Last Updated on September 8, 2026 by Deliciously Organic Editor
This panna cotta recipe is a simple, creamy dessert that feels fancy but is very easy to make. It is lightly sweet, smooth, and packed with gelatin, which is one of my favorite ways to support the body.
If you are gluten free and you have thyroid disease, this panna cotta recipe is a great fit because it is made with real foods and has no flour, no grains, and no weird fillers.
Why you’ll love this panna cotta recipe
- It uses a short ingredient list
- It is naturally gluten free
- It is a great way to get extra gelatin
- It tastes like a thicker vanilla pudding
- You can top it with any fruit you like
What is panna cotta made of?
Panna cotta is made from a mix of coconut milk, gelatin, honey, and vanilla extract. Once it chills, it sets into a soft, spoonable dessert.
What does panna cotta taste like
This panna cotta recipe tastes like a rich vanilla pudding, but a little firmer because of the gelatin. It is sweet, creamy, and smooth. The flavor is mild, so toppings matter. I love it with seasonal berries because the tart fruit balances the sweetness.
What kind of gelatin to use
Gelatin is a natural way to add more protein to your day. It can support digestion and it helps the body build strong cartilage and bones.
Not all gelatin is the same, so I stick with brands that come from grass fed animals and do not add MSG. Two solid options are Bernard Jensen and Great Lakes. Gelatin is basically the same thing you get when you make homemade stock and it turns to gel in the fridge, just dried and powdered.
Easy ways to use gelatin:
- Stir it into soups and stews
- Add it to smoothies
- Use it in puddings and baked goods as a binder
What kind of milk is best for panna cotta
For this panna cotta recipe, I like full fat coconut milk with no preservatives. It’s best to buy coconut milk in a can, not a coconut “beverage”. Coconut beverage is usually more processed and often has added ingredients.
My favorite brand is Native Forest.
If you want to use dairy instead, you can swap the coconut milk for:
- 2 cups whole raw milk
- 2 cups raw cream
Tips for perfect panna cotta
- Do not boil the mixture. You only want it hot enough to dissolve the gelatin.
- Whisk the mixture well so the honey blends in smoothly.
- Chill it long enough. If it is still soft, give it more time in the fridge.
How to store it
Keep this panna cotta recipe covered in the fridge. It is best within 3 to 4 days. Add fruit right before serving so it stays fresh.
Easy topping ideas
- Raspberries, strawberries, blueberries or blackberries
- Sliced peaches or mango
- A spoon of pureed berries
- A drizzle of caramel
Panna Cotta Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 35 minutes
- Yield: Serves 4
- Category: Dessert
- Cuisine: American
- Diet: Dairy-Free, Gluten Free
Ingredients
- 4 cups full fat coconut milk, divided (I prefer Native Forest or Natural Value)
- 1 tablespoon unflavored gelatin
- 1/3 cup raw honey
- 2 teaspoons vanilla extract
- 1 cup seasonal berries
Instructions
- Pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.
- Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Stir the remaining coconut milk and honey into the warm milk and whisk until all the ingredients are dissolved. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for 10 minutes.
- Divide the coconut milk mixture evenly among 6 glasses or small bowls. Cover panna cottas tightly with plastic wrap, making sure the plastic wrap does not touch the cream’s surface. Refrigerate for about 5 hours, until cold and set. When you are ready to serve, top with seasonal berries.
Nutrition
- Serving Size: Serves 6
Every time I stop by your blog, I’m amazed at the amount of knowledge that you have. These panna cotta are gorgeous, and I love the addition of coconut.
It was so good to see you last weekend, Carrie!
Thanks, Dara. It was great seeing you too!
Hi! I made these and they separated horribly. What could’ve gone wrong?
If it separated, then the gelatin didn’t dissolve completely into the liquid when it was heated.
It’s already hot and summery here in Chicago and this just looks absolutely refreshing. I’ve got everything except the berries, so it looks like I’m off to the store now!
These look SO good! I have a fun girls-only party coming up and these will definitely be on the menu, although I bet my boys would love these too! So great to have lunch with you! Praying for you as you get ready for your big move! Many blessings and appreciation, Kelly
I couldn’t resist sharing these on my FB page. YUM! I think I’m going to have to make these tonight! 🙂
Thanks, Kelly! I hope you enjoy them! Thanks for the prayers. It’s busy around here! 🙂
I’ve never had panna cotta? What is the texture like? Is it “Jello-y”? I have an issue with textures! haha
It’s sort of like jello, but more like a custard. It’s not very jiggly like jello. I hope that helps!
