youthsweets

menu icon
go to homepage
  • Recipes
  • Meet Heather
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Meet Heather
  • Contact
  • Subscribe
×
Home » Recipes » Desserts

Dairy-Free Panna Cotta

Apr 25, 2024 by Heather Janak · This post may contain affiliate links ·

  • SMS
  • Email
  • Print
  • Facebook
  • Reddit
↓ Jump to Recipe

This Dairy Free Panna Cotta recipe is made with dairy-free milk and topped with a variety of fruit compotes. Non-dairy panna cotta is the perfect make-ahead dessert for a crowd. It caters to food sensitivities and is endlessly customizable through a variety of toppings.

This post may contain affiliate links. Please see my Disclosure Policy.

The inspiration for this came from Milkadamia kindly sending me an abundance of their macadamia nut milk. My sister is trying to cut back on dairy, and the majority of my bakes get sent to her house, so that has also been an incentive to explore dairy-free desserts.

I recently made Macadamia Rice Pudding, which can also be easily made dairy free by omitting or swapping the butter. A more decadent dairy-free dessert of mine is my Strawberry Snacking Cake (vegan), which is also made with non-dairy milk.

panna cotta with strawberry rhubarb on a plate with gold edging
Jump to:
  • Why you'll love this recipe
  • Ingredients
  • Substitutions and variations
  • How to make dairy-free panna cotta
  • Hot tips
  • Recipe FAQs
  • More recipes you'll love
  • 📖 Recipe
  • 💬 Comments

Why you'll love this recipe

  • There is minimal active time in this recipe. The prep and cooking is very quick. The longest portion is just chilling time.
  • Even without the dairy this panna cotta is creamy.
  • These are endlessly customizable through toppings.

Ingredients

overhead view of dairy-free panna cotta ingredients, top to bottom: non-dairy milk, granulated sugar, water, unflavored gelatin, blueberries, vanilla extract, kosher salt, rhubarb, strawberries, mango pulp, kiwi, cardamom, mint, rosemary
  • Non-dairy milk is the base of the panna cotta.
  • Granulated sugar sweetens the panna cotta and the toppings.
  • Water is essential to bloom the unflavored gelatin.
  • Vanilla extract and kosher salt balance the overall flavor profile.
  • Herbs like mint and rosemary flavor the toppings.
  • Cardamom adds depth to the mango topping.
  • Rhubarb, strawberries, blueberries, mango pulp and kiwi are the base of the toppings.
  • Lemon and lime (not pictured) also flavor the toppings.

See recipe card below for a full list of ingredients and measurements.

Substitutions and variations

Here’s how to customize this panna cotta to your liking:

Save this recipe! ✉️

We'll email this post to you, so you can come back to it later!

  • Different milk — you can use any milk in this recipe. Dairy or non-dairy will work. For example: soy, almond, oat, cashew, lactose-free etc.
  • No granulated sugar — swap for brown sugar, coconut sugar or any other sweetener.
  • Caramel — make the salted caramel from this recipe to top the panna cotta.
  • Jams — use store bought or homemade jams to top.
  • No herbs — change or omit any of the herbs in the toppings.
  • No citrus — change or omit any of the citrus in the toppings.
  • Another oil — You can use another oil, like canola or vegetable, to grease the molds if you do not have coconut oil.

This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!

How to make dairy-free panna cotta

blooming powdered gelatin in water in a glass bowl on a wood counter

Step 1: In a small bowl, combine the gelatin and the cold water. Stir to combine then let sit for 5 minutes.

simmering milk mixture for panna cotta

Step 2: In a medium pot combine the dairy-free milk, granulated sugar and kosher salt. Whisk together and heat to a low simmer. Once simmering and all of the sugar is dissolved, remove from the heat and let sit for 1 minute. Add the bloomed gelatin mixture to the milk mixture and whisk until the gelatin is fully dissolved.

pouring panna cotta in to ramekins on tray

Step 3: Pour into the prepared molds/vessels. Chill in the refrigerator for at least 4 hours to set the panna cottas. Serve in the molds or demold them (see instructions below.)

demolded panna cotta in a little porcelain bowl with gold edging

Step 4: Slide a thin knife or offset spatula along the top edge to remove the suction and place the ramekins in a small bowl of hot water for 10-15 seconds to warm the outside and help it release. Invert the ramekin onto a plate. Top with your desired compote or plain fruit. Serve immediately.

