Custards, creams, and brulées don't instantly come to mind when you think "dairy-free," but that's the reason to make them! This Dairy-Free Panna Cotta has a coconut milk base, and is topped with a delicious strawberry rhubarb compote. It's the perfect cool dessert for summertime that everyone can enjoy!
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Why you'll love this recipe
- This recipe is dairy-free, but is something that everyone will enjoy! You might also love this Dairy-Free Chocolate Mousse!
- Panna cotta is a delicious, cool dessert to enjoy on a warm summer day.
- The strawberry and rhubarb compote is packed full of delicious summer flavors, but you could easily make this with a different fruit combination, too!
- In a strawberry mood? Try this Sourdough Discard Strawberry Galette and this Sourdough Discard Strawberry Cake.
- This easy recipe comes together with under 30 minutes of hands-on time.
Ingredients
Panna cotta is a very simple dessert and you only need a few key ingredients to bring this recipe together!
- Coconut milk: I like to use 1 can (13.5 oz.) of full-fat coconut milk, and one can (13.5 oz.) of light coconut milk. You can absolutely use two cans of full-fat, or two cans of light, or a different milk altogether.
- You may have a little separation if you use two milks with different fat content. Using two cans of the same fat-content milk will lead to a smoother dessert, but overall, the flavor will not be impacted, even if there is a little separation.
- Powdered gelatin: Use unflavored powdered gelatin to make the panna cotta firm up. Unfortunately there is not an easy vegan substitution for gelatin.
- Fresh strawberries: Fresh is best, but frozen would work as well. You'll want a small dice for the strawberries. A little texture to the compote is a good thing, but you want to be able to get a spoonful that has panna cotta as well as a little rhubarb and a little strawberry all in one bite, so you don't want to leave the berries too big!
- Fresh rhubarb: Again, fresh is best, but frozen would work as well. Slice the rhubarb into ½-inch pieces.
See the full recipe and directions below.
Substitutions & Variations
With this recipe, the milk choice is key. There are lots of options here, but below are a few recommendations:
- Use full-fat coconut milk - Use two cans of full-fat coconut milk, which will help with any separation that you might see when using one can of full-fat, and one can of light. I do not recommend using coconut cream as that will not give you the texture you're after.
- Use non-dairy milk - I have made this recipe using almond milk, and it's very tasty, but it's very soft. Remember that less fat means the panna cotta will be softer and not as firm when it sets up.
- Use different fruit toppings: Strawberry and rhubarb is a classic flavor combination, but you can try other fruits as well!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Dairy-Free Panna Cotta
Panna cotta is very easy to make, but there are a few things you want to watch out for. The full recipe with detailed directions is at the bottom of this post.
Pour the coconut milk into a small saucepan and sprinkle with the gelatin. Let sit until it looks wrinkled.
Add the sugar and stir until dissolved. Do not boil the liquid. Transfer to small ramekins or cups.
Combine your fruits, sugar, and water in a small skillet to create the compote.
Let simmer a few minutes, then cool. Once your panna cottas are firm and your compote is cool, you can assemble your dessert.
Expert Baking Tips
- Do not boil the milk. The gelatin and the sugar will dissolve quickly so be ready. If you see the milk starting to steam, remove the pan from the heat and keep stirring.
- Strain the milk mixture into the cups. This will help remove any lumps remaining from the sugar and gelatin melting.
- Make sure to let them cool long enough. You want your panna cotta to be completely firmed up, and your compote to be completely chilled. This is a cool dessert, not a warm one, so make sure it's fully chilled!
- Use your decorative cups and glassware! This is a beautiful dessert that looks really wonderful in glasses where you can see the layers of the panna cotta and the fruit.
- Think about fat content. The amount of fat in the milk determines the consistency of the panna cotta. Less fat means the panna cotta will be softer (or looser). A very sturdy panna cotta, especially if you're using molds, has high fat content.
Panna Cotta Molds vs. Cups
I like to use cups or ramekins because I like the way they look, and they're easy to make and serve. If you want to use molds where you create a shape with the panna cotta, and serve on a plate, you need to be even more mindful of the fat content of your recipe. If you're using something with very low fat, it will generate a very soft panna cotta, and it will not hold a shape well.
I do not recommend using molds with this recipe unless you're two cans of very high-fat coconut milk. I prefer to use low glassware for a clean, minimal, modern presentation.
Storage
Refrigerator Storage: Store the panna cotta in cups covered with plastic wrap. Store the fruit compote in a separate airtight container. When they're stored separately, these will stay fresh for up to 5 days. If they've been mixed (the fruit compote is on top of the panna cotta), it's best to eat them within 24 hours as the fruit juices will start bleeding into the custard.
Recipe FAQs
Yes! Both fresh and frozen fruit work well for making the compote.
Unfortunately there is not a simple substitution for gelatin to make this recipe vegan.
More Summer Dessert Recipes
If you tried this Dairy-Free Panna Cotta or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Dairy-Free Panna Cotta with Stawberry Rhubarb Compote
Equipment
Ingredients
- 2 cans (13.5 oz.) coconut milk one can full-fat, one can reduced-fat
- 3 teaspoons powdered gelatin
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- pinch kosher salt
- 1 cup fresh strawberries hulled and coarsely chopped
- 1 cup fresh rhubarb cut into ½ inch pieces
- 1 Tablespoon granulated sugar
- 1 Tablespoon water
Instructions
Make the Panna Cotta
- Pour the coconut milk into a small saucepan and sprinkle with gelatin. Let sit for 5 minutes, or until the surface of the milk looks wrinkled and the gelatin is slightly dissolved.
- Place the saucepan over low heat to warm the coconut milk gently, whisking frequently. The milk should never boil or simmer; if you start to see steam, remove the pan from the heat and continue stirring. The gelatin will dissolve quickly as it warms; this will likely only take 2-3 minutes.
- Stir the sugar into the warm milk mixture and whisk until dissovled, about 1-2 minutes.
- Remove the saucepan from the heat; whisk in vanilla extract and a pinch of salt. Pour the mixture into small ramekins, cups or bowls, cover with plastic wrap and chill in the refrigerator 1-2 hours until firmed.
Make the strawberry Rhubarb Compote
- Combine the rhubarb, sugar and water in a small skillet or saucepan over medium heat, stirring until the sugar dissolves. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 2-3 minutes.
- Add strawberries and simmer uncovered, stirring occassionally, until strawberries are tender, 2-3 minutes. Transfer to a bowl and chill for at least 30 minutes.
- To assemble, top the chilled panna cotta with the strawberry rhubarb compote and garnish with a mint sprig.
Jessica Vogl says
Easy and delicious, and I love to make this when we're hosting guests as it's a beautiful dessert.