Panna Cotta is a quick and easy dessert that is sure to impress. I have always loved the delicate taste of a good panna cotta. And now I have a dairy free version that I can feel good about feeding to my family. Today’s recipe: Lemon Panna Cotta.

Sometimes the best things are the most simple. Making dairy free and paleo-friendly panna cotta is a breeze. It requires just a few minutes of prep. You do, however, have to plan a bit ahead as it does require at least 4 hours to set in the fridge.

Loaded with good quality fat and grass fed gelatin (shown to improve skin, digestion, and bone/joint health,) this delicate dessert can be eaten for breakfast or dessert. Read more HERE about the health benefits of gelatin.

I have to admit that I have made this lemon panna cotta 3 times over the past week. The creamy richness of the coconut milk pairs perfectly with the zesty lemon flavor. I’m always delighted when the panna cotta slides right out of the custard cups or ramekins so beautifully. It’s the simple things, right?

I hope you enjoy it! And Happy Spring, everyone!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Lemon Panna Cotta (dairy free, paleo) Author: Katja from Savory Lotus

Yield: 3 1 x Print Pin Scale 1x 2x 3x Ingredients 1 can full fat coconut milk (like this), divided

can full fat coconut milk (like this), divided 1 and 1/2 tsp grass fed gelatin (like this)

and 1/2 tsp grass fed gelatin (like this) 3 TBS raw honey (like this) OR real maple syrup (like this)

TBS raw honey (like this) OR real maple syrup (like this) zest from 2 lemons

lemons 1 tsp vanilla extract

vanilla extract OPTIONAL: lemon zest for garnish Instructions Whisk together one cup of the canned coconut milk and lemon zest in a medium pan. Bring to just below a boil, turn off heat, cover, and allow to infuse. Pour the rest of the coconut milk into a shallow bowl and sprinkle the gelatin evenly over the surface and allow to BLOOM for 10 minutes. Once gelatin has bloomed, gently reheat the coconut milk/lemon mixture to just below a boil and whisk in the coconut milk/gelatin until completely dissolved. Turn off heat. Whisk in the sweetener of choice and vanilla. Strain with a sieve and pour into 3 small dishes and allow to chill until set (at least 4 hours.) Run a sharp knife around the edge of each cup and unmold onto a serving plate, and garnish as desired OR you can place the chilled cups into a hot water bath for a minute or two to make removal a titch easier. Notes I usually use a canned coconut milk without any additives. However, I have found that this panna cotta tends to separate a bit if there are no emulsifiers in it. It still tastes AMAZING. It just isn’t as pretty

Click HERE to PIN THIS!

Need more gelatin recipe ideas?

One of my favorite gelatin recipe books is Easy Paleo Gelatin Treats by Caitlin from Grass Fed Girl. I love everything that girl makes. Caitlin’s book has 30 easy to make gelatin recipes for gummy snacks, smoothies and puddings, all with great photos. All of the recipes use wholesome REAL food ingredients, are gluten and grain free, and are low in sugar (no refined sweeteners.)

I have made several of the recipes for my family. Some favorites in our household are strawberry panna cotta pudding. creamy blueberry gummy bites, and the easy paleo creamsicle smoothie.

And the best part is that it’s on sale right now. ONLY $5.99 for a limited time.

Click HERE to learn more about Easy Paleo Gelatin Treats

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