Yes; thank you 🙂 Custard I can handle.
Yum!! Will this recipe work with coconut milk in cardboard half gallons found in the refrigerator aisle of the grocery store?
I haven’t tried it with a coconut beverage before, so I’m not sure if the gelatin to milk ratio would be exact. Also, you might want to check the ingredients on the coconut milk sold by the half gallon since they usually contain quite a few preservatives and such. I usually order coconut milk from Amazon. It’s the cheapest price I’ve found and it comes right to my door! 🙂
What brand of coconut milk do you buy from amazon? 🙂
I prefer Native Forest Organic Coconut Milk.
Hi Carrie –
I’ve used Native Forest brand for years, but lately it has changed. There is no longer the thick, delicious layer of cream at the top of the can. Have you experienced that, too? Have you found an alternative brand that has the cream? The company claims that nothing has changed, but every time I open a can and see thin liquid instead of thick cream, it’s obvious that it has. 🙁
Thanks,
Amy
I haven’t found that the Native Forest Coconut milk has changed. If I put it in the fridge, it will still have the thick layer of cream at the topic, but it generally doesn’t do that when at room temp. Sorry I can’t be of more help!
These look great! I’m thinking they would make a wonderful, light, summer breakfast too. How easy it would be to make them up the night before and pull them out of the frige in the morning.
They are great for breakfast! They would definitely be nice and chilled by the time morning comes if you make them the evening before.
I absolutely am going to try this dessert this week, and I have everything I need for it. Looks wonderful
I hope you enjoy it!
Hi Carrie,
I just found your site by checking a pin on pinterest. I’ve bookmarked it so I can return and learn more. I’ve started having some health problems that seem to have no real reason, but I suspect some of it is eating chemical-laden food for so many years. I am now trying to eat healthier, more organic, no GMO, but it is a huge lifestyle change for a 61 year old like myself. By the way, I am a former military wife (my husband retired after 22 years in the Army).
So glad to have found your site.
Bless you,
Gail
I’m glad you found my site! I hope it’s helpful for you in your quest to better your health. And, it’s always nice to “meet” another military wife! If you ever have any questions, please let me know!
I did it at 74 years of age, for hypothyroidism and Crohn’s. Good luck!
What??? Panna Cotta with coconut? Genius? I think so! Beautiful pictures as well, I must say!
I have to do an elimination diet that calls for no honey. Do you think stevia would work as the sweetener?
Stevia should work just fine. I would add a little bit and then taste the mixture to see if it’s to your likeness.
Thank you! I can’t wait to make this!
It’s great to see that also Americans have discovered the delicious Panna Cotta!
Hi Carrie, I’m writing from Italy and enjoy reading your blog, it’s full of interesting tips and great cooking ideas…but I never thought you could make Panna cotta with coconut milk! I’m gonna try this recipe soon!
Happy Sunday from sunny Italy,
Val
This panna cotta sounds devine! I’m amazed at how easy it seems to be to make. Love it!
Made this yesterday because I had extra coconut milk leftover from another recipe. I didn’t have 4 cans, so I halfed the recipe.
I think I did something wrong though, because while the mixture did thicken in the fridge, it’s still liquidy. I didn’t cook it very long, just til the honey and gelatin looked dissolved and steam was coming off it. I didn’t let it thicken in the pot. Is that where I messed up? Or maybe this is the right consistency? I’ve never had panna cotta.
It’s delicious though, so it will get eaten, just wondering if it should heve gelled more?
Thanks,
Betsy
Hmmm….did you make any substitutions? What brand of coconut milk did you use? It should have gelled more and shouldn’t have been liquid. Maybe it didn’t set long enough?
Thanks for your reply.
Let’s see, I did use 1 cup of Trader Joe’s light coconut milk and the other can was Native Forest. I used Great Lakes brand gelatin. I will try again sometime, but wasn’t sure how thick it’s suppose to be.
It might have been because it was light coconut milk – it’s much more thin than other brands. If you use the TJ’s brand again, I would increase the gelatin by 1/2 teaspoon.
Betsy, I saw you said that you didn’t have 4 cans of coconut milk, but the recipe calls for 4 cups, not cans…maybe that’s why it was liquidy…4 cans would be a lot more than 4 cups. Getting ready to try it tonight…don’t have berries, but will try it with mango!
Yum, Mango, that sounds like a terrific substitution! How was it?
