Pomegranate Panna Cotta with Coconut Milk (Paleo, Dairy-Free)
A silky, dairy-free panna cotta made with coconut milk and topped with a vibrant pomegranate jelly and fresh arils – an elegant, make-ahead dessert for any celebration.
- Prep10 min
- Cook4h
- Total4h 10m
- DifficultyEasy
- Servings4
This panna cotta is a showstopper that comes together with minimal effort. The coconut milk base is naturally sweet and creamy, while the pomegranate topping adds a bright, fruity contrast. It's a perfect make-ahead dessert for holiday dinners or dinner parties, and it's completely dairy-free and paleo-friendly.
The recipe uses gelatin to set both the creamy base and the glossy jelly layer. You can prepare it in individual jars or ramekins, making serving effortless. The result is a delicate, wobbling dessert that looks as beautiful as it tastes.
Ingredients
For the panna cotta
For the pomegranate jelly
For the topping
Converted amounts are rounded.
Method
- In a small bowl, add the water and sprinkle the gelatin over it. Let it sit for 5 minutes to bloom.
- In a saucepan over medium heat, combine the coconut milk and honey. Stir until it just starts to simmer and the honey has dissolved.
- Lower the heat, add the vanilla extract and the bloomed gelatin. Whisk for a few minutes until the gelatin is completely dissolved.
- Pour the mixture into small jars or ramekins. Refrigerate for at least 2 hours, until set.
- Once the panna cotta is chilled, dissolve the gelatin in the hot water, stirring well. Add the pomegranate juice and stir. Let it cool for 5 minutes.
- Carefully pour the pomegranate mixture over the set panna cotta. Return to the fridge for another 2 hours, until the jelly is firm.
- Before serving, sprinkle pomegranate arils on top.
💡 Tips
- Use full-fat coconut milk for the creamiest texture.
- If you prefer a sweeter dessert, add a little extra honey or maple syrup.
- For a cleaner look, wipe any drips from the sides of the jars before the jelly sets.
Inspired by a recipe from Downshiftology