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May 1, 2013

Coconut Panna Cotta (Dairy Free, Gaps, Paleo, Grain-Free)

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Coconut Panna Cotta is a simple, slightly sweet and creamy dessert that is a great way to get some extra gelatin in your diet.

Panna Cotta a popular dessert because it's smooth, creamy, and not too sweet. Top this Paleo version with berries, and you have the perfect light dessert.

If you’re looking for a natural alternative to protein powder, gelatin is a great option. 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.

One of the best ways to consume gelatin is in homemade chicken stock. If you’re looking to increase the amount of gelatin in your diet, you can add granulated gelatin to soups, stews, puddings, baked goods, etc. I like to use it in grain-free baked goods because it acts as a binder and I also add it to smoothies for the nutritional benefits.

Not all gelatin is created equal, so it’s important to purchase from a good source. Bernard Jensen and Great Lakes gelatins both come from grass-fed animals and do not contain any MSG (most other brands of gelatin do contain MSG). Now, it might sound like a processed food, but it’s basically the same as if you made a pot of chicken stock, moved the gelatin from the liquid and let it dry.

Panna Cotta a popular dessert because it's smooth, creamy, and not too sweet. Top this Paleo version with berries, and you have the perfect light dessert.

I adapted this Panna Cotta recipe from my first cookbook Deliciously Organic. The original version uses milk and cream, so for a dairy-free version, I substituted with coconut milk. It’s a popular “girly” dessert (great for bridal or baby showers) because it’s smooth, creamy, and not too sweet. Top with seasonal berries, and you have the perfect light dessert.

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Coconut Panna Cotta (Dairy Free, Gaps, Paleo, Grain-Free)

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  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 5 hours 35 minutes
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units

For the panna cotta:

  • 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

  1. 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.
  2. 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.
  3. 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

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Nut-free, Paleo Recipes, Thyroid Support and Health Recipes (Days 31+) | 116 Comments

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116 Comments

  1. Cookin Canuck

    May 1, 2013 at 10:36 am

    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!
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    • Deliciously Organic

      May 1, 2013 at 11:19 am

      Thanks, Dara. It was great seeing you too!
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      • Fran

        January 4, 2019 at 9:01 am

        Hi! I made these and they separated horribly. What could’ve gone wrong?
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        • Deliciously Organic

          January 4, 2019 at 3:34 pm

          If it separated, then the gelatin didn't dissolve completely into the liquid when it was heated.
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  2. Ashton| @rudulife

    May 1, 2013 at 11:24 am

    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!
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  3. Kelly @ The Nourishing Home

    May 1, 2013 at 12:06 pm

    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
    to Kelly @ The Nourishing Home" aria-label="Reply to this comment to Kelly @ The Nourishing Home">Reply to this comment
    • Kelly @ The Nourishing Home

      May 1, 2013 at 12:12 pm

      I couldn't resist sharing these on my FB page. YUM! I think I'm going to have to make these tonight! :)
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    • Deliciously Organic

      May 2, 2013 at 8:10 am

      Thanks, Kelly! I hope you enjoy them! Thanks for the prayers. It's busy around here! :)
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  4. Erika

    May 1, 2013 at 12:21 pm

    I've never had panna cotta? What is the texture like? Is it "Jello-y"? I have an issue with textures! haha
    to Erika" aria-label="Reply to this comment to Erika">Reply to this comment
    • Deliciously Organic

      May 2, 2013 at 8:09 am

      It's sort of like jello, but more like a custard. It's not very jiggly like jello. I hope that helps!
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      • Erika

        May 2, 2013 at 9:41 am

        Yes; thank you :) Custard I can handle.
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  5. emily nichols

    May 1, 2013 at 2:23 pm

    Yum!! Will this recipe work with coconut milk in cardboard half gallons found in the refrigerator aisle of the grocery store?
    to emily nichols" aria-label="Reply to this comment to emily nichols">Reply to this comment
    • Deliciously Organic

      May 2, 2013 at 8:08 am

      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! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • Gaby

        July 19, 2013 at 1:45 pm

        What brand of coconut milk do you buy from amazon? :)
        to Gaby" aria-label="Reply to this comment to Gaby">Reply to this comment
        • Deliciously Organic

          July 20, 2013 at 5:54 am

          I prefer Native Forest Organic Coconut Milk.
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          • Amy

            January 10, 2018 at 11:29 am

            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
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            • Deliciously Organic

              January 10, 2018 at 11:36 am

              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!
              to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  6. Gabe

    May 1, 2013 at 2:42 pm

    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.
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    • Deliciously Organic

      May 2, 2013 at 8:06 am

      They are great for breakfast! They would definitely be nice and chilled by the time morning comes if you make them the evening before.
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  7. Maxine

    May 1, 2013 at 3:05 pm

    I absolutely am going to try this dessert this week, and I have everything I need for it. Looks wonderful
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    • Deliciously Organic