I too tried this with 4 cups TJ light coc milk (the only brand I’ve found w/out a bunch of other ingredients) and Great Lakes gelatin and followed directions. It separated in the fridge and never firmed up. I then poured everything back in the saucepan thinking I didn’t heat it enough the first time, so I got it closer to boiling this time. Put it back in the dessert cups overnight with the same result. I then gave up and added chia seeds to make a pudding (a la http://detoxinista.com/2013/02/vanilla-chia-pudding-vegan/)
I’m sorry to hear this. I’ve never tested this recipe with a lite milk, so I’m thinking that was the issue. Panna Cotta needs a full fat milk to gel properly. Also, are there preservatives in the lite milk? It could be that the preservatives or emulsifying agents played a part in it not gelling. And, if the mixture separated, then it’s possible that the gelatin wasn’t completely dissolved.
TJ coc milk is just coc milk and water…I’m guessing the “lite” caused the problem. TJ’s is the only coc milk (in stores) I’ve found without a bunch of other ingredients, unfortunately they only have lite.
Kelly,
I’ve bought reduced fat and regular coconut milk at TJ’s. Maybe they were out of it–you could ask or check another TJ’s if there is another in your area.
Are the cans one cup each? The recipe calls for 4 cups but she said she used 4 cans. That would be correct for 8 oz cans but inorrect for any other size. Perhaps this was the problem.
Is there a substitution for coconut milk? I have Flax milk and Sunflower milk at my house (coconut and nut allergies)
Thanks !
1 cup whole milk + 3 cups heavy cream would be the best substitutes. Flax milk and sunflower milk would probably be too thin for this recipe.
I made mine last night…haven’t tasted it yet, but I’m sure it will taste great. Mine settled on the bottom. about a half inch of yellowish clear looking substance at the bottom. Do you know what that could be (gelatin?) and why it happened? Can’t wait to eat it later!!
I’m not sure what the yellowish substance at the bottom is. Did you make any substitutions to the recipe?
No substitutions…I do think it was the gelatin, though. It was still fantastic…everyone loved it! Thanks for sharing!
Mine separated, too, and never firmed up.
Did you make any substitutions to the recipe? What kind of milk were you using?
I made this yesterday for my husband, he LOVED it! I could only make half a batch because I only had one can of Coconut milk. In cutting down the recipe my only mistake was not enough gelatin. It wasn’t quite thick enough for his taste, never having Panna Cotta before, maybe that’s the way it is. But, it was still DELICIOUS! I topped it with fresh boisenberries from our garden, yum! I will definitely be making it again, one of the easiest desserts I’ve ever made.
Mine keeps separating. Not sure what I’m doing wrong. Did yours have a layer of gelatin at the bottom?
I’ve never had that happen. What brand of gelatin and coconut milk are you using?
Mine separated w/ TJ lite coc milk and Great Lakes gelatin (and never firmed up).
I was so excited to receive my gelatin from Amazon so I could try this recipe (for company) and then it didn’t work 🙁
I’ve never tested this recipe with a lite milk, so I’m thinking that was the issue. Panna Cotta needs a full fat milk to gel properly.
If it’s separating, then the gelatin hasn’t dissolved completely in the liquid. Make sure there isn’t any “gritty” texture from the gelatin before pouring into the cups to gel.
sounds like a perfect summer dessert!
I was searching the web for a recipe to make coconut yogurt with Native Forest coconut classic milk and Great Lakes gelatin and came across this recipe. Think I will make some changes and try to mix this with a probiotic to make yogurt in my one quart Salton yogurt maker! I tried yesterday, but didn’t have any idea about properly dissolving the gelatin and coconut milk, and ended up with separated yogurt and gelatin on the bottom. This sounds like the way to start it and then add to the machine! I only have some conventional starter from yogourmet and some probiotic capsules to use to ferment, so I am definitely still in the experiment stages here, with too many variables! Hope this helps!
I made this today.. added vanilla, maple syrup and sweet cinnamon. It tastes SO good. The only thing is.. the fat rose to the top and hardened and it isn’t very creamy. Not sure how to remedy this.
Hmmm…I’m not sure why the fat rose to the top. Did you use coconut milk or non-homogenized cream/milk? If you used a coconut milk, do you mind telling me what brand you used? Thanks!
Are there other things you use gelatin in as a binder? I have never heard of it as a binder. Can you substitute for eggs.
I use it in my baking since I use all gluten-free/grain-free flours. It can’t be used as a substitute for eggs. Here’s a link to my grain-free graham cracker recipe that uses gelatin as a binder for the gf flours: https://deliciouslyorganic.net/grain-free-graham-crackers-marshmallows-without-corn-syrup-recipe/
Hi there
I have been looking for easy to make coconut type yogurt
Is it like a yogurt ? and Can you tell me how long you can keep it the fridge ?
