Dairy Free Chocolate Panna Cotta

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recipe by Monique Phipps http://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.

Inspired by: http://www.thenourishedpsychologist.com/dairy-free-chocolate-panna-cotta/

recipe updated Oct 8, 2019

Ingredients

  • Coconut cream icon
    Coconut cream
    520g (about 1¾ cups)
  • Water icon
    Water
    200ml (¾ cup)
  • Egg icon
    Egg
    2 (100g)
  • Cacao powder icon
    Cacao powder
    about ¼ cup (22g)
  • Honey icon
    Honey
    2 tbsp (41g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • Sea salt icon
    Sea salt
    1 pinch
  • Ground cinnamon icon
    Ground cinnamon
    about ½ teaspoon (1g)
  • Gelatine icon
    Gelatine
    1 tsp (2g)

Tools

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

Step preview

  1. Add coconut cream, water, egg, cacao powder, honey, vanilla extract, sea salt and ground cinnamon to a clean saucepan
  2. Whisk until combined
  3. Heat while whisking - medium heat
  4. Whisk until thickened and turn off heat - approx 10 min
  5. Add gelatine to the chocolate mixture gradually while whisking
  6. Transfer chocolate mixture to 4 ramekins
  7. Place in fridge until set - approx 2 hr
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