Dairy-Free Coconut Lime Panna Cotta with Matcha

Panna cotta means “cooked cream” in Italian, and it’s traditionally made with cream, milk and gelatin. This coconut lime panna cotta keeps the silky-smooth texture while staying completely dairy-free. I like to whisk it together on a Sunday afternoon and let it chill overnight. By Monday, there’s a cool, creamy treat waiting for me every time I open the fridge.

The sweetness here is intentionally light, coming mainly from the full-fat coconut milk and a spoonful of honey, to let the tropical flavor really come through. Lime adds brightness, while a pinch of matcha brings an earthy, grassy note. It’s indulgent but still right at home in an anti-inflammatory kitchen.

How this Dairy-Free Panna Cotta recipe fits AIP and Paleo

This dairy-free coconut lime panna cotta is suitable for both AIP and Paleo when made with a clean, additive-free coconut milk. Look for brands without guar gum or other stabilizers, which are often derived from legumes and aren’t compliant. Note that some natural separation can happen when using pure coconut milk. If that happens, know that it’s normal and completely safe to eat. Thoroughly emulsifying the mixture before heating helps, and adding a small amount of coconut yogurt encourages a thicker, more stable texture while it sets.

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Pour the coconut milk into a small saucepan and give it a whir with an immersion blender to emulsify the fat particles back into the milk. Or run it through a standard countertop blender before adding to the saucepan. Don’t skip this step, even if the coconut milk hasn’t separated yet. Blending will help prevent the coconut milk from separating while the panna cotta sets. Then, sprinkle the gelatin over the top and let it sit for a few minutes to bloom.

While the gelatin blooms, zest and squeeze three to four limes. Then, measure out a quarter cup of lime juice and two tablespoons of zest.

Warm the coconut milk over low heat and stir to dissolve the gelatin. Then add in the coconut yogurt, lime juice, matcha, honey and salt. I wait to add the lime zest until the very end, since it’s delicate and can burn easily. Keep the heat just below a simmer — the milk should be warm and steaming, but not bubbling or simmering. Steep for about five minutes, then remove the saucepan from the heat and gently stir in the lime zest. Give it a taste and add a little extra matcha powder if you like, an extra dollop of honey or another squeeze of lime, depending on your taste.

What is Matcha?

Matcha is a powder made from finely ground green tea leaves. To prepare it, it’s typically whisked or frothed into hot water. It’s thought that there are greater health benefits from drinking the entire tea leaf, but I love it for its distinct flavor – it tastes like the smell of freshly cut grass. Green tea does contain a small amount of caffeine, so if you’re sensitive, you may wish to avoid this ingredient.

Pour the panna cotta into ramekins or heat-safe jars. Let them cool for about 15 minutes uncovered. Once the milk is no longer steaming, cover lightly and place in the fridge to set for at least six hours, but preferably overnight.

Garnish each coconut panna cotta with a light dusting of matcha and a twist of lime. These little gems are cool, creamy, and just rich enough. They’re the perfect light dessert or a mid-afternoon pick-me-up, especially on a warm summer day. The texture is silky… a little like pudding but with a bit more elegance. Plus, coconut and lime are a timeless pairing, and the matcha brings just the right contrast: a little earthy and fragrant like freshly cut grass. It’s the kind of treat that feels indulgent but refreshing and light.

Dairy-Free Coconut Lime Panna Cotta with Matcha

5 from 1 vote

A silky, dairy-free coconut lime panna cotta made with coconut milk, coconut yogurt, fresh lime, honey, and matcha.

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Prep Time:30 minutes mins

Cook Time:6 hours hrs

Total Time:6 hours hrs 30 minutes mins

Servings: 6 servings

Author: Christina Marche

Ingredients

• 3 cups unsweetened coconut milk
• 1 tbsp unflavored gelatin
• 4 limes
• 1 cup plain, unsweetened coconut yogurt
• ⅓ cup honey
• 1 tsp Matcha powder
• ⅛ tsp Kosher salt

Instructions

• Pour the coconut milk into a small saucepan and blend with an immersion blender for about 30 seconds to fully emulsify the coconut fat. If you don’t have an immersion blender, you can blend the coconut milk in a standard blender before transferring it to the saucepan.
• Sprinkle the gelatin evenly over the surface. Let it bloom undisturbed for about 5 minutes.
• Meanwhile, zest and juice the limes and measure ¼ cup of juice and 2 tablespoons of zest. Set both aside.
• Once the gelatin has moistened, gently warm the coconut milk over low heat, stirring occasionally, just until the gelatin dissolves. Whisk in the coconut yogurt, honey, matcha powder, lime juice and salt.
• Keep the mixture just below a simmer and let it steep for 3 to 5 minutes, stirring regularly. Then, remove from the heat and stir in the lime zest.
• Divide the mixture between 6 to 8 small heatproof glasses or ramekins.
• Allow the ramekins to cool at room temperature for about 15 minutes, then cover and chill until fully set, at least 6 hours or preferably overnight. Serve cold.

Course: Dessert

Cuisine: AIP, AIP Modified, Paleo