Coconut Yoghurt Panna Cotta (Dairy-Free, Low-Carb)

Learn how to make the easiest, no-cook coconut panna cotta with dairy-free yoghurt, sugar-free sweetener, vanilla and gelatin for a nutritious, low-carb and tasty dessert. Great for your gut health, perfect for summer, can be enjoyed for breakfast/brunch and you can make it ahead of time. Top with your favourite fruit or berries and enjoy any time of the year!


Coconut Panna Cotta With Vanilla & Gelatine (Dairy-Free, Paleo, Gluten-Free)
 

Coconut Yoghurt Panna Cotta

This dairy-free coconut panna cotta is slowly becoming my favourite quick and easy dessert.

It requires no cooking or baking, so it’s perfect for those hot summer days or when you’re feeling plain lazy. It’s made with just a handful of ingredients and only takes a few steps. And most importantly, it’s one of those treats that is actually, truly good for you! 

Made with coconut yoghurt and gelatin, this panna cotta is fabulous for your gut health. You’re getting probiotics and amino acids that support the microbiome and digestive tract in one package, plus it uses a sugar-free alternative so it’s low in refined carbohydrates, which is also favourable for a healthy gut. Even with all these benefits, it’s delicious, sweet and coconutty with a hint of vanilla and has a luscious, fluffy texture. 

Use the recipe below or jump to the step-by-step instructions and photos below the recipe card.

Coconut Yogurt Panna Cotta (Dairy-Free, Low-Carb)

What Is Panna Cotta?

For those of you who have never had panna cotta before, it is essentially an Italian dessert of sweetened cream that’s thickened and moulded with gelatin.

The cream can be flavoured with vanilla, coffee, chocolate, fruit or other ingredients. It has a wobbly, jelly-like texture but is much softer and creamier and can come in a cup or a glass or turned out upside down onto a plate. Panna cotta is then served with a sauce or some fruit or other toppings. 

My version is a low-carb, dairy-free panna cotta as I am using coconut yoghurt and it also has a little more tang. I used gelatin but if you want to make a vegetarian or vegan version, you could try agar-agar instead.  

Vanilla Panna Cotta With Coconut Yogurt

 

More Healthy Desserts


Full Recipe & Ingredients

Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.

Coconut panna cotta dairy-free and sugar-free

Coconut Yoghurt Panna Cotta (Dairy-Free, Paleo)

Prep Time: 20 minutes
Cook Time: 0 minutes
Author: Irena Macri
Servings: 4
Course: Dessert
Cuisine: Italian
Print Pin Save
5 from 1 vote
Calories: 569kcal
This low-carb, dairy-free coconut panna cotta is a delicious dessert that requires minimum effort and no cooking. Tangy, sweet and fluffy, it's made with coconut yoghurt and gelatin and is nutritious and great for your gut health. You will find more step-by-step photos below this recipe card.

Ingredients 

  • 3 tablespoons gelatin powder unflavored, ~3 packets like this
  • 6 tablespoons cold water
  • 3 cups coconut yoghurt unsweetened and dairy-free, like Coyo brand
  • 6 teaspoons sugar-free sweetener like Nativa, Swerve, Lacanto
  • 2 teaspoons vanilla extract

To serve:

  • 2 cups berries of choice e.g. blueberries, raspberries or diced strawberries
  • 1/2 cup shredded coconut toasted

Instructions

  • Add gelatin powder to a small bowl and pour in the cold water. Stir with a fork until well combined and set aside to set. The gelatin will slowly dissolve and firm up. 
  • In the meantime, whisk together the coconut yoghurt, sugar and vanilla in a large bowl.
  • Now, we have to warm up the set gelatin. Place the small bowl inside a large bowl and pour boiling hot water into the larger boil, creating a hot bath for the gelatin bowl. This will heat up the gelatin without actually touching it or adding extra hot water. Stir it with a fork until it slightly melted.
  • Add the melted gelatin mixture to the coconut yoghurt and whisk together for 30 seconds.  
  • Taste the mixture and add a little more vanilla or sweetener if you like. Divide the mixture between 6 ramekins or glasses. Cover and wrap them with Clingwrap individually or place on a tray and cover the tray. Pop in the fridge to set for 2 hours. 
  • To serve, unwrap the glasses and test to see if the mixture has firmed up and feels a little wobbly. Top with mixed berries and toasted coconut flakes or your favourite nuts. You can also top them with granola.

Notes

Alternative toppings: mango, passionfruit, peaches, kiwifruit, caramelised banana, seeds, nuts, granola.

Nutrition

Calories: 569kcal | Carbohydrates: 33g | Protein: 9g | Fat: 48g | Saturated Fat: 45g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 76mg | Potassium: 84mg | Fiber: 9g | Sugar: 18g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 2mg
Keywords: Low-Carb, Paleo, Coconut, Dairy-Free, Panna Cotta, Gelatin, Gelatine, Coconut Yogurt, Sugar-Free
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
 

How To Make Dairy-Free Coconut Panna Cotta (Photos)

STEP 1. Add gelatin powder to a small bowl and pour in the cold water. Stir with a fork until well combined and set aside to set. The gelatin will slowly dissolve and firm up. 

Now, we have to warm up the set gelatin. Place the small bowl inside a large bowl and pour boiling hot water into the larger boil, creating a hot bath for the gelatin bowl. This will heat up the gelatin without actually touching it or adding extra hot water. Stir it with a fork until it slightly melted.

How to dissolve gelatin for panna cotta

STEP 2. In the meantime, whisk together the coconut yoghurt, sugar-free sweetener and vanilla in a large bowl. Add the melted gelatin mixture to the coconut yoghurt and whisk together for 30 seconds.  

How to make panna cotta with coconut yoghurt
 

STEP 3. Taste the mixture and add a little more vanilla or sweetener if you like. Divide the mixture between 4-6 ramekins or glasses. Cover and wrap them with Clingwrap individually or place on a tray and cover the tray. Pop in the fridge to set for 2 hours. 

Making coconut panna cotta in glasses

To serve, unwrap the glasses and test to see if the mixture has firmed up and feels a little wobbly. Top with mixed berries and toasted coconut flakes or your favourite nuts. You can also top them with granola.

Dairy Free Panna Cotta With Coconut Yogurt & Vanilla
Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Comments

2 Comments
  1. 5 stars
    This recipe is great and I’ve used it as a framework to make other desserts with gelatin after learning how to properly heat it up. I also made this recipe in a larger bowl instead of individual ramekins and it works just as well. It’s perfect every time.

    1. Thanks, Carly 🙂 Glad you enjoyed it and that it’s inspired you to make other recipes off this template.

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