Creamy custard-like Coconut Panna Cotta topped with a tart Raspberry Blackberry Compote, it's an incredible dessert that you won't feel guilty eating! | #paleo #glutenfree

Coconut Panna Cotta with Mixed Berry Compote {Paleo, Dairy Free, & Sugar Free}

  • Author: Krista
  • Prep Time: 5 hours
  • Cook Time: 10 mins
  • Total Time: 5 hours 10 mins
  • Yield: 4 1x
  • Category: Dessert, Paleo, Gluten Free, Sugar Free, Dairy Free



Coconut Panna Cotta:

  • 2 cups of full fat coconut milk, separated
  • 1 1/2 teaspoon of unflavored gelatin
  • 1 teaspoon of vanilla
  • 2 tablespoons + 2 teaspoons of raw honey

Mixed Berry Compote:

  • 3/4 cup of fresh raspberry
  • 1/2 cup of fresh blackberry
  • 1/4 cup of water
  • 1/4 cup of honey
  • 1 tablespoon of arrowroot


  1. Add 1 cup of coconut milk to a medium saucepan along with unflavored gelatin.
  2. Let sit with heat off for about 10 minutes, until the gelatin starts to become soft.
  3. Heat saucepan to medium high heat, add remaining 1 cup of coconut milk and honey. Whisk together until ingredients are dissolved.
  4. Remove pan from heat and whisk in vanilla extract.
  5. Let panna cotta sit for 10 minutes to cool down.
  6. Pour coconut mixture into 4-6 serving dishes.
  7. Cover each dish with plastic wrap, making sure wrap does not touch the coconut mixture. Store in refrigerator for 5 hours or until panna cotta has set.
  8. In the meantime, in a small saucepan over medium heat add water, honey, and arrowroot. Whisk together.
  9. Next add in fresh raspberries and blackberries.
  10. Stir and let simmer for 10 minutes. Remove from heat and store in refrigerator until cooled.
  11. Serve panna cotta with mixed berry compote.


Panna Cotta slightly adapted from Deliciously Organic