Dairy Free Chocolate Panna Cotta

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recipe by Monique Phipps www.thenourishedpsychologist.com

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    541
based on 1 ratings

I make this with coconut cream as it has the best taste and consistency, plus I like the fat that it adds. It is high in Medium-Chain Triglycerides (MCT) which have many health benefits including weight and appetite control. For those of you who can’t eat coconut this also works with almond milk (and likely any other kind of milk) but the taste and consistency is not the same.

recipe updated Nov 8, 2018

Ingredients

  • Coconut cream icon
    Coconut cream
    520g
  • Water icon
    Water
    200ml
  • Egg icon
    Egg
    100g
  • Cacao powder icon
    Cacao powder
    22g
  • Honey icon
    Honey
    41g
  • Vanilla extract icon
    Vanilla extract
    5ml
  • Sea salt icon
    Sea salt
    0g
  • Ground cinnamon icon
    Ground cinnamon
    1g
  • Gelatine icon
    Gelatine
    2g

Tools

  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Ramekin
  • kCook icon Saucepan

Step preview

  1. Get a clean saucepan
  2. Add coconut cream
  3. Add water
  4. Add egg
  5. Add cacao powder
  6. Add honey
  7. Add vanilla extract
  8. Add sea salt
  9. Add ground cinnamon
  10. Whisk until combined
  11. Heat on medium heat while whisking
  12. Whisk for approx 10min until thickened and turn off heat
  13. Add gelatine gradually while whisking
  14. Transfer chocolate mixture to 4 ramekins
  15. Place in fridge for approx 2h until set
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