Panna cotta with coconut milk

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Easy to make basic recipe for a dairyfree, paleo and AIP panna cotta

With just cream, sugar and gelatine Italians have created what I think is the best of all deserts: panna cotta. And even though I’m not eating dairy or white sugar, I am grateful for the simple basic ingredients. Because without any compromise to the flavours you can replace cream for coconut milk and white sugar for coconut flower sugar.

Gelatin powder

It’s best to use grass fed gelatin. That contains a lot of essential minerals that you won’t find in ‘normal’ gelatin. You will need about 6 grams, or 2 teaspoons. Let the gelatin bloom in water before you use it.

Gelatin sheets

I know in some countries grass fed gelatin powder is not easily available. Then you can use pressed and dried sheets. Let the sheets soften in cold water for just as long as you would let the powder bloom. But after they have softened, just before you use them: squeeze out the water. Take about 5 grams of sheets. For the sheets I know are being used in my country (Holland) that would 3 sheets.

dairyfree and paleo pannacotta from coconut milk, portet with vase and dried flowers in the background

Panna cotta from coconut milk: basic dairyfree, paleo and AIP recipe

ME (Marjolein Eikenboom)
My version of the classic Italian dessert from heaven: panna cotta. It is dairyfree, paleo and AIP because I use coconut milk and coconut flower sugar.
Free from dairy, eggs, eggwhites, grains, legumes, nightshade, nuts, peanuts, pseudograins, seeds, soy
Prep Time 10 minutes
Fridge 3 hours
Total Time 3 hours 10 minutes
Course dessert
Servings 4 portions
Calories 278


  • small (sauce) pan
  • whisk
  • 4 small pudding cups


  • 1 can coconut milk (13,5 oz or 400 ml)
  • cup coconutflower sugar measured firmly pressed into the cup (50 grams)
  • 2 tsp gelatin
  • 1 stick vanilla
  • 1 pinch Keltic sea salt
  • 4x tbsp maple syrup


  • Let the 2 teaspoons of gelatin powder bloom in 2 tablespoons of water. Set aside.
  • Bring the coconutmilk to a soft boil in a (sauce)pan.
  • Slice a vanille pod open and scrap the soft vanilla out. Combine with the milk.
  • Add the sugar and some salt.
  • Turn off your heat source. Whisk the gelatine through the milk.
  • Let cool off a bit. Then fill the pudding cups and let them firm up in the fridge for at least 3 hours.
  • Loosen up the panna cotta on the edges. I use a flat and rounded knife. Don't torture the pudding, just push it a little bit so it lets go from the inside of the cups.
  • If the pudding doesn't come out easily, you can dip them in a small bowl or cup with hot water. Just for a few seconds. That will melt the outside of the pudding just enough.
  • Serve upside down on the plates with a maple syrup topping.

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