Hot tips

  1. If using coconut oil to line the ramekins, heat it up in the microwave or with your hands to make it easier to spread thin.
  2. Be patient and gentle when unmolding. If it doesn’t come out at first, give it a bit more time in hot water and run a thin knife or offset spatula around the edge.
  3. Get creative with the toppings! Use whatever fruits, herbs and spices you have on hand.
  4. Be careful not to introduce liquids that are too hot to gelatin. Gelatin loses strength at 212°F.

Recipe FAQs

How do you store panna cotta?

Store panna cotta in the refrigerator until ready to serve, for up to 3-4 days. Do not freeze.

Can I use another milk?

Yes, use any milk to suit your needs.

Can I use less sweetener?

Yes, use as much or as little sweetener as you desire.

More recipes you'll love

  • overhead view of strawberry snacking cake sliced in 9 squares, one square removed slightly, gold spoon with frosting and strawberries surrounding
    Strawberry Snacking Cake (vegan)
  • cups of macadamia rice pudding on a wood board, chopped roasted nuts nearby
    Macadamia Rice Pudding
  • side view of a scoop of pink guava sorbet with a lime wedge for garnish, half cut guava at the bottom
    Guava Sorbet
  • side view of gluten-free jam tarts on a round marble plate with piping bag of coconut whipped cream nearby, raspberries behind
    Gluten-free Jam Tarts

Lastly, if you make this Dairy-Free Panna Cotta recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!

📖 Recipe

overhead view of dairy-free panna cotta with colorful fruit toppings on white background

Dairy-Free Panna Cotta

Heather Janak
Dairy-free panna cotta made with dairy-free milk and topped with a variety of fruit compotes.
No ratings yet. Be the first!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Cooling time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Dessert
Cuisine American, Italian
Servings 12 servings
Calories 150 kcal

Equipment

  • Offset Spatula
  • 4-ounce ramekins
  • Medium sauce pot
  • Large Whisk
  • Heatproof bowls

Ingredients
  

Panna cotta

  • ½ oz gelatin powdered (2 1.8g pouches, scant 2 tablespoons)
  • 6 tablespoon water cold
  • 4 cups dairy-free milk I used Milkadamia (32oz)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon kosher salt
  • 2 tablespoon vanilla extract (25g)

Mango lemon cardamom topping

  • 1 cup kesar mango pulp canned and unsweetened
  • ¼ teaspoon cardamom freshly-ground
  • 2 teaspoon lemon juice
  • Lemon zest for garnish

Strawberry rhubarb compote

  • 2 cups strawberries diced (178g)
  • 2 cups rhubarb diced (178g)
  • ⅓ cup granulated sugar (66g)
  • Pinch salt

Blueberry rosemary lime compote

  • 1 ½ cups blueberries (220g)
  • 1 sprig of rosemary
  • 3 tablespoon granulated sugar
  • 2 teaspoon lime juice
  • Pinch salt
  • lime zest for garnish

Kiwi mint compote

  • 1 cup kiwi diced (160g)
  • 5 mint leaves chopped
  • 1 tablespoon granulated sugar
Shop Ingredients on Jupiter

Instructions
 

Do ahead

  • Grease the ramekins (or whatever molds you’ll use) with a bit of coconut oil.

Bloom the gelatin

  • In a small bowl, combine the gelatin and the cold water. Stir to combine then let sit for 5 minutes.

