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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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