Recipe: Coconut Panna Cotta

Recipe: Coconut Panna Cotta

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This delicious dessert was an experiment of mine. Altering and combining 2 great recipes from Pete Evans and The Merry Maker Sisters birthed this amazing dessert. This will satisfy you without the sugar hit and includes healthy fats and whole ingredients. The soft texture of the panna cotta in combination with the crunch of the gingerbread has mouths watering!

Gluten, grain, dairy and sugar free. Low carb, keto, and paleo friendly.

Preparation time:  5 hours: 1 hour preparation time, 30 mins baking time, 4 hours setting time

Makes: 8 serves

Nutritional information:  417 calories      Protein-43.8g   Carbs – 4.8g     Healthy Fat-50.8g


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For the panna cotta

  • 2 ¼ teaspoons gelatine powder
  • 750 ml (3 cups) coconut cream or coconut milk (Note that coconut cream works better than coconut milk for this recipe due to its higher fat content)
  • 2 teaspoons vanilla essence/extract/paste
  • 1-2 tablespoons of stevia (I used Natvia) depending on how sweet you want it
  • 1 punnet of fresh blueberries (could use frozen)

For the gingerbread base

  • 300g almond meal
  • 1 ½ tablespoons ground ginger
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons nutmeg
  • ½ teaspoon baking powder (gluten free)
  • 1/4 cup coconut oil melted
  • 2 tablespoons of raw honey or (sugar free option) 2 tablespoons of natvia dissolved in a tiny amount boiling water (just enough to cover the granules and mix)
  • 1 teaspoon vanilla extract
  • 1 egg
  • (spices can be adjusted to suit taste)


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Start with the panna cotta

  1. Sprinkle the gelatine over the coconut cream or milk at room temperature, and leave to sit for 2 minutes to absorb the liquid and expand.
  2. Place the coconut cream mixture in a saucepan over medium heat. Add the vanilla and bring to a simmer, stirring constantly.  Note: Depending on whether you use coconut cream or milk may affect how much of the vanilla you can taste. I kept adding more until I was satisfied I could taste enough vanilla.
  3. Immediately remove from the heat, then mix in the stevia to taste. Note: I like a sweet panna cotta so I kept adding as I went until it tasted sweet enough.
  4. Allow to cool completely before pouring into the moulds.

While the panna cotta mixture is cooling, start on the gingerbread

  1. Preheat oven to 160°C
  2. In a large bowl mix the almond meal, cinnamon, ginger, nutmeg and baking powder. Leave this aside.
  3. In a food processor, whiz the coconut oil, raw honey, vanilla extract and egg until combined.
  4. Add the dry ingredients to the food processor and whiz to form a dough (the mixture will be quite moist)
  5. Take out the mixture and knead a little to form a ball.
  6. Place the mixture between 2 pieces of baking paper and roll out to 3mm thick.
  7. Place this into the refrigerator for 30 minutes.
  8. Once refrigerated, cookie-cut into circles roughly the same size as you panna cotta moulds (I used a jar the same size) place carefully onto a lined baking tray (you will need 2 trays).
  9. Place into the preheated oven and bake for 25 minutes or until golden brown.
  10. Allow to cool completely.

Return to your panna cotta

  1. Divide the blueberries evenly between five moulds. Note: I used silicon muffin trays but you could also use panna cotta moulds.
  2. Pour in the cooled coconut cream mixture until it almost reaches the rim. Transfer the moulds to the refrigerator and leave for 4 hours, or until set.

Putting it all together

  1. Place your gingerbread base on a plate
  2. Carefully remove the panna cotta from the moulds directly on top of the base. Sprinkle with cinnamon and more blueberries if you wish


Watch the oven especially if your cookies are super thin. They will cook faster! Overcooked cookies lose their gingerbread taste


PDF Version of this recipe: Coconut Panna Cotta

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