Dairy-Free Coconut Panna Cotta with Berry Coulis

Recipe by Lulu Schmitt

What’s jiggly, very berry and dairy free? Say hello to Penn Appetit’s take on an Italian classic— our dairy-free coconut panna cotta!

With a berry coulis on the side, this dessert is mouthwateringly perfect for the upcoming season. This is also great as a quick last minute dessert (as long as you have thirty minutes and a night to refrigerate) and is sure to wow at any party or potluck! One batch makes four, so gather some friends and make some panna cotta today.

-Emily Liu


For the berry coulis
  • mixed berries (fresh or defrosted frozen) 2 cups
  • lime juice of one lime
  • granulated sugar (or preferred sweetener) 3 tablespoons
  • For the panna cotta
  • coconut oil
  • vanilla extract 1/2 teaspoon
  • coconut milk 1 3/4 cup
  • maple syrup or honey 2 tablespoons of syrup or 1 tablespoon of honey
  • powdered gelatin 1 sachet
  • Directions

    1. Grease 3 ramekins (or any cup or mug) with coconut oil.
    2. In a small bowl add the sachet of gelatin to one and a half tablespoons of water and let it rest for approximately 5-10 minutes.
    3. Meanwhile, place coconut milk, maple syrup, and vanilla extract into a medium-sized pot. Place over medium to low heat and whisk thoroughly. Once the mixture is simmering, add gelatine and whisk until completely mixed.
    4. Divide the mixture evenly between the 3 ramekins. Refrigerate the panna cottas for 5 hours or overnight.
    5. While the panna cottas are cooling, prepare the berry coulis. Place the berries, lime juice, and sugar into a blender. Blend until fully mixed.
    6. Once the panna cotta has cooled for at least 5 hours, serve with berry coulis