Dairy Free Pear & Ginger Panna Cotta

Total time4 hr 35 min

Prep time20 min

Cook time15 min

This silky panna cotta gets its lush, custardy texture from full-fat coconut milk and coconut cream, gently set with bloomed gelatin and infused with grated ginger, warm Ceylon cinnamon, and a touch of vanilla powder. A light strain leaves the base perfectly smooth before it chills into a wobbly, spoonable set that holds its shape when the ramekin tips. The real showstopper is the topping: diced pears simmered with honey, more fresh ginger, and a bright hit of lemon juice until they turn glossy and tender, then spooned warm over the chilled base. A few torn mint leaves on top add color and a fresh, cooling contrast to the spiced sweetness underneath. It's an elegant, make-ahead dessert that fits beautifully into a dairy free spread without sacrificing any of that rich, creamy mouthfeel. Serve it straight from the ramekin for a dinner party finale that looks far more complicated than it actually is.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the panna cotta

2 ¼ tsp powdered gelatin (1 standard packet, 7g)
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
See all
3 tbsp cold water
1 can (13.5 oz) full-fat coconut milk
½ cup coconut cream
2 tbsp honey
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 honey
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!