Also was thinking to replace gelatin with AGAR
Thanks
Yes, it is yogurt and tastes like yogurt. It keeps for about 6-8 days in the fridge.
hi Carrie
just to say it work very well with agar … making it vegan
thanks you
Hi, looks good I will try it but was wondering if you could use chia seeds instead of gelatin for vegans and get the same result. Or, is it the purpose to consume the gelatin , is that a protein source?
Chia seeds would create a pudding and not a panna cotta so that wouldn’t be a good substitute. Yes, gelatin is a good source of protein. It contains between 6-12 grams of protein per tablespoon, helps aid in digestion, and can contribute to the building of strong cartilage and bones. Gelatin has also been shown to benefit the digestive tract, immune system, heart, liver, muscles, and skin. It also helps aid in detoxification.
I was wondering what the nutrition info iS on this? Particularly what the carb and protein counts are? Thanks!
I’m not sure, but there are many nutritional calculators online that you could use.
I made this exactly as the recipe specifies, using 4 cups full fat Natural Value coconut milk and Great Lakes Gelatin. It gelled appropriately (to the consistency of regular panna cotta) but mine also separated. There is a ca gelatin-y base with a creamy top. Since coconut milk separates on its own, I’m wondering if that’s why? Regardless, it tasted great, but didn’t look very pretty (I wouldn’t serve it to guests…).
Hmm..I’m not sure why it separated. When coconut milk is whisked and then put in the refrigerator to chill it won’t separate like it does at room temp, so I’m not sure what happened. Did you let it sit out on the counter for longer than 10 minutes before putting it in the fridge? What kind of honey did you use?
I agree that the issue was that the mixture wasn’t cooled rapidly enough. I did allow it to sit for 10 minutes before putting it in separate dishes, but I also allowed those dishes to sit out a few minutes before putting them in the refrigerator. That’s probably the reason. Thanks!
I have made this twice and it’s been a HUGE hit each time. The first time I made it for Easter and as I completing a Whole30, I made it w/out the honey and it was still delicious. The second, I made mini versions to serve at a picnic. I added cardamom to the milk mixtrue and strained it before putting into cups, it was excellent. I topped it with mango and toasted coconut. I used Native Forest Brand coconut milk and before using it, I blended it really well with my immersion blender. If it begins to separate during the final 10 min rest, I’ll blend it again just to make sure it doesn’t separate in the fridge. I haven’t had any issues with separation so far and this is my FAVORITE go-to dessert (or breakfast!!!). Thank you!!!
I added some key lime juice…..A-MAZING!!!!!!!!
LOVE your idea!! I need to try it!
This was soooo good! I used 1 can of TJs coconut cream and the rest full fat coconut milk (just hand whisked it together) and it came out amazing! Will try everyone else’s tweaks as well. Definite dessert to serve company. Thanks!!!
I’m so glad you enjoyed it! 🙂
Love this recipe! I think I’ll try it with caramelized pineapple. Just wondering, are they firm enough to be unmolded onto a plate?
They are! I love your idea of caramelized pineapple. Enjoy! 🙂
Hi, when you say coconut milk divided, do you want me to refrigerate the can and use only the hardened cream part?
“Divided” means you will use different amounts at different times. If you read through the instructions, I think it will make more sense. 🙂
Mine separated as well (following the recipe exactly)–I just gave them a stir after about 1.5hrs in the fridge, and they haven’t separated again.
I’m wondering if giving the mixture a quick blend before portioning might avoid this issue.
Hi! I was wondering if you could tell me how long this dessert will last in the fridge? Thank you! Definitely gonna make this!
It will last about 4 days.
absolutly amazing! My husband and kids loved it!
I made this recipie with Natural Value coconut milk. While chilling it separated, leaving waxy lumps on top! How do you prevent this? Thank you
This looks amazing do you have a video showing how to make this, it seems like a lot of people are having issues when making this. Do you think almond milk would work.
I made this last night and it was amazing. I ran my coconut milk through the blender before using it so it wouldn’t separate. Love the idea of serving it with carmelized pineapple. Maybe next time!
