Dairy Free Chocolate Panna Cotta
Silky, deeply chocolatey, and elegant enough to serve at a dinner party, this chilled dessert is proof that skipping dairy doesn't mean skipping indulgence. Full-fat coconut milk and dairy free heavy cream team up to create that signature rich, trembling texture — the kind that wobbles just slightly when you tilt the ramekin and melts the moment it hits your tongue. Finely chopped dairy free dark chocolate gets stirred directly into the hot cream mixture, so every bite is intensely smooth and glossy without a trace of graininess. The whole thing comes together on the stovetop in under 20 minutes, then the fridge does the rest of the work while you go about your day. Each portion unmolds beautifully onto a plate, and a handful of fresh raspberries or a shower of shaved chocolate on top takes it from simple to stunning. It makes four generous servings, so it's ideal for a small gathering where you want something impressive without spending hours in the kitchen.
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Learn more →Ingredients
4 servings
- 2 ¼ tsp (1 packet, 7g) unflavored powdered gelatin
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup dairy free heavy cream
- 3 tbsp granulated sugar
- 1 pinch fine salt
- 3 oz dairy free dark chocolate, finely chopped
- 1 tsp pure vanilla extract
For serving
- 1–2 tbsp dairy free dark chocolate, shaved or grated, for serving (optional)
- fresh raspberries, for serving (optional)
Instructions
- 1
Sprinkle the gelatin evenly 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 a thick, opaque paste.
- 2
Combine the coconut milk, dairy free heavy cream, sugar, and salt in a small saucepan over medium heat, whisking occasionally, until the sugar is fully dissolved and the mixture is steaming and just beginning to simmer at the edges — do not let it boil. Remove from heat.
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