Coconut Milk Panna Cotta with Berry Compote

This elegant, gut-healing dessert proves that therapeutic eating doesn't mean sacrificing indulgence. Rich, full-fat coconut milk is gently warmed and set with grass-fed gelatin, creating a silky, melt-in-your-mouth custard that's entirely dairy-free and GAPS-friendly. The gelatin not only provides that classic panna cotta wobble, but also delivers gut-soothing collagen to help seal and heal the intestinal lining — a cornerstone of the GAPS protocol. Topping the creamy custard is a vibrant, lightly cooked berry compote, sweetened naturally with raw honey instead of refined sugar. The berries break down just enough to release their juices into a glossy, jammy sauce while retaining bright flavor and valuable antioxidants. Together, the cool, creamy base and the warm-spiced fruit topping create a beautiful contrast of temperature, texture, and color. Perfect for anyone following the Full GAPS Diet who craves a sophisticated, restaurant-worthy dessert, this panna cotta is simple enough for a weeknight treat yet elegant enough to serve guests. It comes together with minimal hands-on effort, chills while you go about your day, and delivers a nourishing dose of collagen and probiotic-friendly ingredients in every spoonful.

Ingredients

• 2 cans (13.5 oz each)full-fat coconut milk, well shaken
• 2.5 tablespoonsgrass-fed gelatin powder, unflavored
• 3 tablespoonsRaw honey, divided
• 1 teaspoonvanilla extract, alcohol-free if strict GAPS
• 1 pinchFine sea salt
• 0.25 cupCold filtered water, for blooming gelatin
• 2 cupsMixed berries, fresh or frozen; strawberries, blueberries, raspberries
• 1 teaspoonlemon juice, freshly squeezed

Method

1. Pour the cold filtered water into a small bowl and sprinkle the grass-fed gelatin powder evenly over the top. Let it sit undisturbed to bloom and soften while you prepare the coconut milk base. 5:00
2. In a medium saucepan, combine the full-fat coconut milk, 2 tablespoons of the raw honey, and the pinch of sea salt. Warm over medium-low heat, whisking gently, until steaming but not boiling.
3. Remove the saucepan from heat and whisk in the bloomed gelatin mixture until fully dissolved and smooth. Stir in the vanilla extract.
4. Divide the mixture evenly among four ramekins or small glasses. Let cool at room temperature for 10 minutes, then transfer to the refrigerator to chill and set. 240:00
5. Near serving time, combine the mixed berries, remaining 1 tablespoon honey, and lemon juice in a small saucepan. Cook over medium-low heat, stirring occasionally, until the berries soften and release their juices into a glossy, jammy sauce. 8:00
6. Remove the compote from heat and let it cool to room temperature or slightly warm before serving. 10:00
7. Once the panna cottas are fully set, spoon the berry compote generously over each one and serve immediately.