Coco-Canna Panna Cotta

A simple and decadent dairy-free dessert infused with a modest dose of cannabis.



2 cups coconut milk (not light or low-fat!)

½ cup canna-coco milk

¼ cup honey

2 teaspoons pure vanilla extract

2 ¼ teaspoons gelatin

¼ cup coconut flakes (optional)



Mix the coconut milk, canna-coco milk, honey and vanilla in a small saucepan. Sprinkle gelatin across the top of the coconut milk mixture. Let it sit until gelatin “blooms” across the top of milk, three-to-five minutes. Place saucepan over medium-low heat. Whisk until the gelatin is dissolved and mixture is heated throughout, about two minutes. Don’t let mixture come to a boil!


Pour into four ceramic ramekins, parfait glasses or champagne coups – you can serve panna cotta in the dish if you prefer, or unmold it onto a plate (as pictured). If you want to unmold, spray each dish lightly with oil.


Allow to cool before covering with plastic wrap and moving to the refrigerator. Panna cotta needs to chill for at least four hours before serving.


If desired, toast coconut flakes in small pan over medium heat until edges turn light brown. Top each dessert with a few tablespoons of toasted flakes. Enjoy!

Emerald contributor since January 1970


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