Coconut Milk Panna Cotta

Here’s a riddle: What’s delicious, vegan, and healthy all over? Hint: it’s also really easy to make, and it’s from one of my favorite wellness sites, MindBodyGreen. Answer: coconut milk panna cotta. This better-for-you alternative to a whole milk or cream-based panna cotta is gluten free, vegan, and absolutely delightful. I topped mine with homemade strawberry jam, but I think that a sprinkling of nuts and toasted coconut, or fresh fruit and chia seeds could be equally as lovely. Read on for the recipe (original recipe can be found here):


Coconut Panna Cotta

Makes 2 servings


1 teaspoon unflavored powdered gelatin

2 teaspoons cold water

1 cup canned, full-fat coconut milk

2 tablespoons honey

⅛ teaspoon fine sea salt

Toppings of choice



Add the gelatin and cold water to a small bowl. Stir to dissolve the gelatin, then let it rest for 5 minutes.

Meanwhile, in a 2-quart saucepan, heat the coconut milk, honey, and salt. Taste the mixture and adjust it to your taste—more honey, more salt, perhaps a little vanilla extract? It’s your call.

Bring the coconut milk almost to a boil—steam will rise quickly from the surface and you might see a few bubbles around the edge of the pan.

Remove the pan from the heat. Add the gelatin to the coconut mixture and whisk vigorously.

Pour the mixture evenly into two glasses, cover, and let set in the fridge for at least 4 hours or up to 48 hours in advance. Serve with toppings of choice.

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