Dairy Free Chocolate Panna Cotta

After much debate about what to call this and the most amazing array of suggestions from everyone on my Facebook page, I have decided on panna cotta because the ingredients seem the most similar. It could just as easily be called a blancmange or a pudding – call it whatever works for you but definitely make this easy and delicious dessert!

I make this with coconut cream as it has the best taste and consistency, plus I like the fat that it adds. It is high in Medium-Chain Triglycerides (MCT) which have many health benefits including weight and appetite control. For those of you who can’t eat coconut this also works with almond milk (and likely any other kind of milk) but the taste and consistency is not the same.

Cacao is not only delicious but is high in antioxidants and many minerals including magnesium and zinc which have been shown to be important in mood.

This recipe also uses Great Lakes Gelatin which is 100% grass fed beef gelatin and is super nourishing. Great for skin, hair, nails, joints and digestion. An excellent source of dietary collagen and amino acids glycine and proline which we need not only for the things I have already mentioned above but also for immune function and weight regulation. Glycine is also anti-inflammatory and can help improve sleep.


400 ml full fat coconut cream – I use honest to goodness as it is additive free and the tin is BPA free.

200 ml water (preferably filtered)

2 free range eggs

1/4 cup raw cacao or cocoa (no sugar or other additives)

2 tablespoons raw honey / rice malt syrup / maple syrup or other sweetener of choice.

1 teaspoon vanilla powder (use vanilla extract or vanilla bean paste if you don’t have the powder)

small pinch of sea salt

2 teaspoons Great Lakes Gelatin

Optional: 1/2 teaspoon cinnamon


Place all of the ingredients except the gelatin into a medium sized saucepan and whisk together until combined.

Place saucepan over medium heat and whisk continuously until the mixture thickens and coats the back of a spoon. This will take around 10 minutes depending on your stove. Coconut cream will thicken more than almond milk which doesn’t coat the spoon as well.

Make sure not to overcook it or let it boil.

Remove from heat and gradually whisk in the gelatin – this part takes a bit of co-ordination as you whisk with one hand and sprinkle the gelatin with the other but that is great for using both sides of your brain at once! If you pour too much gelatin in at once you will get lumps so go slow with the sprinkling!

Pour into ramekins, a large bowl or moulds and set in the fridge. They should be ready after an hour or 2 and last in the fridge for several days.

Dairy Free Chocolate Panna Cotta






I love to hear from you if you try my recipes or have any adaptations that work well.

Dairy Free Chocolate Panna Cotta





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13 thoughts on “Dairy Free Chocolate Panna Cotta

  1. This looks delicious Monique! I’m looking at getting some gelatin so will be keen to give this a go when I do. 🙂

  2. I do this in thermomix, following the custard recipe for time and heat. Then just whiz through the gelatine at the end, so yum!

    • Thanks for that tip Sue!
      I don’t have a thermomix so it is good to have someone share how to do it in one. 🙂

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