AIP Friendly Pear & Ginger Panna Cotta
Silky, lightly spiced, and topped with honey-glazed pears, this dessert feels genuinely luxurious — the kind of thing you'd expect at a nice restaurant, not from your own kitchen. The base is built on full-fat coconut milk and coconut cream, which give it that rich, creamy texture without any dairy in sight, making it a natural fit for an elimination-style protocol that cuts out conventional dairy and grains. Fresh ginger does double duty here, woven into both the panna cotta and the warm pear topping, so every bite has a gentle, aromatic heat that feels intentional rather than accidental. Ceylon cinnamon and vanilla powder round out the spice profile in a way that's warming but never overwhelming. The pear topping cooks down into a light syrup that pools beautifully over the set custard, adding brightness and a little texture contrast. It makes four servings, so it's easy to prep ahead and pull from the fridge when a sweet craving hits — no last-minute scrambling required.
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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 honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey 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 honey, please tap it and change its rating to Red.
- 1 tbsp fresh ginger, peeled and finely grated
- ¼ tsp ground ceylon cinnamon
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
For the pear topping
- 2 ripe but firm pears, peeled, cored, and cut into ½-inch dice
- 1 tbsp honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey 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 honey, please tap it and change its rating to Red.
- 1 tsp fresh ginger, peeled and finely grated
- 1 tsp fresh lemon juice
For serving
- 1 tbsp fresh mint leaves, torn (optional)
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, 2 tbsp honey, grated ginger, Ceylon cinnamon, vanilla powder, and sea salt in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until it just begins to steam and small bubbles appear at the edges — do not let it boil. Remove from heat.
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