Panna cotta fooled me for the longest time. I thought it was one of those fussy, impossible restaurant desserts that required a culinary degree and a whole lot of dairy. I was wrong on both counts. This paleo version is four real ingredients in the base, one pot, and zero baking. The hardest part is waiting for it to set in the fridge, and honestly that part mostly just happens while you sleep. The coconut cream gives it this incredible richness that I would put up against any heavy cream version without blinking. Raw honey keeps it just sweet enough without tipping into candy territory. And that strawberry coulis on top? Bright, jammy, and about ten minutes start to finish. This is the kind of dessert that makes people think you did something complicated when you really did not. I love that for us.
Nutritional Benefits
Coconut Cream
- Rich in medium-chain triglycerides (MCTs), a fat source your body converts to energy quickly rather than storing.
- Contains lauric acid, which has been studied for its antimicrobial and immune-supporting properties.
- Provides a creamy, satisfying texture that supports satiety without refined ingredients.
Grass-Fed Gelatin
- A natural source of collagen-building amino acids like glycine and proline, which support gut lining integrity, joint health, and skin elasticity.
- Glycine, in particular, has been researched for its role in sleep quality and reducing inflammation.
- Using a clean, grass-fed source means you skip the fillers and additives found in conventional versions.
Fresh Strawberries
- Strawberries are one of the lower-sugar fruits, making them a smarter choice for a sweetened dessert topping.
- Loaded with vitamin C and anthocyanins, powerful antioxidants that fight oxidative stress.
- The fiber in whole strawberries helps slow the absorption of their natural sugars.
Raw Honey
- Unlike refined sugar, raw honey retains trace enzymes, antioxidants, and minerals that are stripped out during processing.
- It has a lower glycemic impact than white sugar, especially when used in small amounts in a fat-rich dish like this.
- A little goes a long way here, which is exactly how we want to be using any sweetener.
FAQs
Can I use coconut milk instead of coconut cream?
You can, but the panna cotta will be noticeably less rich and creamy, and it may set a little softer. If coconut milk is all you have, stick with full-fat canned and consider bumping the gelatin up to 2 and 3/4 teaspoons. Coconut cream is really the move here for that silky texture.
How do I know if my panna cotta is fully set?
Give the ramekin a gentle jiggle. The center should wobble very slightly, like a just-set Jell-O, but should not look liquid. If it ripples like water, it needs more time. Four hours minimum is the rule, but overnight is honestly better.
Can I make these ahead of time?
Yes, and I actually recommend it. Make the panna cottas and the coulis the day before, store them separately in the fridge, and just assemble right before serving. They keep well covered in the refrigerator for up to 3 days.
Is this recipe Whole30 compliant?
Technically, Whole30 does not allow honey. So if you are doing a strict Whole30 round, this is not your recipe for that stretch. Once you are in food freedom though, raw honey in a clean dessert like this is absolutely within the spirit of how Whole30 wants you to eat.
Can I use frozen strawberries for the coulis?
Absolutely. Thaw them first and drain off the excess liquid before cooking or the coulis will take much longer to reduce. The flavor is slightly less bright than fresh, but still really good, especially if fresh berries are not in season.
My gelatin is clumping. What did I do wrong?
Two things usually cause this: the gelatin did not bloom long enough in cold water, or the coconut mixture was not hot enough to dissolve it. Make sure your liquid is steaming (not boiling) when you add the gelatin, and whisk steadily for at least a full minute. If you still see lumps, strain the mixture through a fine mesh strainer before pouring into the ramekins.
If you make this, I genuinely want to see it. Tag me on Instagram so I can see your beautiful little panna cottas. And if you have a friend who still thinks paleo desserts are just sad fruit and nuts, send them this recipe. It might change their whole perspective.
Strawberry Coconut Cream Paleo Panna Cotta
A silky, dairy-free panna cotta made with full-fat coconut cream and sweetened with raw honey, topped with a bright fresh strawberry coulis. Elegant enough for company, simple enough for a Tuesday night treat.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut cream
- 3 tablespoons raw honey
- 1 teaspoon pure vanilla extract
- 2 1/4 teaspoons unflavored grass-fed gelatin powder (like Vital Proteins)
- 3 tablespoons cold water
- 1 pinch fine sea salt
- FOR THE STRAWBERRY COULIS:
- 2 cups fresh strawberries, hulled and roughly chopped
- 2 tablespoons raw honey
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon pure vanilla extract
Instructions
- Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5 minutes to bloom.
- While the gelatin blooms, combine the coconut cream, raw honey, vanilla extract, and sea salt in a medium saucepan over medium-low heat. Whisk gently until the honey dissolves and the mixture is smooth and steaming. Do not let it boil.
- Remove the saucepan from heat. Add the bloomed gelatin to the hot coconut mixture and whisk thoroughly for about 1 to 2 minutes until the gelatin is completely dissolved and no lumps remain.
- Lightly grease 4 ramekins or small glasses with a tiny bit of coconut oil. Pour the coconut panna cotta mixture evenly between the four vessels.
- Allow the panna cottas to cool at room temperature for 15 minutes, then transfer to the refrigerator. Chill for a minimum of 4 hours, or overnight, until fully set and firm.
- Make the strawberry coulis: Combine the chopped strawberries, honey, lemon juice, and vanilla in a small saucepan over medium heat. Cook, stirring occasionally, for 8 to 10 minutes until the strawberries have broken down and the mixture has thickened slightly.
- Remove the coulis from heat and mash with a fork or blend briefly with an immersion blender for a smoother texture. Let it cool completely, then refrigerate until ready to serve.
- To serve, spoon a generous layer of the chilled strawberry coulis over each panna cotta directly in the ramekin, or run a thin knife around the edge and unmold onto a small plate before topping. Serve immediately.
Nutrition per serving
- Calories: 298
- Total Fat: 23g
- Carbohydrates: 22g
- Protein: 3g
- Dietary Fiber: 1g
- Sugar: 17g
That Paleo Chick
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