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several glasses of Beet Panna Cotta with Lemon Coconut Cream

Beet Panna Cotta with Lemon Coconut Cream

  • Author: Shannon Doleac
  • Yield: 6 1x


  • 1/2 lb. trimmed and peeled red beets
  • 3 1/2 cups unsweetened coconut milk (full-fat), divided
  • 1/2 tsp. sea salt
  • 1 tsp. unflavored gelatin (Great Lakes brand)
  • 4 tbsp. raw honey, divided
  • 2 1/2 tsp. vanilla extract, divided
  • 1 lemon, zest and juice from


  1. Chop beets into 1/2″ pieces.
  2. Add beets, 2 cups of coconut milk and salt to a medium saucepan and bring to a simmer over medium heat. Store the remaining coconut milk in the refrigerator.
  3. Cover, reduce heat to simmer and gently cook beets until tender (~30 minutes). Allow to cool slightly.
  4. While cooling, add gelatin and 2 tbsp. cold water to a high powered blender and let sit for 5 minutes to soften.
  5. Add beet mixture, 3 tbsp. honey and 1/2 tsp. vanilla to the blender. Puree until smooth.
  6. Pour contents through a fine mesh strainer into a large bowl and discard any solids.
  7. Divide the panna cotta puree evenly among 6 dessert glasses and place in the refrigerator for 4 hours.
  8. Once the panna cotta has set, make the lemon coconut cream.
  9. Place the remaining cup and a half of coconut milk and a stainless steel mixing bowl in the freezer for 10 minutes to chill.
  10. Remove from freezer and add the coconut milk to the bowl, along with 1 tbsp. honey, 2 tsp. vanilla, and the lemon juice.
  11. Whip the contents on high with a stand mixer (using whisk attachment), or a hand mixer, for 7 minutes. It’s worth the wait for the cream to thicken up!
  12. Divide the cream and place on top of the panna cotta. Garnish with lemon zest and enjoy!