Raspberry Coconut Panna Cotta (Paleo, AIP, GAPS)

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panna cotta served on a white plate with the sauce artfully drizzled around it

“The Eskimo has fifty-two names for snow because it is important to them;
there ought to be as many for love.”
~ Margaret Atwood

Love is Bigger Than Romance

Don’t get me wrong. Romance is wonderful, but it’s hardly the only experience worth celebrating. Love is vast, infinite, forgiving, healing, bliss-inducing, comforting, soul-awakening, soothing, energizing, deepening, absolutely beautiful, and open to everyone regardless of relationship status. If you’ve ever felt “less than” on February 14th because you didn’t have a “valentine”, or were in an unhappy relationship, than this post is for you.

Let’s celebrate love in all its forms: familial love, deep friendship, romantic love, universal love, spiritual connection, empathy, love for the stranger, our bond with animals, tough love, love of nature, and most importantly self-love. Why do I say “most importantly” for that last one? Because if we don’t truly love ourselves, it’s very hard to love anyone else, and it’s also hard to heal. When you have an autoimmune disease, the medical establishment likes to tell you that your body is attacking you, setting up a war mentality with your own body. I have another point of view. My body is not my enemy. Rather, my body is doing everything within its power to heal, and if I do the same, that’s the most powerful loving relationship of all.

This recipe is worthy of celebration, and while it’s the classic Valentine’s Day colors, it’s delicious year-round, so feel free to make it any time you want to give yourself, or someone else you love, a gift.

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Raspberry Coconut Panna Cotta

Raspberry Coconut Panna Cotta (Paleo, AIP, GAPS)

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  • Author: Eileen Laird
  • Total Time: 4 hours 10 minutes
  • Yield: 5 servings


Panna Cotta Ingredients

  • 1/4 cup fresh lemon juice
  • 2 tsp. gelatin
  • 2 cups coconut milk (divided)
  • 1/4 cup honey
  • 10 oz. fresh or frozen raspberries

Raspberry Sauce Ingredients

  • 5 oz. fresh or frozen raspberries
  • 2 Tbsp. honey
  • 1/2 tsp. vanilla


Panna Cotta

  1. Squeeze the lemon juice into a small bowl. Add gelatin and allow to “bloom” for a few minutes.
  2. In a small pan, heat 1 cup coconut milk over medium heat. Add honey and the gelatin-lemon juice mixture. Stir until dissolved.
  3. Pour the pan mixture into the blender, along with the remaining 1 cup coconut milk and raspberries. Blend at low speed until smooth.
  4. Pour it into small ramekins. I used 6 oz. ramekins, and got 5 servings. Cover with plastic wrap and refrigerate until set (at least 4 hours).


  1. You can make the sauce in advance, or wait until right before serving.
  2. Heat the sauce ingredients in a small pan over medium heat. Use a spoon to squish the raspberries as they warm up and break down. As soon as the sauce starts to simmer, stir well and remove from heat.
  3. Strain through a fine mesh strainer. Makes approximately 1/3 cup.


  1. To serve, dip the bottom of each ramekin in a bowl of hot water for about 20 seconds. Then turn them upside down onto a serving plate and gentle shake them until the panna cotta slips out of the ramekin onto the dish.
  2. Pour the sauce in a pretty swirl around the panna cotta. Enjoy!


  1. Don't skip the sauce – it's what elevates this dessert to “lick your plate” awesomeness.
  2. If you don't want to mess around with fancy plating, you can definitely eat these in the ramekins. Just pour a little sauce on top.
  • Prep Time: 10 minutes
  • Category: Treats
  • Method: Stovetop

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32 comments on “Raspberry Coconut Panna Cotta (Paleo, AIP, GAPS)”

  1. Can I ask, where do you stand on having sugars at the elimination phase? Between Sarah’s, Mickey’s and your websites I’m still a bit unclear if I should include or exclude honey in the early stages. There does seem to be a lot of AIP recipes out there that include honey. Thanks!

    1. Hi Shona. When it comes to sugar, the amount makes the difference. Some people find that an occasional dessert during the elimination phase makes the other restrictions easier to accept. I know that was true for me. This panna cotta would be a special occasion dessert – not something to make daily, but fine to have as a treat on the weekend. Here’s an article that might help clarify things: http://www.phoenixhelix.com/2016/05/14/where-do-natural-sugars-fit-on-a-healing-diet/

  2. Thank you Eileen, I just purchased two copies of your new book. One for myself(Hashimotos) and one for my brother(RA). I love,”Love is bigger than romance”as I am getting myself set up for my official AIP kickoff on Valentines Day and was so happy to read your words. YES!! Coconut Raspberry Panna Cotta. Wow that’s beautiful.Thank you for all that you do. I’m so glad I found you

    1. Yay! Gale, I’m so glad this recipe and the sentiment is perfect timing for you. The AIP is the ultimate act of self-love. Happy Valentines! 🙂

  3. Very new to all of this the Gelatin in the recipe would that be the same as the Red can Great Lakes Gelatin ?

    1. Yes, Jo Ann. The easy way to tell is that the red can is for anything that needs to gel or set. So, jello, gummies, panna cottas will all use the red can. The green can is used in recipes where it’s meant to dissolve and disappear without affecting the texture (usually in smoothies). Another tip is that people will usually say collagen for the green can, and gelatin for the red can. It’s like learning a new language, isn’t it? But a delicious one!

  4. My daughter is on a low amylose diet and is not supposed to eat gelatin. Is there something I can substitute for the gelatin?

  5. My belly doesnt handle seeded fruits well like blackberries or raspberries.. Maybe if I strain with a cheese cloths next time.. Do you think peaches would work as well? I have some local frozen ones from last summer..

    1. Panna cotta is a very flexible recipe, so feel free to substitute other kinds of fruit. Since peaches are sweeter than raspberries, I would reduce the honey. Maybe add it a tablespoon at a time, until it tastes just right? If you try it, let me know how it goes!

  6. Thanks so much for sharing! The recipe is excellent. Today is Valentine’s and I gave it a try and it turned out f a n t a s t i c!!! Considering my hubby loves white chocolate, I simply made a chocolate sauce instead and poured it on top and the flavors married fantastically 🙂 I kept mine AI friendly thus my tummy was super happy too! Can’t wait to try more of your blog recipes!

    1. I love that this recipe made the Valentine’s rounds, and the variation you made for your husband sounds delicious! Thanks for sharing, Alina.

  7. Oh my goodness. YUM! I made this today to bring to a dinner with friends and it was a huge hit. I used only 1 TBSP of honey in the main part of the recipe and it was delicious!

  8. I’m confused. I’m trying to eat Paleo, yet this recipe has 1/4 cup honey. Doesn’t this contadict the Paleo “no sugar” rule? Loved your “Love is Bigger than Romance” post. I plan to share it with my single friends.

    1. Paleo excludes refined sugars but allows natural sugars in moderation, with the idea that they should be eaten on special occasions, rather than daily. Keep in mind that this recipe makes 5 servings, which makes the amount of honey per serving quite small. Add to that the natural healthy fats of the coconut milk and the antioxidants in the raspberries, and you have a very healthy dessert.

    1. Absolutely you can substitute. Since it’s not a lot of liquid, and the raspberries provide most of the flavor of the dish, you could just use cold water in place of the lemon juice. Alternately, substitute any other juice you like that you think would taste good with raspberries.

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