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Cardomom, treacle and coconut ‘free from’ panna cotta

Spiced-up, dairy and gluten free panna cotta, with a hint of cardamom and treacle for that autumnal feel.
Total Time 4 hours 20 minutes
Calories 113kcal
Author Debbie


  • 200 ml soya milk
  • 240 ml coconut milk
  • 5 g gelatine leaf 2 ½ sheets
  • 10 g black treacle
  • 50 g honey
  • 1 cardamom pod – crushed seeds removed & ground in pestle & mortar
  • Seeds from half a vanilla pod


  • 1. Place the gelatine in a small container, fill with cold water and leave for 5-10minutes to soften.
  • 2. In a small pan whisk together the soya milk, coconut milk, ground cardamom seeds, vanilla seeds, honey and treacle. Place on a medium heat and gently warm. Do not boil.
  • 3. Check the gelatine has softened and remove from the water, squeezing out any excess water.
  • 4. Just before the soya mixture begins to boil; remove from the heat and add the gelatine. Stir well until all gelatine has fully dissolved
  • 5. Pour panna cotta into moulds and transfer to the fridge. The mixture usually takes around 4 hours to set.


Serving: 85g | Calories: 113kcal | Fat: 7.6g