Coconut Panna Cotta Recipe (Keto, Gluten Free)

This coconut panna cotta recipe puts a tropical twist on the classic Italian dessert. Creamy coconut milk is used in place of heavy cream, while granulated monk fruit sweetener provides a low-carb alternative to traditional sugar. It's a luscious dessert full of coconut flavor — and it couldn't be easier to make!

Panna cotta might just be the most simple dessert to make. You'll heat the coconut milk mixture, pour it into ramekins, and refrigerate.

However, there are a few important tips for achieving the perfect panna cotta texture- set but not rubbery- so if this is unchartered territory for you, I'll break it down to help you prepare flawless coconut panna cotta.

delicious keto panna cotta recipe

When it's summer here in Arizona, I daydream about a tropical desert oasis with a tolerable climate under 100°F... if only!

Luckily, refreshing desserts like this Keto Key Lime Pie, Keto Strawberry Shortcake, and Keto Lemon Ricotta Cheesecake Bars have been keeping me sane. 

And lately I've been obsessing over this Keto Coconut Panna Cotta. It's such a simple and elegant dessert, and I'm not sure why it hasn't been on my radar until now.

If you're familiar with traditional Italian panna cotta, you'll know that it's typically made with heavy cream, sugar, and gelatin.

In this keto-friendly/vegan version, we'll be using coconut milk as a dairy-free option and granulated monk fruit sweetener with allulose as a low-carb alternative to sugar. 

It still has that custard-like texture and creamy mouthfeel, but with delicious coconut flavor. The prep time takes just a few minutes and the ingredient list is extra short: ideal for special occasions or summer gatherings or any other time when you could use a decadent treat. 

why this recipe works

Coconut milk is truly the ultimate substitute for heavy cream in this recipe. Its high-fat content and creamy texture make it perfect for creating the rich and velvety base of the panna cotta.

Make sure you're using full-fat coconut milk (from a can, not a carton) because the coconut cream will give you the best consistency.

The granulated monk fruit sweetener with allulose is also a key ingredient. It provides the necessary sweetness without adding any carbs, making this creamy dessert the ideal treat for a low-carb and keto diet. 

Just make sure that the monk fruit sweetener you use is a monk fruit-allulose blend, not monk fruit and erythritol, as erythritol is prone to crystallizing once it is chilled.

Allulose is a natural sugar with zero net carbs and no aftertaste, perfect for anyone who's not a fan of erythritol's cooling effect. This is why monk fruit with allulose is my new favorite granulated sweetener blend.

With simple ingredients and a straightforward process, this easy, healthy dessert is an excellent go-to.

My coconut panna cotta is:

• The perfect dessert that's equally simple yet impressive;
• Dairy-free and keto-friendly;
• Easy to make with just a few ingredients;
• Has such a rich and creamy texture you won't even miss the heavy cream.

ingredients for coconut milk panna cotta

• Gelatin. Make sure to use unflavored gelatin like Knox. This thickening agent will help the panna cotta set. 
• Cold water. A little bi of water is needed to bloom the gelatin and ensure it sets properly.
• Full-fat coconut milk. I used canned coconut milk. I advise against using light coconut milk as it won't be as creamy.
• Granulated monk fruit sweetener with allulose. Remember to get monk fruit sweetener with allulose, not erythritol! You can also use plain allulose but you will need to increase the amount slightly since it's not as sweet. 
• Salt. Just a pinch to enhance the flavors.
• Vanilla extract. This adds a nice, subtle flavor to the panna cotta.
• Coconut extract. This intensifies the coconut flavor and gives it that tropical taste. Only a little bit is needed. If you prefer, you can omit it entirely, too.

topping options

I love to get creative and switch up the toppings each time I make this coconut panna cotta. Here are some of my favorite topping ideas:

• My mixed berry sauce from Ricotta Cheesecake Bars recipe
• Macerated strawberries (like in my Keto Strawberry Shortcake) 
• Flaked, unsweetened coconut
• Fresh berries or other fruit of choice
• Chopped nuts (pistachios, almonds, pecans, etc.)
• Dark chocolate shavings or drizzle

how to make creamy coconut panna cotta

If you've never made panna cotta before, you might be a little uncertain about how it's going to turn out. But the incredible thing about panna cotta is it's incredibly easy to make and when done right, the results are impressive.

Here's a look at the steps but be sure to check out the printable recipe card at the bottom of the page for all of the details. 

Take ¼ cup of the hot coconut milk mixture, then whisk it into the bowl of bloomed gelatin. Pour that back into the saucepan so the gelatin dissolves. 

Remove the pan from heat and stir in the vanilla and coconut extract.

how to unmold panna cotta

While you don't have to unmold panna cotta, it's a fun and pretty way to serve it.

You can certainly keep things simple by pouring the panna cotta custard into wine glasses or serving the dessert straight from the ramekins, but if you choose to unmold the panna cotta, follow these easy steps:

1. Remove the chilled panna cotta from the refrigerator. 
2. Add warm / hot water (not too hot) to a small bowl. 
3. Run a sharp knife along the inside edge of the ramekin to help the panna cotta release from the sides. Set the base of the ramekin into the water for about a minute. If the water is warm, you'll likely need to leave it in a couple of minutes. Remove the ramekin and dry the outside with a clean dish towel. 
4. Place a small serving plate on top of the ramekin, then gently invert it so it's upside-down on the plate. 
5. Gently wiggle the ramekin to release the panna cotta. If needed, you can use a spoon to help it unmold and fall on the plate. 
6. Serve with your favorite toppings. 

pro tips for the best results

• Make sure you’re using a granulated monk fruit sweetener with allulose OR plain granulated allulose. Regular monk fruit sweetener blends made with erythritol are not ideal because erythritol is prone to crystallizing once it is chilled. You could substitute it, but you may end up with small bits of crystallized sweetener. If using granulated allulose, I recommend using ⅓ cup since plain allulose is less sweet. 

• Lightly grease the ramekins with avocado oil or coconut oil. If you notice bits of oil floating at the top of the panna cotta after you pour the heated mixture into the ramekins, simply spoon it out. 

• If you'd like to use vanilla bean paste, feel free to substitute. It will give the panna cotta those lovely vanilla specks, too. 

• For extra ease, pour the panna cotta mixture into pretty wine glasses and serve.

storage

Store panna cotta in an airtight container in the fridge for up to 4 days. It's best enjoyed cold.  

you might also love...

• This keto coconut cake is a breeze to make and perfect for any celebration. Ready in just 15 minutes, baked in a Bundt pan, and topped with a glaze, it's the ultimate low-carb dessert. Try it out! 
• If you're a fan of custard, you will love this keto creme brûlée recipe! It's perfectly sweet and low in carbs, with a creamy mouthfeel and unbeatable flavor. 
• No need for breadcrumbs when you can use coconut flakes, pecans, and butter. This pecan coconut crusted salmon is the perfect blend of sweet, nutty, and savory flavors. Plus, it's keto-friendly and easy to make. Get ready for a delightful crunch with each bite!