoy this delicious and beautiful dessert – for Valentine’s or any day of the week!
For more perfectly portioned dessert recipes, make sure to check out my Chocolate Mug Cake, Raspberry Souffle, Coconut Crème Brûlée, Chocolate Chia Pudding and Chocolate Avocado Pudding. Enjoy!
Berry Coconut Panna Cotta
Description
Video
Ingredients
Coconut Panna Cotta
- 13.5 oz full-fat coconut milk
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 2 tsp Vital Proteins Gelatin
- 2 tbsp water
- coconut oil, to grease
Macerated Berries
- 1 cup of mixed berries
- 1 tbsp honey or maple syrup
- 1 1/2 tbsp Chambord Liqueur, optional
Instructions
- Add the water to a small bowl and sprinkle the gelatin on top. Allow it to bloom for 5 minutes.
- Heat the coconut milk, 2 tablespoons of honey and vanilla extract in a small pot on medium low heat. Whisk together and bring to a low simmer. Add the gelatin and whisk together until the gelatin is fully dissolved and combined.
- Grease 3 (5.5-ounce) ramekins with coconut oil. Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours.
- While the panna cotta is chilling, macerate the berries. Add the berries and 1 tablespoon of honey to a small pot on medium low heat. Stir constantly, for 3-5 minutes or until the berries have started to breakdown, then remove from the heat. Add the Chambord and stir to combine, then transfer the berries to a small bowl and refrigerate to cool.
- To remove the panna cotta from the ramekin, slide a knife along the top edge, just to remove the suction. Place the ramekin in a small bowl of hot water for 10-15 seconds to warm the outside of the ramekin. Then invert the ramekin on a plate to remove the panna cotta.
- Drizzle the panna cotta with several spoonfuls of berries and serve immediately.
Lisa’s Tips
- For larger portion sizes, you could also use two 7 3/4-ounce ramekins (which is what I used in the photos). You’ll end up with two large servings and a little bit leftover.
- I’ve kept the sugar pretty low in this recipe at 2 tablespoons of honey in the panna cotta, but if you’d like a sweeter version, you could always add 1-2 tablespoons more honey.
- If you don’t have Chambord (raspberry liqueur), you could also use Cointreau or another fruity liqueur.
- If the panna cotta doesn’t release easily from the ramekin, just place it back in the hot water for another 10-seconds. Keep repeating this until it easily plops out.
Nutrition
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Hey! may I know if I can use pure fresh coconut milk.
For this recipe, you need full-fat canned coconut milk so it can thicken up properly.
Thank you so much for this recipe!!! I made it for Christmas dessert and it turned out so well and was so easy!!! I subbed this Italian chocolate grappa I had for the Chambord as I didn’t have any on hand and it worked just superbly!
So glad you enjoyed this berry coconut panna cotta!
Everytime I try to make this with canned coconut milk that comes separated in the can, it separates again as the geletin/milk mixture cools. I end up with a layer of tasteless, unpalatable fat floating on top of the gelled mixture. Like all other recipes I’ve tried, this one does not address this separation problem. How do I stop this from happening? I do not boil the mixture and follow recipes as directed. Gave up trying. Please let me know how to avoid this.
Hi Sandra – I’d try using a different brand of coconut milk. Some cans tend to have more separation issues than others. Hope your next try turns out better!
This was delicious, but I’m wondering why the panna cotta ingredient measurements are different in this recipe from your Pomegranate Panna Cotta recipe?
Hi Cherlyn – this panna cotta recipe has a little bit more gelatin to help it firm up, as it’s inverted on a plate and not served in a glass. I’m glad you enjoyed it!
This recipe is so simple and delicious! Tried it last night as a trial run for a summer bbq. However, i did find that it came out a bit grey colored and not as white as shown in your pictures…and a bit more jello like as opposed to creamy. Thankfully mine didn’t separate as some of the comments I was reading. Could that be from the brand of coconut milk I used? i used an organic canned one. Would a fresh dairy case coconut milk work? Thanks!
Hi Tanya – yes, the brand of coconut milk can vary quite a bit in color. But don’t use a dairy-case coconut milk, that won’t firm up at all. You need canned full-fat coconut milk. But definitely give another brand a try!
This recipe is amazing. Super easy to make and just enough sweetness. Even my husband loved it and wants me to make more!
Happy to hear you loved this panna cotta recipe Drica!
I made this and as others have said it separated into layers with cream and jello like section on bottom. Does anyone have a brand of coconut milk they specifically recommend that didn’t separate? Also was it canned coconut milk or another form?
Hi, I haven’t tried this recipe yet but if you can find Kara brand coconut milk it is super white and is not seperate. It is more expensive tho. Other recipes I have seen say not to use any coconut milk that is seperate in the can as it will make you Panna cotta separate into layers
Can you use coconut cream instead of milk??
Hi Lianne – I haven’t tried this recipe with coconut cream, but it might end up too thick with the gelatin. You could always give it a try though!
I’ve made this multiple times for dessert and people are always impressed. I’m not great at blooming gelatin and always whisk it straight into the coconut milk, turns out fine! Definitely go with the lighter amount of honey in the panna cotta. Great recipe!
Hi, I have tried this recipe a couple of times and I don’t get it to work…
My coconut milk keeps getting separated!
How can I fix this.?
Thank you!