Heat the milk

  • In a medium pot combine the dairy-free milk, granulated sugar, kosher salt and vanilla extract. Whisk together and heat to a low simmer. Once simmering and all of the sugar is dissolved, remove from the heat and let sit for 1 minute.
  • Add the bloomed gelatin mixture to the milk mixture and whisk until the gelatin is fully dissolved.
  • Pour into the prepared molds/vessels. Chill in the refrigerator for at least 4 hours to set the panna cottas. Serve in the molds or demold them (see instructions below.)

Demold (optional)

  • One at a time, slide a thin knife or offset spatula along the top edge to remove the suction and place the bottoms of the ramekins in a small bowl of hot water for 10-15 seconds to warm the outside and help it release. Be careful not to get any of the water into the panna cotta. Invert the ramekin onto a plate and give a gentle shake to help it release.

Top and serve

  • Top with your desired compote or plain fruit. Serve immediately.

Toppings

  • Mango lemon cardamom: Combine the mango pulp with the cardamom and lemon juice. Sprinkle lemon zest over to serve.
  • Strawberry rhubarb: Cook the strawberry, rhubarb, sugar and salt in a saucepan for 10 minutes over medium heat or until thickened to your liking. Let cool before using.
  • Blueberry rosemary lime: Cook the blueberries, whole rosemary sprig, sugar, lime juice and salt in a saucepan for 10 minutes over medium heat or until thickened to your liking. Let cool before using. Sprinkle lime zest over to serve.
  • Kiwi mint: In a small bowl combine the diced kiwi, mint and sugar. Let sit for 5-10 minutes before serving to let the kiwis release their juices.

Notes

You can use another oil, like canola or vegetable, to grease the molds if you do not have coconut oil. If using coconut oil to line the ramekins, heat it up in the microwave or with your hands to make it easier to spread thin.
Be patient and gentle when unmolding. If it doesn’t come out at first, give it a bit more time in hot water and run a thin knife or offset spatula around the edge.
Use any dairy-free milk for this recipe, for example almond milk, oat milk or lactose-free milk. I used Milkadamia macadamia nut milk. The color may vary based on what milk you use.
Be careful not to introduce liquids that are too hot to gelatin. Gelatin loses strength at 212°F.

Nutrition

Serving: 1ramekinCalories: 150kcal
Keyword dairy free, dairy free panna cotta, fresh fruit, fruit, kiwi, lemon, lime, mango, panna cotta, rhubarb, strawberry
Tried this recipe?Let me know how it was!

More Desserts

  • Coconut Milk Sago with Pineapple and Mandarin in glass, wood spoon nearby.
    Coconut Milk Sago with Pineapple and Mandarin
  • Pecan Shortbread Squares with Marshmallow on its side to show layers.
    Pecan Shortbread Squares with Marshmallow
  • overhead view of pumpkin pie ice cream in a loaf pan, cone, pumpkin and ice cream scoop nearby
    Pumpkin Pie Ice Cream
  • side view of glasses full of sweet potato casserole rice pudding with toasted marshmallow tops, marshmallows and pecans nearby
    Sweet Potato Casserole Rice Pudding
portrait of heather janak in the kitchen

Hi, I'm Heather!

I am a baker with a passion for elevated desserts. I personally write, test and photograph every recipe you see here. Follow along as I develop easy and challenging recipes alike!

about me

In my oven recently

  • Easy Pistachio No Bake Cheesecake (Minis).
    Easy Pistachio No Bake Cheesecake (Minis)

  • easy lemon pepper sugar cookies.
    Easy Lemon Pepper Sugar Cookies

  • homemade czech poppy seed kolache recipe, glaze spoon nearby.
    Homemade Czech Poppy Seed Kolache Recipe

  • peanut butter caramel cupcakes with carrot frosting.
    Peanut Butter Caramel Cupcakes with Carrot Frosting

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Follow me!

  • TikTok
  • Instagram
  • Pinterest
  • Facebook

Contact

  • Contact
  • Services

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 youthsweets LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required