Panna Cotta

Pannacotta Desert
A gluten and dairy free dessert sweetened only with fruit puree.  SCD “legal” (depending on fruit puree used).  Only store cupboard ingredients needed so you can always have this on standby with no last minute dash to the shops.  An enjoyable way to increase your gelatin intake which has many, many natural health benefits (see here and here for details).

Prep Time/Cook Time

About 10 mins prep and 3-5 hours to set in the fridge


  • 3-4 cups (approx 1 tin of coconut milk)
  • 1 – 1.5 teaspoons of vanilla extract or vanilla bean paste
  • 1.5 – 2 tablespoons of a good quality gelatin such as Great Lakes (this gelatin comes in a red and green can – only the red can will set like jelly)
  • 100g of fruit puree – either make your own or for convenience use ready made like Clearspring (so, so convenient).  (I think this dessert is sweet enough with just the fruit puree but you could also add honey or other additional sweetener)
  • Coconut oil for greasing

Pannacotta Ingredients


  • Saucepan
  • Whisk
  • Ramekin or other small dishes/moulds


  •  Put milk and gelatin in the saucepan and whisk.  Leave to stand for 10 minutes or the gelatin will separate when set
  • Grease ramekin dishes/moulds
  • After the gelatin and milk have stood for 10 mins add the vanilla and fruit puree
  • Heat mixture until it is hot enough to see some steam rising but do not bring to the boil as the gelatin will not set
  • Pour hot mixture in to ramekins/moulds and place in fridge until set (approx 3 – 5 hours)