Dairy Free Coconut Panna Cotta

Total time4 hr 20 min

Prep time10 min

Cook time10 min

4.9

(17)

Panna cotta has a reputation for being a rich, cream-heavy dessert, but full-fat coconut milk turns out to be a genuinely luxurious swap — silky, subtly tropical, and every bit as elegant as the classic. Two cans of coconut milk give this dessert its body and that signature slow, gentle wobble at the center that tells you the texture is exactly right. A single packet of gelatin, a little sugar, and a splash of vanilla are all it takes to pull the whole thing together on the stovetop in under ten minutes. The mixture gets strained for a perfectly smooth finish before being poured into ramekins and chilled until set — no baking, no fuss, no dairy anywhere in sight. Each serving unmolds beautifully onto a plate, or you can skip that step entirely and serve straight from the glass for a more casual presentation. Fresh or frozen raspberries with a drizzle of maple syrup make a bright, tart topping that plays off the creamy coconut base in the best way. This recipe makes four servings, so it's an easy make-ahead option when you want a dinner-party dessert that looks far more impressive than the effort involved.

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Ingredients

4 servings

2 ¼ tsp (1 standard packet, 7g) unflavored powdered gelatin
3 tbsp cold water
2 cans (13.5 oz each) full-fat coconut milk
3 tbsp granulated sugar
1 tsp vanilla extract
1 pinch fine salt

For serving

½ cup fresh or frozen raspberries (optional)
1 tbsp maple syrup (optional)

Instructions

1
Sprinkle the gelatin evenly over the cold water in a small saucepan and let it sit for 5 minutes until the granules are fully absorbed and the mixture looks like wet sand.
2
Pour the coconut milk into the saucepan with the bloomed gelatin. Add the sugar and salt. Warm over medium-low heat, whisking gently, until the gelatin and sugar are fully dissolved and the mixture is steaming but not boiling, about 4–5 minutes. Do not let it boil.

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