Panna cotta always looks fancy, but it is actually one of the easiest desserts you can make at home. There is no baking involved, and most of the time is just waiting for it to set in the fridge.

This version is completely dairy free, so no cream or regular milk at all. I use coconut milk and oat creamer instead, and they give it that smooth, soft texture you want.

The vanilla bean is what makes it really special. You get those little flecks throughout, and the flavor is so much better than plain extract on its own.

On top I add roasted strawberries. Roasting them with a bit of sugar and balsamic vinegar brings out their sweetness and gives you a nice syrup to spoon over everything.

It is a simple dessert that still feels a little bit elegant, and no one will guess it is dairy free.

Why This Recipe Is a Keeper

Real Vanilla Flavor – Real vanilla bean creates a rich, fragrant sweetness that makes every spoonful feel special.

Creamy Without Dairy – Coconut milk and oat creamer create a silky, luxurious dessert without any dairy.

Soft, Delicate Texture – Gelatin gives this panna cotta a gentle wobble and a smooth, melt-in-your-mouth finish.

Perfectly Balanced Topping – Roasted strawberries turn juicy and glossy, while balsamic vinegar adds brightness that balances the creamy base.

Here’s What You’ll Need

For the Panna Cotta

1/4 cup Cold Oat Milk
2 1/4 tsp Unflavored Gelatin
1 can (13.5 oz) Full-Fat Coconut Milk
1 1/4 cups Dairy-Free Oat Creamer
1/3 cup Granulated Sugar
1 Vanilla Bean
1/8 tsp Fine Salt

For the Roasted Strawberries

2 cups Fresh Strawberries, Hulled And Halved
2 tbsp Granulated Sugar
1 tbsp Balsamic Vinegar
1 tsp Pure Vanilla Extract

How to Make It

Step 1

Pour the cold oat milk into a small bowl, sprinkle the gelatin evenly over it, and let it bloom for 5 minutes.

Step 2

Combine the coconut milk, oat creamer, sugar, and salt in a saucepan. Split the vanilla bean, scrape its seeds into the pan, and add the pod.

Step 3

Heat the cream mixture over medium-low heat until steaming, without allowing it to boil. Remove the vanilla pod, add the bloomed gelatin, and whisk until completely dissolved.

Step 4

Divide the panna cotta mixture among six small glasses or ramekins. Cool for 20 minutes, cover, and refrigerate for at least 5 hours until softly set.

Step 5

Preheat the oven to 400 F. Toss the strawberries with the sugar, balsamic vinegar, and vanilla, then roast for 16 to 20 minutes until glossy and juicy.

Step 6

Cool the roasted strawberries completely. Spoon the berries and their syrup over the chilled panna cotta just before serving.

Recipe Tips

Bloom the Gelatin Evenly

Pour the cold oat milk into a wide, shallow bowl so the gelatin has plenty of surface area. Sprinkle it slowly across the entire surface instead of pouring it into one spot.

Let it sit untouched for 5 minutes. Properly bloomed gelatin will look thick and wrinkled, without dry powder in the center.

Mix the Coconut Milk First

Full fat coconut milk often separates in the can, with thick coconut cream on top and liquid underneath. Stir it until smooth before measuring it into the saucepan.

This helps the panna cotta set with an even texture. It also prevents small pieces of coconut cream from remaining in the finished dessert.

Warm the Mixture Gently

Heat the coconut milk mixture only until it is steaming and the sugar has dissolved. A gentle heat keeps the dairy free cream mixture smooth and gives the vanilla time to add flavor.

Do not let the mixture reach a full boil. Excess heat can reduce the gelatin’s setting strength and may cause the coconut milk to separate.

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