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A creamy, dairy-free, coconut panna cotta that's topped with slightly boozy macerated berries. A delicious dessert recipe!
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4.67 from 12 votes

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!
Prep Time: 4 hrs 10 mins
Cook Time: 10 mins
Total Time: 4 hrs 20 mins
Course: Dessert
Cuisine: Italian
Keyword: Berry Coconut Panna Cotta, dairy free panna cotta, Paleo Panna Cotta, panna cotta
Servings: 3 servings
Calories: 398kcal
Author: Lisa Bryan


Coconut Panna Cotta

  • 13.5 oz full-fat coconut milk
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 2 tsp Vital Proteins Gelatin
  • 1 tbsp water
  • coconut oil to grease

Macerated Berries

  • 1 cup of mixed berries
  • 1 tbsp honey or maple syrup
  • 1 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, 2 tablespoons of 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 1 tablespoon of 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.


Calories: 398kcal | Carbohydrates: 35g | Protein: 5g | Fat: 27g | Saturated Fat: 24g | Sodium: 24mg | Potassium: 308mg | Fiber: 1g | Sugar: 29g | Vitamin A: 25IU | Vitamin C: 2.6mg | Calcium: 27mg | Iron: 4.4mg