AIP Friendly Apple Cinnamon Panna Cotta
Creamy, lightly spiced, and topped with a warm apple compote, this dessert feels genuinely indulgent — the kind of thing you'd expect at a nice restaurant, not something you made at home on a Tuesday night. The base is built entirely from full-fat coconut milk and coconut cream, sweetened with maple syrup and scented with Ceylon cinnamon and vanilla powder, so it's completely free of dairy, grains, eggs, and nightshades without any awkward substitutions. Gelatin does the setting work here, giving you that signature silky wobble that makes panna cotta so satisfying to eat. The apple compote on top is cooked down with coconut oil, warm spices, and just a splash of apple cider vinegar for brightness — it's the kind of topping that makes the whole dish feel finished and special. Following the autoimmune protocol often means giving up dessert entirely or settling for something that tastes like a compromise, and this one genuinely doesn't. Each component is straightforward, the ingredient list is clean, and the recipe makes four servings, so it's easy to prep ahead and pull from the fridge when a craving hits.
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Learn more →Ingredients
4 servings
For the panna cotta
- 2 ¼ tsp powdered gelatin (1 standard packet, 7g)
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 2 tbsp maple syrup
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ½ tsp ceylon cinnamon
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
For the apple compote
- 2 medium apples (about 12 oz total), peeled, cored, and cut into ½-inch dice
- 1 tbsp coconut oil
- 1 tbsp maple syrupIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ tsp ceylon cinnamon
- ⅛ tsp ground ginger
- 1 tsp apple cider vinegar
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes until the granules are fully absorbed and the mixture looks like wet sand.
- 2
Combine the coconut milk, coconut cream, maple syrup, Ceylon cinnamon, vanilla powder, and sea salt in a small saucepan over medium heat, whisking until smooth. Heat until the mixture is steaming and small bubbles appear at the edges, about 4–5 minutes — do not let it boil.
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