Dairy-Free Panna Cotta

You will not miss the dairy in this Dairy-Free Panna Cotta recipe, but you may be asking yourself: Dairy-free custard? How? Be prepared to be amazed. Panna Cotta is a cold Italian custard, often served with fruit sauce or caramel syrup. In Italian, it translates to “cooked cream”. My friend Joyce turned this idea upside down when she removed all dairy from this dairy-free panna cotta recipe.

Dairy-Free Panna Cotta is a cold Italian custard, often served with fruit sauce or caramel syrup. In Italian it translates to “cooked cream”.

Made with simple ingredients and allergy-free, egg-free this recipe can easily be adapted for paleo dieters. More good news: this recipe is also gluten-free. I love dessert, especially when it’s guilt-free.

The best panna cotta recipe is dairy-free, delicate, lightly sweet and simply delicious

This simple preparation took us about 30 minutes to make, but your family will think it took all day. This extra-special creamy treat will surprise and amaze them. Serve it like a parfait or an old-fashioned sundae if you choose or you can try adapting how you serve this up.

How to make Dairy-Free Panna Cotta

It’s easy to make this Dairy-Free Panna Cotta Recipe. First, let’s discuss the ingredients you’ll need:

  • coconut milk
  • your favorite homemade almond milk
  • gelatin
  • vanilla bean
  • Waxing Kara Honey
  • lemon rind
  • sea salt

Once your ingredients are gathered, move on to making the panna cotta.

Step 1: Mix the ingredients

Whisk the gelatin into the nut/seed milk and allow to dissolve 10 minutes, stirring occasionally. In a medium-size saucepan, place coconut milk, nut/seed milk mixture, honey, salt, vanilla bean, and lemon rind.

Step 2: Heat the ingredients

Place the pan over medium to medium-high heat, warming it until you get a gentle boil. Whisk in the milk while warming. Bring to a boil for 30 sec to 1 minute then remove from heat. Take the vanilla bean and rind out. Panna Cotta should appear moderately thickened. Scrape vanilla bean with a knife to get as much of the vanilla seeds out. Mix seeds only in a pan with thickened mixture.

Step 3: Prepare for serving

Pour into ramekins, 4 equal portions, refrigerate until cool. Serve in a ramekin or remove each one by placing ramekin in a dish of warm water being careful not to allow any water in the panna cotta. Flip over onto a serving plate and garnish with fruit, black and blue jam or strawberry jam.

Strawberry Jam Recipe

Our Honey Strawberry Jam is a great way to use up (and preserve) your berry harvest. Add in other fruits for a real summer treat all year long.
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Adapting this Dairy-Free Panna Cotta Recipe

We have collected this series of recipes to inspire you. You can have your cake, or your panna cotta and eat it too. Make this Panna Cotta Recipe exactly the way you want it. Get creative. Experiment. Try something different. Here are some ideas in case you need a little boost with adapting this recipe:

  • Serve with blueberries or a combination of your favorite berries drizzled with honeyCan you imagine a teaspoon of honey caramel on top?
  • Mix up the dairy-free milk. Coconut milk or cashew milk would add some great texture to this dish.
  • Home-make your almond milk.
  • Why not add some chocolate shavings on top?

There is no wrong. Only right when it comes to Dairy-Free Panna Cotta!

Follow along as we make this Dairy-Free Panna Cotta Dessert with us in the test kitchen.

Dairy-Free Panna Cotta is a cold Italian custard, often served with fruit sauce or caramel syrup. In Italian it translates to “cooked cream”.

Dairy-Free Panna Cotta Recipe

Course: Dessert
Cuisine: Italian
Keyword: dairy-free, dairy-free dessert, dairy-free panna cotta, panna cotta
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 162kcal
This was the first time I've made panna cotta and it may have been the first time that I have eaten it. I just love how the vanilla bean disperses and provides a wonderful flavor to this lightly sweet dessert.
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Ingredients

  • 1 c 100% coconut milk (Joyce likes Aroy)
  • 1 1/4 c nut or seed milk almond, flax, etc
  • 2 tsp. unflavored gelatin
  • 1/2 bean vanilla bean slit with a knife
  • 3 tbsp. Waxing Kara Honey
  • 2 1″ slivers lemon rind
  • 1/4 tsp. sea salt
  • 4 ramekins

Instructions

  • Whisk the gelatin into the nut/seed milk and allow to dissolve 10 minutes, stirring occasionally.
  • In a medium size saucepan, place coconut milk, nut/seed milk mixture, honey, salt, vanilla bean and lemon rind.
  • Place pan over medium to medium high heat, warming until you get a gentle boil. Whisk in the milk while warming.
  • Bring to a boil for 30 sec to 1 minute then remove from heat. Take vanilla bean and rind out. Panna Cotta should appear moderately thickened.
  • Scrape vanilla bean with a knife to get as much of the vanilla seeds out. Mix seeds only in pan with thickened mixture.
  • Pour into ramekins, 4 equal portions, refrigerate until cool.
  • Serve in ramekin or remove each one by placing ramekin in a dish of warm water being careful not to allow any water in the panna cotta.
  • Flip over onto serving plate and garnish with fruit or jam.

Video

Nutrition

Calories: 162kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Sodium: 182mg | Potassium: 124mg | Sugar: 9g | Vitamin C: 1.2mg | Calcium: 10mg | Iron: 1.9mg
Joyce-C-Wallace

Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.

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