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Pomegranate Panna Cotta (dairy-free, paleo)


Posted by on December 4, 2016 / 19 Comments

A gorgeous pomegranate panna cotta that’s dairy-free, super easy, make-ahead friendly and perfect for the holidays.

(dairy-free, paleo) This gorgeous pomegranate panna cotta is dairy-free, super easy, beautiful, make-ahead friendly and perfect for the holidays.

Happy December friends! Can you believe we only have three weeks to go until Christmas? The weather is cooling, holiday present buying is in full swing and jolly old Santa will be here before you know it. I’ve got about half of my Christmas shopping done…and fingers crossed I’ll finish the rest next week. Then, I can sit back, relax and start making some fun holiday food gifts.

I plan to wrap up stacks of my gluten-free chocolate chip cookies with holiday ribbon and fill little tulip Weck jars (like those used here) with mini portions of my homemade nutella and strawberry chia seed jam. There’s just something loving and personal about homemade food gifts, don’t you think?

(dairy-free, paleo) This gorgeous pomegranate panna cotta is dairy-free, super easy, beautiful, make-ahead friendly and perfect for the holidays.(dairy-free, paleo) This gorgeous pomegranate panna cotta is dairy-free, super easy, beautiful, make-ahead friendly and perfect for the holidays.

I whipped up this pomegranate panna cotta for Thanksgiving a couple weeks ago and it was a hit. Driving a couple of hours to Orange County meant that I needed some “stable” dessert options. And guess what? Panna cotta can jiggle all it wants in Los Angeles holiday traffic and still look fab on the receiving end. Win! So in addition to my pumpkin pie recipe I whipped up these perfectly portioned jars of pomegranate panna cotta.

The base is similar to the nectarine panna cotta with roasted plums I made last year (without the nectarine of course), but is topped with a jelly pomegranate layer and a sprinkle of pomegranate seeds. It’s sweet, creamy and delicious. But to be honest, I just love how they look in these little jars. Like little cheerful, edible presents.

(dairy-free, paleo) This gorgeous pomegranate panna cotta is dairy-free, super easy, beautiful, make-ahead friendly and perfect for the holidays.(dairy-free, paleo) This gorgeous pomegranate panna cotta is dairy-free, super easy, beautiful, make-ahead friendly and perfect for the holidays.

 

The panna cotta has a distinct coconut flavor which pairs beautifully with the pomegranate, thanks to the coconut milk (keeping it dairy-free). I also use my fave gut-healthy gelatin to firm it up. For the pomegranate layer I used organic pomegranate juice, which I find is not quite as bright as mainstream pomegranate juice. Have you noticed that? It’s much darker, but hey that’s okay. I’ll take quality any day of the week. And then there’s just a sprinkle of pomegranate arils on top.

The portions listed on the recipe below make 3 medium or 4 small portions. Though, I doubled this recipe and made the 6 portions you see here in the photos. Once you’re all done, you’ll have a dessert that’s super easy, beautiful and make-ahead friendly.

Enjoy!

(dairy-free, paleo) This gorgeous pomegranate panna cotta is dairy-free, super easy, beautiful, make-ahead friendly and perfect for the holidays.

Pomegranate Panna Cotta (dairy-free, paleo)
 
Prep time
Cook time
Total time
 
This gorgeous pomegranate panna cotta is dairy-free, super easy, beautiful, make-ahead friendly and perfect for the holidays.
Author:
Serves: 4 servings
INGREDIENTS
Panna Cotta
Pomegranate Jelly
  • ¼ cup hot water
  • 1.5 tsp gelatin
  • ½ cup pomegranate juice
  • Pomegranate arils to sprinkle on top
INSTRUCTIONS
  1. To make the panna cotta, place the water in a small dish. Sprinkle the gelatin on top and allow it to bloom for 5 minutes.
  2. In a saucepan over medium heat, add the coconut milk and honey. Stir until simmering and the honey has dissolved. Reduce the heat to low, add the vanilla extract and bloomed gelatin and whisk for several minutes, until all the gelatin has dissolved.
  3. Pour the panna cotta into small jars or ramekins and place in the refrigerator for at least 2 hours.
  4. After the panna cotta has chilled, dissolve 1.5 teaspoons of gelatin in ¼ cup of boiling water and stir. I do this in a glass measuring cup. Add the pomegranate juice, stir and let cool for 5 minutes.
  5. Pour the pomegranate juice on top of the panna cotta and chill for another two hours. Once the pomegranate jelly has firmed up, top with pomegranate arils.

Other recipes you might like:

Roasted Cherry Cardamom Ice Cream (dairy-free, paleo)

Raspberry Souffle

Pear, Pomegranate and Maple Crumble (gluten-free, paleo) 

  • Liz Stark

    Homemade gifts are definitely special. This panna cotta is simply stunning!

  • Oh yes! I want to dive into one of these!

  • Your photos are absolutely gorgeous, Lisa! :)

  • Suzanne Walton Stanton

    Um. Okay. OMG. I’m SO going to make this. Like. Tomorrow. After I finish making my snow people. One craft at a time. OMG. Pomegranate Panna Cotta…. OMG…

    • Ha – so glad you like it! And happy to hear this recipe ranks up there with snow people! ;) x

      • Suzanne Walton Stanton

        I LOVE pomegranates! & once I figured out how to actually (intelligently) get into them? Oh! Game on!

  • Lauren

    I’m in love with pomegranates AND gelatin, so this is really exciting!! :)

  • Kelly

    Hi Lisa! Is there anything you think you could sub the gelatine with? Would agar agar work?! Irish Moss maybe? :)

    • You could definitely use agar agar as well, no problem! :)

      • Kelly

        Thanks Lisa, Ill give it a try- looks divine :)

  • Bonnie Praymayer

    I was going to hunt for the perfect dessert to feed my guests tomorrow and I may not need to look any further!! I’ve never made anything like this with coconut milk so my only concern is the flavour of it. Would dairy-eating people still enjoy this?

    • My mom eats dairy and she loved it! It just tastes like a creamy coconut panna cotta. So as long as your guests like coconut, you’ll be good! But you could always make this with dairy-milk as well. :)

      • Bonnie Praymayer

        I fed it to my guests and husband and it was ok. I personally didn’t enjoy it. Nobody seemed enthralled with it. I’ve never had panna cotta, but it wasn’t as creamy as I thought it would be. It was more like jello. The Pom juice didn’t shine through on the topping…not sure what to do about that. It’s just not my thing!

        • After you mentioned jello (which, it shouldn’t be as firm as that) I just double checked the ingredients and realized I accidentally listed 1.5 tbsp instead of 1.5 tsp of gelatin – so sorry! That would’ve definitely made it jello-like. I’ve just fixed it. Panna cotta is normally the consistency of flan, so it definitely should have been creamier. My apologies again. :)

          • Bonnie Praymayer

            Oh ok! That makes more sense. I could definitely see the texture improving with that adjustment. I’m still not in love with the coconut milk because I usually have it in recipes where it’s not the ‘star’. The top layer was also very rubbery, so I would probably reduce the gelatin there as well if I were to give it another go.

            Thanks!

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