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coconut maple panna cotta

Coconut Maple Panna Cotta

  • Author: Simone Miller
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Cuisine: Italian


the simplest, most elegant dessert. 


  • 2 teaspoons gelatin (not collagen)*
  • coconut oil (for greasing the ramekins)
  • 1 13.5 ounce can full fat coconut milk
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • pinch finely ground sea salt

optional, for serving:

  • berries
  • cherries
  • peaches
  • plums
  • minced nuts
  • caramel
  • melted chocolate
  • flaked sea salt
  • coulis**


  1. (You could even set up a panna cotta bar, with lots of options out for people to choose from. Like a sophisticated Sundae bar. You fancy, huh?)
  2. In a medium mixing bowl, sprinkle the gelatin over 1 1/2 tablespoons cool water. Set aside to bloom for about 5 minutes.
  3. Lightly grease 4 ramekins or small dishes.
  4. In  a medium sauce pan, heat the coconut milk and maple syrup until steaming. Stir in the vanilla and the sea salt.
  5. Whisk the coconut mixture into the gelatin.
  6. Pour into prepared ramekins and chill overnight, or until set, at least 3 hours.
  7. When ready to serve, run a knife around the edge of the panna cotta and turn each ramekin onto a small plate and garnish with your preferred accompaniments.


*Make sure to use gelatin (like this one) which gels, as opposed to collagen, which does not. 

** To make a quick coulis, simple toss a couple of handfuls of berries into a small sauce pan and heat ’em up. Once there is more color in the liquid than the berries, smoosh the juices through a fine mesh strainer and chill.