Mónica
Hi Monica – it may be the brand of coconut milk that you’re using. I’d recommend trying a different brand. :)
Hi Lisa! When I made it, the top hardened up but the bottom never did. The bottom was runny, even after I left it in the fridge over night. Any suggestions on what I can fix? I used Thai kitchen organic unsweetened coconut milk. Thank you!
Hi Aubrey – hmm, it sounds like you might have needed a little more gelatin. Was the coconut milk a “light” coconut milk versus full fat? That could have done it, if so. If not, it could just be the brand and you might want to try with more gelatin next time. :)
I’d recommend using a flavorless coconut so it do taste to heavy of the coconut.
Is there a substitute for gelatin? I would love to make a vegetarian version of this!
Yes, you can use agar agar instead of gelatin.
Photos and recipe sounds excellent, but I have a question, can you taste the gelatin? I hate the taste or smell of gelatin but I simply adore panda cotta. Pls let me know
Hi Bea – I personally don’t taste the gelatin but if you’re sensitive to it then you might.
My sister and I have so much fun cooking with your recipes! Thank you for sharing. We are vegetarians. Could you share more directions if doing with agar? Your coconut yogurt recipe indicates combine water with agar let bloom and then combine with the heated coconut mixture. Do i have to combine with hot or cold water?
Is the agar mixed with the hot coconut milk after the coconut milk has been heated or is it mixed and heated with the coconut milk. I have tried several recipes with agar but they never turn out well. Panna cotta is my favorite dish and I would live to be able to make it. Any insights would be greatly appreciated.
Many thanks,
Maria and Ana
Hi Maria – the water doesn’t have to be a certain temperature for the agar. Room temp water is fine. And the agar is mixed with the hot coconut milk after it’s been heated. Hope that helps!
Amazing. I made this at home one night, super easy. I liked it so much, Its my go-to desert to take to dinner parties now.
Wonderful! I’m happy to hear you love the recipe Daniel!
Would love to make this for a dinner party this weekend. Does this recipe double well?
Yes, no problem. :)
When I make panna cotta with the can coconut milk, I get some separation of the fat on the top of my ramekin. Not pleasant against the silky texture of the rest of the dessert. Did this happen to anyone else? How do you stop it from forming?
It didn’t happen to me, so it might be the brand of coconut milk you purchased. Perhaps try a different brand in the future. :)
The same thing happened to me. The fat separated on the top of my ramekin. I used organic coconut milk from TJ’s. My panna cotta also came out not white and more taupe-colored, probably because the white fat was not mixed in. Not sure why. I put the panna cotta in the refrigerator immediately after boiling. Should I have let it cool on the counter first? I also covered it with plastic wrap before putting it in the fridge. Anyone have any suggestions?
I had that issue when I tried another coconut cotta recipe. I was told that a lot of organic coconut milks lack stabilizers (like guar guar). Stabilizers prevent or limit fat from separating.
Your panna cotta recipe calls for 3 Tbs honey, divided – but no explanation of why. I believe you only use two in the panna cotta. You call for another 1 Tbs honey for the berries. I discovered in your notes that you only use two in the panna cotta recipe, so thought you might want to correct the recipe to avoid confusion. I realize it’s a matter of taste, but as it reads now it is confusing. Thank you!
Thanks Marcia – great catch! I’ve just fixed. :) x
This looks SO GOOD! But I cannot have this kind of gelatin because it’s not kosher. Will fish gelatin or vegan gelatin work the same? Is there a difference in amounts or will it stay the same quantity?
Thank you!
Yes! It would be similar to making my dairy-free yogurt and you could use agar powder. https://downshiftology.com/recipes/coconut-yogurt-with-blood-oranges-and-cacao-nibs/
I’d probably keep the quantity the same in this recipe with agar powder. If you try it, let me know how it turns out for you! :)
I believe Great Lakes gelatin is kosher.
There’s is also Zint brand gelatin which is kosher.
Great pictures! This looks simply mouth watering.
Thanks so much Jason! Hope you enjoy the recipe. :)
The Easter rounup is live on the blog :)
Great – thanks!
Wow, this looks absolutely amazing! Just discovered your YouTube channel today and I’m super impressed with your content. Its beautifully filmed and edited and your recipe is inspiring and original! :)
I would love to make this recipe, but I can’t source the Vital Proteins Gelatin in my country.
Do you think I can make this with the normal gelatin sheets?
Looking forward to follow your content! :)
Thanks so much Mathilde! And I’m glad you found me on YouTube! For this recipe, yes, you should have no problem using gelatin sheets. Hope you enjoy it! :) x
Panna Cotta is one of the great, under-appreciated desserts, your photos are gorgeous, sharing today on facebook!
Thanks so much Sue! And agree that panna cotta is under-appreciated. Which is crazy because it’s so easy to make! :)
Yum! I would definitely try mine with the chambord – I especially love this because its dairy free, which is something I need to watch in my own intake.
I love the Chambord as well (and maybe added a smidge more in my version). ;) x
I love panna cotta so much, this one looks beautiful!
Thanks so much Amy! Hope you enjoy it!
This looks stunning and a great option for a Valentine’s Day dessert. I can’t believe it is dairy free too.
Thanks Dannii! It is quite the stunner of a dessert, isn’t it? And gotta love that it’s so easy to make!
This seriously looks delicious – SO creamy and rich, and the berries are so pretty. Gorgeous all around!
Thanks so much Valentina! :) x