Berry Coconut Panna Cotta (dairy-free, paleo)
This creamy, 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.
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. So let’s dive in!
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!
Watch this quick video of my Berry Coconut Panna Cotta recipe:
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Berry Coconut Panna Cotta
A coconut panna cotta recipe that’s topped with slightly boozy, macerated berries. It’s a creamy, delicious and beautiful dessert that’s sure to impress. Don’t forget to watch the recipe video above!
Coconut Panna Cotta
- 1 can (13.5 ounce) full-fat coconut milk
- 3 tbsp honey or maple syrup (divided)
- 1 tsp vanilla extract
- 2 tsp Vital Proteins Gelatin
- 1 tbsp water
- coconut oil, to grease
- 1 cup of mixed berries
- 1 tbsp honey or maple syrup
- 1-2 tbsp Chambord Liqueur (optional)
- Add the water to a small bowl and sprinkle the gelatin on top. Allow it to bloom for 5 minutes.
- Heat the coconut milk, 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 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.
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.
Yield: 3 servings, Serving Size: 1/3 of recipe
- Amount Per Serving:
- Calories: 248.2
- Total Fat: 15.3g
- Saturated Fat: 13g
- Sodium: 4.6mg
- Carbohydrates: 26g
- Fiber: 2.6g
- Sugar: 21g
- Protein: 3g
Did you make this recipe? I'd love to see!
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This post was created in partnership with Vital Proteins. Thank you for supporting the sponsors who support Downshiftology! All opinions are my own.