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Panna cotta topped with berries in a small glass with a wooden spoon and mint sprig.

Dairy-Free Panna Cotta with Stawberry Rhubarb Compote

Jessica Vogl
A delicious dairy-free dessert topped with a strawberry rhubarb compote - a perfect summer treat!
5 from 1 vote
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 2 cans (13.5 oz.) coconut milk see notes on fat content
  • 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.

Notes

For the coconut milk, I recommend using either two cans of full-fat coconut milk, or one can of full-fat and one can of light coconut milk. Do not use coconut water or coconut cream. 
Keyword Dairy-Free, dessert, panna cotta, rhubarb, strawberry
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