      May 2, 2013 at 8:05 am

      I hope you enjoy it!
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  8. Gail @http://biblelovenotes.com

    May 2, 2013 at 12:42 pm

    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
    to Gail @http://biblelovenotes.com" aria-label="Reply to this comment to Gail @http://biblelovenotes.com">Reply to this comment
    • Deliciously Organic

      May 2, 2013 at 6:40 pm

      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!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
    • Shirley

      March 9, 2019 at 12:01 pm

      I did it at 74 years of age, for hypothyroidism and Crohn's. Good luck!
      to Shirley" aria-label="Reply to this comment to Shirley">Reply to this comment
  9. Noelle Salinas

    May 2, 2013 at 3:03 pm

    What??? Panna Cotta with coconut? Genius? I think so! Beautiful pictures as well, I must say!
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  10. Denise

    May 2, 2013 at 6:38 pm

    I have to do an elimination diet that calls for no honey. Do you think stevia would work as the sweetener?
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    • Deliciously Organic

      May 2, 2013 at 6:39 pm

      Stevia should work just fine. I would add a little bit and then taste the mixture to see if it's to your likeness.
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      • Denise

        May 2, 2013 at 6:41 pm

        Thank you! I can't wait to make this!
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  11. Valentina

    May 5, 2013 at 1:55 am

    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
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  12. Holly @ EatGreatBEGreat

    May 5, 2013 at 6:00 pm

    This panna cotta sounds devine! I'm amazed at how easy it seems to be to make. Love it!
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  13. Betsy

    May 6, 2013 at 6:20 am

    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
    to Betsy" aria-label="Reply to this comment to Betsy">Reply to this comment
    • Deliciously Organic

      May 6, 2013 at 10:10 am

      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?
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • Betsy

        May 6, 2013 at 11:00 am

        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.
        to Betsy" aria-label="Reply to this comment to Betsy">Reply to this comment
        • Deliciously Organic

          May 6, 2013 at 1:13 pm

          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.
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          • Michelle

            May 11, 2013 at 2:44 pm

            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!
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            • Karen

              May 23, 2013 at 9:49 am

              Yum, Mango, that sounds like a terrific substitution! How was it?
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        • Kelly

          June 26, 2013 at 9:37 am

          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/)
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          • Deliciously Organic

            June 27, 2013 at 7:58 am

            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.
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            • Kelly

              June 27, 2013 at 9:09 am

              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.
              to Kelly" aria-label="Reply to this comment to Kelly">Reply to this comment
              • Kristen

                July 14, 2017 at 11:13 am

                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.
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    • Christine

      June 2, 2016 at 4:44 pm

      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.
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  14. jen

    May 7, 2013 at 7:59 am

    Is there a substitution for coconut milk? I have Flax milk and Sunflower milk at my house (coconut and nut allergies) Thanks !
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    • Deliciously Organic

      May 7, 2013 at 8:59 am

      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.
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  15. Michelle

    May 12, 2013 at 6:10 am

    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!!
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    • Deliciously Organic

      May 12, 2013 at 7:11 am

      I'm not sure what the yellowish substance at the bottom is. Did you make any substitutions to the recipe?
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • Michelle

        May 23, 2013 at 9:52 am

        No substitutions...I do think it was the gelatin, though. It was still fantastic...everyone loved it! Thanks for sharing!
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    • Kelly

      June 26, 2013 at 9:40 am

      Mine separated, too, and never firmed up.
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      • Deliciously Organic

        June 27, 2013 at 7:58 am

        Did you make any substitutions to the recipe? What kind of milk were you using?
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  16. Karen

    May 23, 2013 at 9:46 am

    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.
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  17. Diana Rodgers

    June 14, 2013 at 8:58 am

    Mine keeps separating. Not sure what I'm doing wrong. Did yours have a layer of gelatin at the bottom?
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    • Deliciously Organic

      June 14, 2013 at 10:23 am

      I've never had that happen. What brand of gelatin and coconut milk are you using?
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    • Kelly

      June 26, 2013 at 9:42 am

      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 :(
      to Kelly" aria-label="Reply to this comment to Kelly">Reply to this comment
      • Deliciously Organic

        June 27, 2013 at 7:57 am

        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.
        to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
    • Deliciously Organic

      June 27, 2013 at 8:15 am

      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.
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  18. Dina

    June 26, 2013 at 8:24 am

    sounds like a perfect summer dessert!
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  19. lyra

    July 7, 2013 at 2:22 am

    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!
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  20. E Barry

    September 13, 2013 at 3:11 pm

    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.
    to E Barry" aria-label="Reply to this comment to E Barry">Reply to this comment
    • Deliciously Organic

      September 14, 2013 at 10:10 am

      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!
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  21. Kim

    February 3, 2014 at 3:36 pm

    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.
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    • Deliciously Organic

