Panna Cotta

I made panna cotta for the first time ever! Dairy is something I have often because I can tolerate it well but if you can’t you can sub the milk and heavy cream in this recipe with full-fat coconut milk! When we do have dairy we choose full fat instead of skim because it is more nutrient dense. Dairy has vitamins like E, A and K which are all fat soluble which means they are in the fat of the dairy product. So don’t fear the fat and maybe make some panna cotta😉

Rosewater Honey Panna Cotta


¼ cup milk

1 ¼ cup heavy cream*

1 ½ tsp. gelatin

1 tbsp. honey

1 tsp. rosewater



  1. Add the milk and heavy cream to a saucepan. Pour the gelatin over the top and let it sit for 3-5 minutes to hydrate it
  2. Place on the stove and heat until the gelatin is dissolved. Keep in eye on the pan, stirring frequently and do not let it boil
  3. Once dissolved remove from the heat and add the honey and rosewater. Stir to dissolve the honey
  4. Pour into ramekins and place in the fridge for at least 4 hours or overnight.


*You could try to sub the heavy cream and milk with 1 1/2 cups of full-fat coconut milk (not regular coconut milk) to make this dairy free!


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