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Chocolate Panna Cotta

Brought to you by Liza Twohill


2 x 270ml tins full fat coconut milk

1.5 heaped teaspoons grass-fed gelatin

1 tsp vanilla extract

1/4 cup cacao or cocoa

1/4 cup maple syrup – or to taste


In a small saucepan, whisk together the coconut milk with the gelatin.

Allow to sit for 5-10 mins to bloom.

Add the vanilla.

Stir in the cacao or cocoa.

Gently heat on med-low heat, whisking.


Remove from the heat, stir in the maple syrup.

Pour into small dishes / containers or one large one and set for at least 4 hours before serving.

You can add some raspberries to the Panna Cotta before putting it in the fridge or add fruit after it has set.

About the Author

Liza Twohill has been a naturopath for 22 years and has specialised in Functional Medicine for around 12 years. Her speciality is in fatigue, anxiety and gut microbiome. In addition to working as a clinician, her business also offers online wholefood workshops and in 2020 she released her ‘Curb the Chaos’ online health programs. ​“What I’m most passionate about is helping people reclaim joy in their life.”