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Paleo Coconut Panna Cotta with Mixed Berry Compote


Creamy custard-like Coconut Panna Cotta topped with a tart Raspberry Blackberry Compote, its one incredible dessert that you won’t feel an ounce guilty eating!

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  • 2 cups full fat coconut milk, separated
  • 1 1/2 teaspoon unflavored gelatin
  • 1 teaspoon vanilla
  • 2 tablespoons + 2 teaspoons raw honey
  • 3/4 cup fresh raspberry
  • 1/2 cup fresh blackberry
  • 1/4 cup water
  • 1/4 cup honey
  • 1 tablespoon arrowroot


Servings 4
Preparation time 10mins
Cooking time 310mins
Adapted from


Step 1

Add 1 cup of coconut milk to a medium saucepan along with unflavored gelatin.

Let sit with heat off for about 10 minutes, until the gelatin starts to become soft.

Heat saucepan to medium high heat, add remaining 1 cup of coconut milk and honey. Whisk together until ingredients are dissolved.

Remove pan from heat and whisk in vanilla extract.
Let panna cotta sit for 10 minutes to cool down.

Pour coconut mixture into 4 to 6 serving dishes.

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.
In the
meantime, in a small saucepan over medium heat add water, honey, and arrowroot. Whisk together.

Next add in fresh raspberries and blackberries.

Stir and let simmer for 10 minutes. Remove from heat and store in refrigerator until cooled.

Serve panna cotta with mixed berry compote.

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