+ Well Nourished | Coconut Panna Cotta with Balsamic Strawberries

Coconut Panna Cotta with Balsamic Strawberries

Coconut Panna Cotta with balsamic strawberries recipe

I don’t eat dessert too often, but when I do, I’m really not a fan of rich desserts, especially after a big meal. Instead, I prefer a fresh, light dessert to finish off a day of eating. This Panna Cotta is really easy to make and best of all, can be made ahead so serving this special dessert requires no effort at all. Perfect when entertaining a crowd.


Pana Cotta
2 x 270ml cans of coconut milk, I prefer the Ayam brand (produces the best flavour and the cans are BPA free)
2 teaspoons gelatin powder (I used Great Lakes Grass-fed gelatin)
85g (¼ cup) rice malt syrup or maple syrup
1 teaspoon of vanilla essence

Balsamic Strawberries
400g punnet or strawberries hulled and halved
1 tablespoon of balsamic vinegar
2 tablespoons of rice malt syrup or maple syrup


  1. Place the coconut milk in a medium sized pot.
  2. Sprinkle over the gelatin and let it rest for 5 minutes (the gelatin will moisten and go crinkly).
  3. Pop on a low heat and warm for 3 or 4 minutes, stirring continually to dissolve the gelatin. Take care not to overheat it. It should only warm to body temperature (so you can easily stick your finger in it without burning). Once the gelatin is dissolved, stir in the sweetener and vanilla until combined.
  4. Grease 4-6 small ramekins with coconut oil and divide the coconut milk mix between them. Pop in the fridge for about 4 hours to set. If you don’t want to invert it, you can serve it after approx. 1 hour.
  5. An hour before you serve your pannacotta, combine the balsamic and sweetener and mix through your strawberries to marinade.
  6. You can serve the pannacotta in the dish it is set in. Or, to invert your pannacotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and invert onto a serving plate.
  7. Top with berries and a few mint leaves and serve immediately.

Low fructose
Choose rice malt syrup as your sweetener.

Vegetarian and vegan
Choose agar agar to replace the gelatin (I haven’t had a chance to recipe test this)


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Coconut Panna Cotta with balsamic strawberries recipe

  • Deb dunt

    Georgia, what could I use instead of the coconut milk?

    • You could use regular full-fat milk or a nut milk Deb G x

      • Deb dunt

        Thanks Georgia.

  • Katie

    Georgia this is such a lovely recipe and so easy to make! I didn’t have strawberries to hand so used passionfruit on top instead and the combo was perfect. The kids loved it – thank you!

    • I adore passionfruit too Katie- you have actually inspired me to make it tomorrow as I have heaps of amazing passionfruit in the fridge Gx

  • Leah

    Yum!! After a dry-run for a dinner party, I reduced the amount of Balsamic Vinegar. My guests loved it.
    Thanks for the recipe 🙂

  • Deb dunt

    Hi again Georgia. Could I use pouring cream or thickened cream instead of full fat milk as you suggested a few weeks back?

  • Helen Fraser

    Just wondering as I will be time poor on Christmas day if any of this can be made ahead & if so how far is best? ie days/hours?

    • Definitely – up to 3 days ahead for the Panna Cotta and the strawberries are best prepped soon before serving. Enjoy G x

  • Kylie

    Thankyou Georgia for this quick and easy recipe. Made it tonight with half cream and half milk – was divine. I will try with coconut milk next time and passionfruit. Thankyou for sharing such lovely, delicious recipes that work every time!

  • Thanks Kylie for taking the time to write feedback and you’re very welcome. Thrilled you enjoyed it, it is such a great easy dessert, I love making it too G x

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