Custards, creams, and brulées don’t immediately scream “dairy-free,” which makes them all the more fun to recreate without dairy. This Dairy-Free Panna Cotta uses a coconut milk base and is finished with a bright strawberry‑rhubarb compote. It’s a refreshing, crowd-pleasing dessert for warm weather.
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Why you’ll love this recipe
- This dessert is fully dairy-free yet satisfying for everyone.
- Panna cotta is a cool, elegant dessert that’s perfect on a hot summer day.
- Strawberry and rhubarb compote brings bright seasonal flavor; you can swap in other fruit combinations if you prefer.
- This recipe comes together with under 30 minutes of active prep, then chills while you relax.
Ingredients
Panna cotta is straightforward and requires only a few quality ingredients.
- Coconut milk: 2 cans (13.5 oz. each). I recommend using full‑fat for creaminess; you can use one full‑fat and one light if you prefer a lighter texture.
- Powdered gelatin: Unflavored powdered gelatin to set the panna cotta. There isn’t a simple 1:1 vegan substitute for gelatin that will give the same texture.
- Granulated sugar and vanilla: For sweetness and flavor.
- Fresh strawberries and rhubarb: Fresh is best for the compote, but frozen works in a pinch. Cut strawberries small and rhubarb into ½‑inch pieces so the compote has some texture but still layers nicely over the panna cotta.
See the full recipe card below for exact quantities and step‑by‑step directions.
Substitutions & Variations
Milk choice affects the texture most. A few options:
- Full‑fat coconut milk: Using two cans of full‑fat coconut milk yields a creamier, more stable panna cotta and helps avoid separation.
- Other non‑dairy milks: Almond milk or other plant milks can be used, but lower‑fat milks will produce a softer set. Adjust expectations accordingly.
- Different fruit toppings: Swap the strawberry‑rhubarb compote for berries, stone fruit, or a simple fruit coulis depending on the season.
If you try other variations, note how fat content and gelatin amount change the final texture. Small tweaks can make a big difference in firmness.
How to Make Dairy-Free Panna Cotta
Panna cotta is quick to prepare but pay attention to heat and cooling for a smooth result. The full recipe is below.
Pour the coconut milk into a small saucepan and sprinkle the gelatin over the surface. Let it sit briefly so the gelatin blooms and the surface appears slightly wrinkled.
Warm the milk over low heat, whisking until the gelatin dissolves and sugar is incorporated. Do not boil. Pour into serving glasses or ramekins and chill until set.
For the compote, combine rhubarb, a bit of sugar, and water in a small skillet. Simmer until the rhubarb softens.
Add the strawberries, simmer briefly until the berries are tender, then cool. Once both panna cotta and compote are chilled, spoon the compote over the panna cotta and serve.
Expert Baking Tips
- Never boil the milk: Keep heat low. Remove the pan if you see steam and continue stirring until the gelatin dissolves.
- Strain before pouring: Straining the warm mixture into cups removes any undissolved gelatin or sugar lumps for a silky texture.
- Chill fully: Make sure the panna cotta is completely set and the compote is cooled before assembling. This dessert is meant to be served cold.
- Show it off: Serve in clear glasses to display the layers — panna cotta looks elegant in cups or small jars.
- Mind the fat content: Higher fat in your dairy‑free milk yields a firmer, creamier panna cotta. Lower‑fat milks set softer and may not hold shape if unmolded.
Panna Cotta Molds vs. Cups
I prefer cups or ramekins for ease and presentation. If you plan to unmold shapes, use two cans of high‑fat coconut milk so the panna cotta is firm enough to hold a molded shape. For a modern look, low glassware highlights the layers beautifully.
Storage
Refrigerator: Store panna cotta covered in individual cups and keep the compote in a separate airtight container for up to 5 days. If you top the panna cotta with compote, eat within 24 hours to avoid fruit juices bleeding into the custard.
Recipe FAQs
Yes—both fresh and frozen fruit work well for the compote. Thaw and drain any excess liquid if needed.
There isn’t a direct, reliable vegan substitute for gelatin that produces the same panna cotta texture; agar can be tricky and requires different handling.
More Summer Dessert Recipes
- Dairy-Free Chocolate Mousse
- Sourdough Discard Strawberry Galette
- Sourdough Discard Mango Bars
- Strawberry Pink Marshmallows
If you tried this Dairy-Free Panna Cotta or another recipe here, please leave a star rating and share how it went in the comments — I love hearing your feedback. Happy baking!
Dairy-Free Panna Cotta with Strawberry Rhubarb Compote
Jessica Vogl
Pin Recipe
Equipment
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Small saucepan
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Strainer
Ingredients
- 2 cans (13.5 oz.) coconut milk one can full-fat, one can reduced-fat
- 3 teaspoons powdered gelatin
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- pinch kosher salt
- 1 cup fresh strawberries hulled and coarsely chopped
- 1 cup fresh rhubarb cut into ½ inch pieces
- 1 Tablespoon granulated sugar
- 1 Tablespoon water
Instructions
Make the Panna Cotta
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Pour the coconut milk into a small saucepan and sprinkle with the gelatin. Let sit 5 minutes, until the surface looks slightly wrinkled and the gelatin has begun to bloom.
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Warm the saucepan over low heat, whisking frequently. Do not let the milk boil; if it starts to steam, remove from heat and keep stirring. The gelatin should dissolve within 2–3 minutes as it warms.
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Stir in the sugar and whisk until dissolved, about 1–2 minutes.
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Remove from heat, whisk in vanilla and a pinch of salt. Pour into ramekins or glasses, cover, and chill in the refrigerator 1–2 hours until set.
Make the Strawberry‑Rhubarb Compote
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Combine rhubarb, sugar, and water in a small skillet over medium heat, stirring until the sugar dissolves. Reduce to medium‑low, cover, and simmer until rhubarb is tender, about 2–3 minutes.
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Add strawberries and simmer uncovered, stirring occasionally, until the berries are tender, another 2–3 minutes. Transfer to a bowl and chill at least 30 minutes.
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To serve, spoon the chilled compote over the set panna cotta and garnish with a mint sprig if desired.