Gluten-Free Panna Cotta
By the Gluten Free Recipes team ·
This silky smooth, dairy-free panna cotta, a light and elegant dessert that melts in your mouth. Its delicate vanilla flavor is perfectly complemented by a vibrant berry topping for a delightful contrast in taste and texture.
At a glance: This easy desserts recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 5 ingredients — including full-fat coconut milk, granulated sugar or maple syrup, agar-agar powder — and walks through 6 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Panna Cotta: When preparing this desserts recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Panna Cotta: This panna cotta is naturally free from gluten-containing grains, relying on agar-agar for its setting properties instead of traditional thickeners.
Ingredients
- 2 cups full-fat coconut milk
- 0.5 cup granulated sugar or maple syrup
- 1 tbsp agar-agar powder
- 1 tsp pure vanilla extract
- 1 cup fresh berries (for topping)
Instructions
- 1
In a medium saucepan, whisk together the full-fat coconut milk and granulated sugar or maple syrup until well combined. Let this mixture sit for about 5 minutes to allow the sugar to begin dissolving.
- 2
Sprinkle the agar-agar powder evenly over the surface of the coconut milk mixture. Let it bloom for about 5-10 minutes without stirring, allowing it to absorb some of the liquid and hydrate.
- 3
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly. Continue to simmer and stir for approximately 2-3 minutes, ensuring the agar-agar is fully dissolved and the liquid has thickened slightly. You should notice a subtle change in viscosity.
- 4
Remove the saucepan from the heat and stir in the pure vanilla extract until fully incorporated. The aroma of vanilla should become noticeable.
- 5
Carefully pour the panna cotta mixture into four individual ramekins or serving glasses. Allow them to cool at room temperature for about 15-20 minutes, then cover them with plastic wrap and refrigerate for at least 2-3 hours, or until firm and set. The panna cotta will firm up considerably as it chills.
- 6
Just before serving, top each panna cotta with fresh berries. The vibrant colors of the berries will provide a beautiful contrast to the creamy white panna cotta.
Nutrition (per serving)
Tips & Notes
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Coconut milk separates in the can — stir or shake well before using.
- Grade B (now labeled 'Grade A Dark') maple syrup has the most intense flavor for cooking.
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