Coconut Panna Cotta

Traditionally this Italian pudding is made with milk and cream. Coconut milk offers a dairy free alternative that is just as rich and satisfying. This simple and elegant dessert is perfect for a hot summer evening and pairs beautifully with seasonal fruits. Gelatin offers many wonderful health benefits. Read about them here.


2 cans full fat coconut milk

1 tsp vanilla extract

½-1 tbsp maple syrup

1 tbsp gelatin

2 tbsp room temperature water


Dissolve gelatin in room temperature water and set aside.

In a saucepan heat coconut milk until hot but not boiling.

Add vanilla and maple syrup.

Pour hot milk into gelatin and stir to dissolve.

Pour into a bowl and allow to set in fridge.

When ready to serve place bowl in hot water for a few seconds and then flip onto a plate.

Serve with a sprinkle of nutmeg and fresh berries.



July 23, 2015 - 2:33 pm

Keep your cool this summer - Kate McMurray Nutrition - […] foods like lettuce, cucumber, celery, zucchini, apples and grapes.  Try a berry bowl with Coconut Panna Cotta for breakfast. How about a big salad with hard-boiled eggs for lunch and grilled chicken with a […]

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