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Pomegranate Panna Cotta (dairy-free, paleo)

This gorgeous pomegranate panna cotta is dairy-free, super easy, beautiful, make-ahead friendly and perfect for the holidays.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Course: Dessert
Cuisine: Italian
Keyword: panna cotta, pomegranate panna cotta
Servings: 4 servings
Calories: 232kcal
Author: Lisa Bryan


Panna Cotta

  • 13.5 oz coconut milk
  • 1 tbsp honey or maple syrup
  • ½ tsp vanilla extract
  • 1.5 tsp gelatin
  • 2 tbsp water

Pomegranate Jelly

  • 1/4 cup hot water
  • 1.5 tsp gelatin
  • 1/2 cup pomegranate juice
  • pomegranate arils to sprinkle on top


  • 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.
  • 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.
  • Pour the panna cotta into small jars or ramekins and place in the refrigerator for at least 2 hours.
  • After the panna cotta has chilled, dissolve 1.5 teaspoons of gelatin in 1/4 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.
  • 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.


Calories: 232kcal | Carbohydrates: 11g | Protein: 4g | Fat: 20g | Saturated Fat: 18g | Sodium: 22mg | Potassium: 277mg | Sugar: 8g | Vitamin C: 1mg | Calcium: 21mg | Iron: 3.2mg