Pistachio Panna Cotta

Soft and smooth pistachio panna cotta is a delicious dessert for any time of year! Greek yogurt adds a lightly tangy flavor and makes it extra creamy. Enjoy it on its own, or top with dollops of whipped cream and crushed pistachios.

There’s no need to be intimidated by panna cotta – it’s deceptively fancy-looking, but it’s actually quite simple to make! You only need six ingredients to make this particular recipe.

pistachio panna cotta in small jars with raspberries

Greek Yogurt Panna Cotta with Pistachio Butter

Ever since I made this chocolate Nutella panna cotta, I’ve been inspired to come up with new panna cotta flavors to try. When I discovered pistachio butter over the summer, it was fate! It’s just like peanut butter or almond butter, but made with pistachios.

If you’ve ever had pistachio gelato (or anything pistachio-flavored, really), you understand why it’s such a popular flavor. It’s unique and nutty, and is a delicious addition to sweet dishes.

Paired with maple syrup (for sweetness and extra flavor) and Greek yogurt (for tanginess and creaminess), it’s a winning combination.

All you really need to do to make this panna cotta is heat up some ingredients in a saucepan, pour the mixture into a glass or mold, and let it chill. It’s easy and elegant all at once!

You might also like this maple pumpkin panna cotta!

Recipe Ingredients

A few notes on the ingredients in this recipe:

  • Pistachio butter gives us the pistachio flavor here. You can make your own homemade pistachio butter, or buy it from the store. I got mine from Costco. I recommend buying a brand that doesn’t have much added sugar.
  • This panna cotta is sweetened with pure maple syrup. Don’t use maple flavored syrup (like pancake syrup). Honey can be used instead if preferred!
  • Plain Greek yogurt gives the panna cotta a creamy texture. If using vanilla Greek yogurt, omit the vanilla extract in this recipe. If the yogurt is already sweetened, you may want to add less maple syrup.

If you love pistachios, try these double chocolate pistachio muffins too!

pistachio panna cotta with raspberries and whipped cream

How to Make Pistachio Panna Cotta

First off, you don’t necessarily need a special mold for panna cotta. You can serve it in a small parfait-style glass or wine glass if you want. But if you do want to use a mold, here are some fun and elegant panna cotta molds to try!

Now, let’s talk about how to make this recipe. Start by “blooming” the gelatin. Pour cold milk into a saucepan, then sprinkle the gelatin on top. Let it sit for 5 minutes.

Then, heat the milk and gelatin over medium heat until the mixture is just simmering, making sure to whisk continuously. Watch it carefully so it doesn’t scorch.

Next, reduce the heat to low. Whisk in the pistachio butter until it’s melted and the mixture is uniform. Remove from heat.

panna cotta mixture in a saucepan

Let the mixture cool for 5 minutes. Add maple syrup, vanilla extract, and Greek yogurt. Whisk until smooth.

Meanwhile, spray your molds or glasses with cooking spray. Then, wipe them with a paper towel so there’s just a light amount of coating left behind. Once the panna cotta mixture is cooled to room temperature, pour it into your molds (dividing it equally).

Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or until set.

Remove the panna cotta from the molds (if using). To do this, run the bottom of the molds under hot water for 5 seconds. Place a plate upside down on top of the molds, then flip it right side up and slowly remove the mold.

Lastly, top with whipped cream or Greek yogurt, crushed pistachios, and raspberries (if desired), and serve!

pistachio panna cotta in jars with whipped cream and crushed pistachios on top

How to Store

Store panna cotta in the refrigerator, covered, for up to 3 days. I recommend waiting to add the toppings until you’re ready to serve.

Troubleshooting Tips for Panna Cotta

Having trouble with your panna cotta not setting? Here’s what can cause issues:

  • Not allowing the gelatin to “bloom”: The gelatin needs enough time to “bloom”, so it can fully dissolve in the milk and give your panna cotta its structure.
  • Not enough chill time: The panna cotta needs to be cooled and chilled in the refrigerator for at least 4 hours for the right structure.
  • The gelatin was boiled: When gelatin is boiled, it loses its thickening power. The mixture should only be brought to a gentle simmer here.
green panna cotta with raspberries on a white plate

Is pistachio cream the same as pistachio butter?

No – pistachio cream is not the same as pistachio butter. Pistachio cream is a sweet spread (like Nutella), and often has additives like heavy cream and sugar.

Pistachio butter is more like peanut butter, with the main ingredients being pistachios, oil, salt, and sometimes a small amount of sugar.

Topping Ideas

Aside from whipped cream and crushed pistachios, here are some ideas for topping your panna cotta:

  • raspberries
  • crushed Oreos
  • Greek yogurt
  • chopped strawberries

Panna cotta is a fabulous make ahead dessert for both dinner parties or comfy nights in. I hope you get a chance to try this pistachio flavor!

If you make this pistachio panna cotta, I’d love if you shared your thoughts with a rating and comment below.

More no bake desserts to try:

Pistachio Panna Cotta

Soft and smooth pistachio panna cotta is a delicious dessert for any time of year! It's easy to make and extra creamy (thanks to the Greek yogurt).
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Italian
Servings 6 servings


  • 1 packet powdered gelatin (about 2.5 teaspoons)
  • 2 cups milk
  • ½ cup pistachio butter
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • ½ cup plain Greek yogurt
  • desired toppings*


  • Add gelatin and milk to a saucepan (don't heat it yet). Allow to sit for 5 minutes to "bloom" the gelatin.
  • Heat the saucepan to medium heat, whisking the milk and gelatin mixture continuously, until just simmering. (Watch carefully so it doesn't burn).
  • Reduce the heat to low. Add pistachio butter to the mixture and whisk until uniform. Remove from heat.
  • Allow the mixture to cool for 5 minutes. Whisk in maple syrup, vanilla extract, and Greek yogurt until smooth. Let the mixture cool to room temperature.
  • Meanwhile, spray molds or glasses with cooking spray. (Wipe with a paper towel to remove excess spray – leave just a thin coating). Divide the panna cotta mixture in the molds/glasses evenly.
  • Cover and chill in the refrigerator for at least 4 hours, until set. When ready to serve, remove the panna cotta from the molds** and add desired toppings.


*I topped my panna cotta with whipped cream, crushed pistachios, and raspberries.
**To remove panna cotta from a mold: run the bottom of the mold under hot water for 5 seconds. Place a plate upside down on top of the mold, then flip it right side up and slowly remove the mold. (It may take a few seconds to start sliding away.) If needed, continue running the mold under hot water, all the way around the outside edges and bottom of the mold. As a last resort, you can run a thin spatula or knife around the edges of the panna cotta to loosen it from the molds.
Keyword greek yogurt, no bake, panna cotta, pistachio, pistachio butter

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