Dairy-Free Strawberry Panna Cotta (AIP, Paleo)
A good dairy-free panna cotta should feel just like the classic… silky, delicate, and softly set. This version uses coconut yogurt to create that same texture, with fresh strawberries and sweetened with a touch of honey. This strawberry panna cotta has just a few whole-food ingredients, and it’s simple to whip up for a week full of single-serve desserts or a lightly sweet probiotic-rich snack that you can feel really good about. Make this with fresh strawberries in spring and early summer when the fruit is ripe and at its best.
How this Dairy-Free Panna Cotta recipe fits AIP and Paleo
All of the ingredients in this recipe are allowed on both AIP and Paleo. Where you can, look for grass-fed gelatin, and feel good about using it to support joint health and gut health. Reach for raw, organic honey… it retains more of its natural enzymes and won’t included masked ingredients like corn syrup or preservatives.
Free Recipe Book
The Everyday Botanical: Tonics, Elixirs and Calming Blends
A quiet cup can change the shape of a day. Warm mugs, iced teas, and mocktail sparklers you can make at home to support calm, aid digestion, and bring you back to center, using familiar ingredients and a little kitchen practical magic.
We’re using real strawberries in this recipe, and the more ripe they are, the better. Hull the strawberries and halve or quarter them, then blend in a food processor until they’re fully pureed and smooth.
Cook’s Note
If you use frozen, unsweetened strawberries for this recipe, let them fully defrost before blending. And note that you may need less volume. Frozen strawberries will give off more juice than fresh, so blend and strain smaller batches until you have the volume of strawberry juice you need.
This next step can take a bit of time, but it’s worthwhile for the final texture of the strawberry panna cotta. Strain the strawberry puree through a fine mesh sieve, using a spatula or the back of a spoon to press the juice through while leaving the seeds and tougher pulp behind. The seeds can become slightly bitter as they cook, and they’ll give a pesky, rough texture to the final product. It should only take a couple of minutes to strain, and it’s well worth it.
Add all of the ingredients to a small saucepan, starting by whisking the coconut yogurt and strained strawberry juice, then the honey and a pinch of salt. Once those ingredients are combined, sprinkle the gelatin on top and wait for a few minutes until it blooms, then warm it on the stovetop on low heat, whisking constantly while the gelatin incorporates and the yogurt warms.
Cook’s Note
I like using pink Himalayan salt in desserts since it’s not as potently salty. If you use Kosher salt, or table salt, use a bit less.
There’s a bit of attention to detail that’s critical at this point in the recipe. The mixture needs to reach at least 95°F to activate the gelatin so it sets. However, if it goes above 135°F, the yogurt can begin to break down and it might not set properly. Use an instant-read or candy thermometer to carefully monitor the temperature, and look to remove the mixture from the heat at around 115°F. That’s the “sweet spot” I’ve found that consistently gives you the ideal set.
Pour the panna cotta mixture into heat-safe glasses or ramekins. I like to serve them in containers, but you can also distribute the mixture into silicone molds if you prefer to unmold them. Cover lightly and set them in the fridge for at least 6 hours or overnight, to set.
After a few hours in the refrigerator, these dairy-free strawberry panna cottas will be fully set and ready to eat. Top them with slices of fresh strawberries, a drizzle of honey, or even a sprinkle of toasted coconut flakes. They’ll keep in the fridge for up to five days. Look at how cheerful and bright pink they are… such a lovely little treat to look forward to at the end of the day, or a sunny way to start the morning.
You might also like
If you love this Dairy-Free Strawberry Panna Cotta, try one of these dairy-free dessert recipes next.
Coconut Lime Panna Cotta
Dairy-Free Chocolate Pudding
Gluten-Free Blueberry Crumble
A New Way to Listen
Find your inner compass
Even when you’re following a food framework carefully, questions still come up. Sometimes it’s as simple as, This food is allowed, but does it actually work for me?
Your body already knows. This free three-part series shows you a simple way to decode those answers into clear signals you can use when making everyday decisions, starting with food.
Dairy-Free Strawberry Panna Cotta FAQ
Dairy-Free Strawberry Panna Cotta
Ingredients
- 10 oz fresh strawberries, hulled and quartered
- 3 cups coconut yogurt
- ⅓ cup honey
- ½ tsp pink Himalayan salt
- 1 tbsp gelatin
Instructions
- Puree the strawberries in a food processor or blender until completely smooth.
- Then, press the puree through a fine mesh sieve, using a spatula or the back of a spoon to extract as much liquid as possible, until you have about 1 cup of strained puree. Discard the seeds and thick pulp.
- In a medium saucepan, whisk together the coconut yogurt, strained strawberry puree, honey, and salt. Sprinkle the gelatin evenly over the surface and let it sit undisturbed for 2 to 3 minutes to bloom.
- Set the saucepan over low heat and cook, stirring constantly, until the honey and gelatin are fully dissolved and the mixture begins to loosen. Continue heating gently until the mixture reaches about 115° on an instant-read thermometer.
- Divide the mixture among six to eight small glass jars or ramekins (4–6 ounces each). Cover lightly and refrigerate for at least 6 hours, or overnight, until fully set. Serve chilled.
Did you make this recipe?
I would love to hear from you! Leave a comment or a rating below.
