Looking for a refreshing, dairy-free dessert that captures the calm of summer evenings and the quiet brilliance of herbal simplicity? This Lavender-Coconut Panna Cotta is more than just a sweet bite. It’s a reflection of how simple ingredients, used with care, can create something quietly extraordinary.
In celebration our Content Manager Andrea’s two-year anniversary at The Paleo Diet®, we’re honoring her love of herbs, teas, and intentional living by highlighting two of the gentlest powerhouses in the plant world: lavender and chamomile. Much like Andrea herself, these herbs are soft in presence but lasting in effect—bringing calm, clarity, and a sense of balance to anything they’re part of. Infused into creamy coconut milk and set with grass-fed gelatin, this dessert is proof that elegance doesn’t require excess.
Wait, panna cotta? Isn’t that one of the dishes that always trips people up in cooking competitions? It might have a reputation for being finicky, but the real secret to success isn’t technique. It’s time.
The best tool for this recipe is patience. We recommend making it ahead and allowing it to chill undisturbed—overnight if possible, or for at least four hours in the fridge. The result is a soft texture and flavors that feel unhurried, just like the herbs at the heart of it. However, we know that life can get busy. If you are short on time, chill the jars in the freezer for 30–40 minutes, then transfer to the fridge to finish setting.
Both chamomile and lavender have been used for centuries to support rest and digestion. In recent decades, modern research has begun exploring their mechanisms of action, potential applications, and how different modes of delivery—such as teas, capsules, and oils—may influence their effects. Together, they create a flavor that is floral without being overpowering and soothing without being sleepy. Be sure to use culinary blends instead of tea blends with these herbs for optimal benefits and flavors.
This TRUEPALEO™ Lavender-Coconut Panna Cotta is made without dairy, added sugar, or salt. But if you’d like a little more sweetness, thoroughly blend one pitted Medjool date into the warm mixture before setting (for PaleoFLEX™ only).
Overall, this recipe uses only whole ingredients that come together in a way that invites pause, presence, and nourishment—qualities that Andrea brings to our team every day!
TIPS:
- Do not over-steep the herbs—5–7 minutes is enough to avoid bitterness.
- For a firmer, sliceable panna cotta (ideal for unmolding), increase gelatin to 1½ teaspoons. For a softer, silkier texture (best for spooning from jars and often more of a crowd-pleaser), stick with 1¼ teaspoons or even slightly less.
- Serve in 4-ounce mini mason jars for perfect portions and a travel-friendly, elegant presentation that’s perfect for picnics or potlucks.
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Lavender-Coconut Panna Cotta
- Recipe by: Griffin McMath, ND
- Serves: 4
- Meal: Dessert
- Serves: 4
- Prep Time: 4 hours 20 minutes
- Cook Time: 9 minutes
- Total Time: 4 hours 24 minutes
Ingredients
1 can (13.5 oz) full-fat unsweetened coconut milk
1/2 tsp culinary lavender buds (dried)
1 tsp dried chamomile flowers
1/2 tsp vanilla paste
1 1/4 tsp grass-fed gelatin powder
2 tbsp cold water
(Optional for PaleoFLEX®: 1 soft Medjool date, blended into warm mixture)
Directions
Bloom the gelatin: Add water to a small bowl and sprinkle with gelatin. Let sit for 5–10 minutes.
In a small saucepan, combine coconut milk, lavender, chamomile, and vanilla paste. Warm over low-medium heat for 5–7 minutes; do not let boil. Remove from heat and strain herbs from the coconut milk through a fine mesh sieve. Return infused milk to saucepan.
Whisk bloomed gelatin with infused milk until fully dissolved, about 1–2 minutes. If using Medjool date, blend it into the mixture now.
Pour into jars or serving glasses, leaving ⅛–¼" at the top. Let cool for 10 minutes, then cover and refrigerate at least 4 hours or overnight, until set.
To serve, garnish with a dried lavender buds, a chamomile flower, or a lemon twist.
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