      February 5, 2014 at 7:53 am

      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/
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  22. sylver bee

    February 4, 2014 at 5:19 am

    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
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    • Deliciously Organic

      February 5, 2014 at 7:47 am

      Yes, it is yogurt and tastes like yogurt. It keeps for about 6-8 days in the fridge.
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      • sylver bee

        February 15, 2014 at 8:22 am

        hi Carrie just to say it work very well with agar ... making it vegan thanks you
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  23. Linda Van Akin

    February 4, 2014 at 8:56 am

    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?
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    • Deliciously Organic

      February 5, 2014 at 7:46 am

      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.
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  24. Jennifer

    February 8, 2014 at 9:47 pm

    I was wondering what the nutrition info iS on this? Particularly what the carb and protein counts are? Thanks!
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    • Deliciously Organic

      February 10, 2014 at 6:33 am

      I'm not sure, but there are many nutritional calculators online that you could use.
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  25. Jen B

    February 9, 2014 at 5:45 pm

    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...).
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    • Deliciously Organic

      February 10, 2014 at 6:32 am

      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?
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      • Jen B

        February 10, 2014 at 12:41 pm

        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!
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  26. Megan

    May 12, 2014 at 6:07 am

    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!!!
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  27. Jaime Sparkman

    June 9, 2014 at 7:42 pm

    I added some key lime juice.....A-MAZING!!!!!!!!
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    • Deliciously Organic

      June 10, 2014 at 8:37 am

      LOVE your idea!! I need to try it!
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  28. Marada

    July 24, 2014 at 7:11 pm

    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!!!
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    • Deliciously Organic

      July 28, 2014 at 11:54 am

      I'm so glad you enjoyed it! :)
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  29. Hailey

    August 16, 2014 at 1:16 pm

    Love this recipe! I think I'll try it with caramelized pineapple. Just wondering, are they firm enough to be unmolded onto a plate?
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    • Deliciously Organic

      August 16, 2014 at 3:31 pm

      They are! I love your idea of caramelized pineapple. Enjoy! :)
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  30. Meli

    January 19, 2015 at 12:45 pm

    Hi, when you say coconut milk divided, do you want me to refrigerate the can and use only the hardened cream part?
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    • Deliciously Organic

      January 19, 2015 at 2:55 pm

      "Divided" means you will use different amounts at different times. If you read through the instructions, I think it will make more sense. :)
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  31. Jessica

    February 14, 2015 at 5:39 pm

    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.
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  32. Mikaela

    May 9, 2015 at 4:55 am

    Hi! I was wondering if you could tell me how long this dessert will last in the fridge? Thank you! Definitely gonna make this!
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    • Carrie Vitt

      May 11, 2015 at 9:51 am

      It will last about 4 days.
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  33. Renee

    July 18, 2015 at 3:25 pm

    absolutly amazing! My husband and kids loved it!
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  34. Cari

    July 21, 2015 at 2:52 pm

    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
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  35. Judy

    September 28, 2015 at 11:17 pm

    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.
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  36. Carol

    December 6, 2015 at 12:49 pm

    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!
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  37. Shelly

    January 26, 2016 at 12:19 pm

    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! ?
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    • Deliciously Organic

      January 26, 2016 at 12:33 pm

      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.
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      • Shelly

        January 26, 2016 at 11:51 pm

        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!)
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        • Lee

          June 14, 2019 at 2:26 pm

          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.
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  38. Danette

    March 1, 2016 at 2:13 pm

    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?
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    • Deliciously Organic

      March 2, 2016 at 8:28 am

      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!
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  39. debbie

    March 23, 2016 at 1:28 pm

    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?
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    • Deliciously Organic

      March 26, 2016 at 8:46 am

      4 cups is 32 ounces, so I'd look at your coconut milk cans and use 32 ounces.
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      • Aurora

        April 29, 2017 at 4:00 pm

        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.
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        • Deliciously Organic

          May 1, 2017 at 10:44 am

          Yes, use both parts. So, if the milk and cream have separated, mix them together and pour into the measuring cup.
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  40. Moira van Dorsselaer

    May 17, 2016 at 9:34 pm

    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
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  41. Brian A.

    August 18, 2016 at 1:04 am

    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?
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    • Deliciously Organic

      August 18, 2016 at 9:12 am

      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.
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  42. Ruthie

    February 22, 2018 at 7:56 am

    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?
    to Ruthie" aria-label="Reply to this comment to Ruthie">Reply to this comment
    • Deliciously Organic

      February 22, 2018 at 11:50 am

      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.
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  43. Paulina

    July 30, 2018 at 12:45 am

    Hello, is this delicious snack allowed in the 1 fase of gaps? Thank you!
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  44. Danielle

    August 8, 2018 at 11:20 am

    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!
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    • Deliciously Organic

      August 13, 2018 at 4:55 pm

      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.
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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