This panna cotta is smooth and creamy. It needs just 3 ingredients and doesn’t require dairy, gelatin, or cream to make it. It takes only about five minutes to prepare. It’s an easy dessert that can be made ahead of time for an event.
Panna Cotta on a plate with a spoon

This coconut panna cotta is so easy to make. It has a texture like traditional panna cotta but doesn’t need any gelatin or cream. You may likely have all the ingredients in your pantry to make this dessert.

Ingredients

  • Coconut milk
  • Sugar
  • Cornstarch

Coconut milk: Make sure to use unsweetened drinking coconut milk. The recipe does not work with canned coconut milk meant for baking. Coconut milk is used to make this panna cotta dairy-free and gives it a nice subtle coconut flavor.

Sugar: Regular granular sugar is used to sweeten the panna cotta.

Cornstarch: Cornstarch is used to thicken the panna cotta.

How to Make Dairy-Free Panna Cotta

  • The coconut milk, sugar and cornstarch are whisked together in a small saucepan until combined. Place the mixture over medium heat until the mixture thickens and starts to bubble.
  • Remove the mixture from the heat and pour into small heatproof bowls, cups, ramekins or other small heatproof molds.
  • Place into the fridge to set, about 3 hours. Once set, flip the panna cotta upside down onto a plate to unmold it. You can top with berries, jam or other toppings for garnish.

Panna Cotta topped with berries

Texture

While this is not traditional panna cotta, it has a texture like panna cotta. It is smooth, silky, and creamy. It sets firmer than a pudding but is still a little bit wobbly, like a classic panna cotta.
A bite taken from a piece of Panna Cotta

Expert Tips

  • Make sure to use drinking coconut milk. Canned coconut milk contains too much fat and does not work.
  • You can likely substitute with other granular sweeteners, but it may change the color of your panna cotta.

Panna Cotta served with fruit

More Creamy Desserts

5 from 1 vote

3 Ingredient Panna Cotta

This creamy coconut panna cotta is fully vegan—no dairy, eggs, or gelatin needed. Just three simple ingredients and a few minutes on the stove yield a smooth, spoonable treat. Serve it on its own or top with fruit, jam or other toppings for garnish.
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
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Ingredients

  • 2 cups (16 fl oz) unsweetened drinking coconut milk
  • 1/4 cup (50g) granulated white sugar
  • 3 tbsp (25g) cornstarch

Instructions
 

  • In a small saucepan, whisk together the coconut milk, sugar, and cornstarch until smooth and evenly combined.
  • Place over medium heat and cook, whisking every few seconds so that the mixture does not stick to the bottom of the pan, until the mixture thickens and begins to bubble, about 4 to 5 minutes. There should be bubbles all across the surface when it's ready. The mixture will be very thin for the first few minutes and will only thicken at the very end.
  • Remove from heat and pour into ramekins or other heatproof small cups, bowls, or molds. Let cool slightly, then cover and place into the fridge to set. They should take around 3 hours to set, but you can also let them set overnight. Once set, flip the ramekins upside down onto small plates to unmold. If desired, you can garnish with berries or jam before serving.
  • Uneaten panna cotta can be stored in an airtight container in the fridge for about 3 days.

Notes

  • I have only tested this with regular unsweetened coconut milk. I did not test with sweetened coconut milk or low fat coconut milk. The recipe may not work or set with sweetened coconut milk or low fat coconut milk.
Serving: 1serving, Calories: 93kcal, Carbohydrates: 17g, Fat: 3g, Saturated Fat: 3g, Sodium: 16mg, Fiber: 0.1g, Sugar: 12g, NET CARBS: 17
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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