Coconut Yoghurt Panna Cotta (Dairy-Free, Low-Carb)

Learn how to make the easiest, no-cook coconut panna cotta with dairy-free yoghurt, sugar-free sweetener, vanilla and gelatin for a nutritious, low-carb and tasty dessert. Great for your gut health, perfect for summer, can be enjoyed for breakfast/brunch and you can make it ahead of time. Top with your favourite fruit or berries and enjoy any time of the year!


Coconut Panna Cotta With Vanilla & Gelatine (Dairy-Free, Paleo, Gluten-Free)

This dairy-free coconut panna cotta is slowly becoming my favourite quick and easy dessert. It requires no cooking or baking, so it’s perfect for those hot summer days or when you’re feeling plain lazy. It’s made with just a handful of ingredients and only takes a few steps. And most importantly, it’s one of those treats that is actually, truly good for you! 

Made with coconut yoghurt and gelatin, this panna cotta is fabulous for your gut health. You’re getting probiotics and amino acids that support the microbiome and digestive tract in one package, plus it uses a sugar-free alternative so it’s low in refined carbohydrates, which also favourable for a healthy gut. Even with all these benefits, it’s delicious, sweet and coconutty with a hint of vanilla and has a luscious, fluffy texture. 

Use the recipe below or jump to the step-by-step instructions and photos below the recipe card.

 

Coconut Yogurt Panna Cotta (Dairy-Free, Low-Carb)

BUT WHAT IS PANNA COTTA?

For those of you who have never had panna cotta before, it is essentially an Italian dessert of sweetened cream that’s thickened and moulded with gelatin. The cream can be flavoured with vanilla, coffee, chocolate, fruit or other ingredients. It has a wobbly, jelly-like texture but much softer and creamier and can come in a cup or a glass or turned out upside down onto a plate. Panna cotta is then served with a sauce or some fruit or other toppings. 

My version is a low-carb, dairy-free panna cotta as I am using coconut yoghurt and it also has a little more tang. I used gelatin but if you want to make a vegetarian or vegan version, you could try agar-agar instead.  

Vanilla Panna Cotta With Coconut Yogurt


 

MORE HEALTHY DESSERTS YOU MIGHT LIKE

WATCH MY TOP 10 HEALTHY VIDEO RECIPES HERE


 

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Coconut panna cotta dairy-free and sugar-free

Coconut Yoghurt Panna Cotta (Dairy-Free, Paleo)

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 1x
  • Category: Dessert
  • Method: No-Bake/Jelly
  • Cuisine: Italian
  • Diet: Gluten Free

Description

This low-carb, dairy-free coconut panna cotta is a delicious dessert that requires minimum effort and no cooking. Tangy, sweet and fluffy, it’s made with coconut yoghurt and gelatin and is nutritious and great for your gut health. You will find more step-by-step photos below this recipe card.


Ingredients

Scale

3 tablespoons/envelopes of unflavored gelatin powder (like this

6 tablespoons cold water

3 cups unsweetened coconut yoghurt (dairy-free, like Coyo brand)

6 teaspoons sugar-free sweetener like Nativa, Swerve, Lacanto 

2 teaspoons vanilla extract 

To serve:

2 cups berries of choice (blueberries, raspberries or diced strawberries)

1/2 cup toasted shredded coconut 


Instructions

  • Add gelatin powder to a small bowl and pour in the cold water. Stir with a fork until well combined and set aside to set. The gelatin will slowly dissolve and firm up. 
  • In the meantime, whisk together the coconut yoghurt, sugar and vanilla in a large bowl.
  • Now, we have to warm up the set gelatin. Place the small bowl inside a large bowl and pour boiling hot water into the larger boil, creating a hot bath for the gelatin bowl. This will heat up the gelatin without actually touching it or adding extra hot water. Stir it with a fork until it slightly melted.
  • Add the melted gelatin mixture to the coconut yoghurt and whisk together for 30 seconds.  
  • Taste the mixture and add a little more vanilla or sweetener if you like. Divide the mixture between 6 ramekins or glasses. Cover and wrap them with Clingwrap individually or place on a tray and cover the tray. Pop in the fridge to set for 2 hours. 
  • To serve, unwrap the glasses and test to see if the mixture has firmed up and feels a little wobbly. Top with mixed berries and toasted coconut flakes or your favourite nuts. You can also top them with granola.

Notes

Alternative toppings: mango, passionfruit, peaches, kiwifruit, caramelised banana, seeds, nuts, granola.

Keywords: Panna Cotta, Gelatin, Gelatine, Coconut, Coconut Yogurt, Dairy-free, Sugar-Free, Low-Carb, Paleo

 

HOW TO MAKE DAIRY-FREE COCONUT PANNA COTTA

STEP 1. Add gelatin powder to a small bowl and pour in the cold water. Stir with a fork until well combined and set aside to set. The gelatin will slowly dissolve and firm up. 

Now, we have to warm up the set gelatin. Place the small bowl inside a large bowl and pour boiling hot water into the larger boil, creating a hot bath for the gelatin bowl. This will heat up the gelatin without actually touching it or adding extra hot water. Stir it with a fork until it slightly melted.

How to dissolve gelatin for panna cotta

STEP 2. In the meantime, whisk together the coconut yoghurt, sugar-free sweetener and vanilla in a large bowl. Add the melted gelatin mixture to the coconut yoghurt and whisk together for 30 seconds.  

How to make panna cotta with coconut yoghurt

 

STEP 3. Taste the mixture and add a little more vanilla or sweetener if you like. Divide the mixture between 4-6 ramekins or glasses. Cover and wrap them with Clingwrap individually or place on a tray and cover the tray. Pop in the fridge to set for 2 hours. 

Making coconut panna cotta in glasses

To serve, unwrap the glasses and test to see if the mixture has firmed up and feels a little wobbly. Top with mixed berries and toasted coconut flakes or your favourite nuts. You can also top them with granola.

Dairy Free Panna Cotta With Coconut Yogurt & Vanilla

Coconut Panna Cotta (Low-Carb, Dairy-Free)
BY IRENA MACRI

About the author: I share tasty recipes, tips, and meal plans to help you get healthier and lose weight. I am a qualified nutrition coach with an Advanced Diploma in Nutrition & Weight Management. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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2 Comments
  1. This recipe is great and I’ve used it as a framework to make other desserts with gelatin after learning how to properly heat it up. I also made this recipe in a larger bowl instead of individual ramekins and it works just as well. It’s perfect every time.

    1. Thanks, Carly 🙂 Glad you enjoyed it and that it’s inspired you to make other recipes off this template.

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