I love your recipes, Carrie! All of the ones I try become favorites in our house! When you make this, does it turn out smooth and creamy? I made it last night for the first time to have with breakfast this morning. I used Natural Value coconut milk and Great Lakes gelatin and didn’t make any substitutions. The mixture was delicious (warm) last night, but the texture came out all crazy this morning. It solidified, but there is a layer of gelatin at the bottom, a hard layer of coconut oil at the top, and the middle is all weird like refrigerated coconut milk would be…grainy/lumpy, etc. I can’t have the emulsifiers in Native Forest…do you think the emulsifiers are what make this turn out smooth, or is there something I probably did wrong? The only other thing I can think of is that instead of covering the glasses with plastic wrap, I poured the mixture into glass yogurt jars with screw-on lids. Could that make a difference? Basically, if this was smooth, I would eat it every day for breakfast…and the pictures of yours look smooth. Help, please! ?
Hmmm…I’m not sure what happened. It’s supposed to be super smooth and creamy. Maybe the mixture didn’t heat up enough, or the gelatin didn’t completely dissolve. I would try making it again and letting it heat a bit longer.
Thanks so much for your help! I did some experimenting tonight. :-). I re-heated and continuously whisked the remaining 3 jars on the stove until they were thoroughly steaming and at a slight boil just to be sure. I put one in the yogurt jar with a lid, covered 1 with plastic wrap, and put both of those in the fridge. The third one I blended with an immersion blender, covered with plastic wrap and placed in the fridge. I checked on them after about an hour and found that the two unblended jars already had a layer of gelatin separated at the bottom and fat at the top, so I stirred them both and returned them to the fridge. The third jar that I had blended didn’t appear to have any separation so I left it alone. I waited until all the jars were thoroughly chilled and tasted them. The two that had separated and were stirred had a bad texture again (but not as bad as before-presumably due to the stirring). The third one that I had blended was perfectly smooth and delightful. I really wonder if it is the absence of an emulsifier that is causing it to separate. At any rate, I’ll be blending this every time! 🙂 hope this helps someone else! Thanks so much for a delicious recipe Carrie! (I realized, too, that if you drink this warm it tastes quite a bit like boiled custard. Yum!)
I think you’ve hit on something here, I’ve made this a few times and never had a problem with it separating in the fridge, but I always use my immersion blender. I noticed the first time I made it that it was separating in the pan while cooking so I whipped out the immersion blender and never looked back. You’ll get a creamier texture this way.
I am trying to substitute xylitol (a natural sweetener) for honey in most recipes in order to keep my blood sugar more stable. Do you know what amount of xylitol I could use in this recipe (or any other changes since I’m moving from liquid honey to solid xylitol) would be needed to use in this recipe in place of honey?
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
When you say 4 cups of coconut milk….how many cans is that? Do you mix in blender the can of coconut milk first since the solid is on top and liquid on bottom?
4 cups is 32 ounces, so I’d look at your coconut milk cans and use 32 ounces.
I think several people have the same question. Where I live (in the chilly mountains), a can of coconut milk has two parts the milk (liquid) and cream (solid). Most recipes will specify which one to use. It sounds from this last response like you are using both parts because my 13oz can only has 2/3 cup of milk- the rest is cream.
Yes, use both parts. So, if the milk and cream have separated, mix them together and pour into the measuring cup.
Hi Carrie.
I wonder if I can use Gelatin sheets instead of powder? Just having a hard time sourcing the powdered gelatin?
Also could you use Coconut cream? I need to get weight on my son.
Kind regards & thanks for the lovely recipe c
Moira
I mixed all of the ingredients really well, but most of the gelatin separated from the coconut milk while it was cooling in the fridge, leaving it as a 2-layered type of thing. Any suggestions for improving this in the future?
Hmm…what brand of gelatin did you use? Maybe the gelatin didn’t completely dissolve in the warm milk. That would be the only reason I can think that the mixture separated.
Hi, I’m 6 weeks on the AIP diet and I am so glad I found your recipe for Coconut Panna Cotta. It’s delicious! I did notice a clear layer on the bottom of the glass mason jars after the pan a cotta solidified. Maybe some of the gelatin separatee? It happened to all 6 jars. Is this supposed to happen? If not, any idea what went wrong?
I’m so glad you found the recipe helpful! The gelatin might not have all dissolved, so that’s probably why there was a clear layer at the bottom.
Hello, is this delicious snack allowed in the 1 fase of gaps?
Thank you!
These look amazing! I love coconut, but my husband isn’t a fan. Do these taste super coconutty? If so, does anyone have any suggestions for making them taste less like coconut?
Thanks!
They don’t, but if you don’t want any coconut flavor at all, then you can replace the coconut milk with 1/2 raw milk and 1/2 raw cream.