This creamy coconut panna cotta may look fancy but it is super easy to make. A quick Italian pudding-like dessert that can be served in any occasion.
I have a lovely history with panna cotta. I am obsessed with them. This creamy coconut panna cotta is not the only panna cotta recipe on my blog.
I've made at least 2 amazing variations of panna cotta besides this. You'll find the most exquisite and elegant panna cotta made with chocolate and infused with pandan leaves I made for Christmas special. Or this simpler version pandan coconut milk panna cotta served for any occasion.
Panna cotta means cooked cream in Italian. So I figure since you are here, you love cooked cream or Italian pudding-like dessert. Want to challenge your cooking skills to the next level? This Japanese tofu cheesecake, a sister version of Italian panna cotta, will get you there.
Still not satisfied? How about this lemon chiffon cake - another elegant pudding-like dessert that will suitable for both casual and special occasion.
Why you will love this creamy coconut panna cotta!
- Quick and easy to make: the cooking process is straight forward and under 15 minutes with just 6 ingredients, this recipe is a keepsake!
- Any-occasion friendly: you can serve this for both a casual event and an elegant private-dining dinner. There is no limit when it comes to Italian dessert!
- Texture is out of this world: rich, silky, smooth, creamy velvety - you name it.
How to use gelatin sheets
I use gelatin sheets in all of my recipes that call for gelatin. If you haven't known, in general, gelatin (both forms: sheet and powder) is used as a stabilizer in many bake goods and food.
Know how to handle and how much gelatin should be used are very crucial. Because if too little is used, it will not stabilize the baked good enough. Or if too much is used, the final product can become rubbery and undesirable.
- Gelatin sheets must be rehydrated or bloom before use. To bloom, soak the sheets in enough ice cold water to completely submerge them.
- After that, gently squeeze to force any excess water out so additional liquid will not get into cooking mixture and change the consistency/flavor of finished product.
- Then add gelatin sheets directly to a quite warm or not too hot mixture. Remember to stir until it is completely dissolved.
- Gelatin sheets: I always use gold rank gelatin because it yields the best texture and amazing flavor.
- Coconut milk: One 13.5-oz canned coconut milk is used in the recipe. If you're lucky enough to have access to fresh coconut milk, don't hesitate to use it. Just make sure to match the same amount as it is in can.
Or you can dress them up as a super elegant dessert with edible flowers, fresh fruit and more mint leaves.
Expert notes for the best panna cotta
- To prevent milk curdling during the cooking process, make sure your heating is at medium-low or medium setting (depends on your stove top). And stir constantly.
- The cream texture should only be lightly simmer with small bubbles formed around the edge of the cooking pan. Must avoid hard boil or heavily simmer completely.
- Since this creamy coconut panna cotta will begin to set immediately after gelatin sheets are added, always prepare the molds/ramekin/serving containers prior to cooking process.
- You can serve panna cotta directly in its mold.
- Or you can unmold for more elegant dessert. If sure, make sure your plate is chilled before serving with panna cotta.
- After panna cottas are completely set and chilled in under refrigeration (about 6 hours), you can tightly wrap them with plastic wrap for longer storage (up to 1 week).
Creamy coconut panna cotta
- 1 non-reactive saucepan or cooking pot
- 1 fine sieve mesh
- 20 oz heavy cream or 2.5 c
- 20 oz whole milk or 2.5 c
- 12 oz sugar or 1.5 c
- 1 can coconut milk 13.5-oz can
- ¼ tsp salt
- 8 sheets gelatin gold-rank gelatin
- mint leaves
- candied nuts
- fresh fruit
- homemade or store bought jam/marmalade
- Bloom gelatin sheets in ice cold water8 sheets gelatin
- Lightly spray 4-oz ramekins/molds with cooking oil.
- Combine heavy cream, milk, sugar, coconut milk, and salt in a non-reactive saucepan.20 oz heavy cream, 20 oz whole milk, 12 oz sugar, 1 can coconut milk, ¼ tsp salt
- Cook over medium heat, constantly stirring, until sugar dissolves completely. Make sure the mixture does not boil and stays lightly simmering (tiny bubbles formed on the edge of the saucepan). About 5-8 minutes.
- Then turn off the heat.
- Squeeze any excess water from gelatin sheets, then add them to the coconut milk mixture.
- Lightly stir to dissolve gelatin sheets.
- Strain mixture using a fine sieve mesh the divide mixture evenly among each ramekin.
- Refrigerate coconut panna cotta until set, approximately 6-8 hours.
- When panna cottas are completely set and you're ready to serve. Dip the ramekin in very hot water then invert it and use the tip of your finger carefully jiggle the panna cotta to remove out of the mold.
- Set them on the plate, then serve with your favorite side of toppings.mint leaves, candied nuts, fresh fruit, homemade or store bought jam/marmalade
- Cinnamon panna cotta: Add one cinnamon stick to the coconut cream mixture after turning off the heat. Allow it to steep for 10-15 minutes. Then remove the cinnamon stick and reheat the mixture on medium heat until it lightly simmers before adding gelatin sheets.
- Lemon/lime panna cotta: combine 2 tsp of grated lemon/lime zest with other ingredients, then proceed as the recipe instructions above.
- You can serve panna cotta directly in its mold.
- Or you can unmold it for a more elegant dessert. Make sure your plate is chilled before serving with panna cotta.
- After panna cottas are entirely set and chilled in under refrigeration (about 6 hours), you can tightly wrap them with plastic for extended storage (up to 1 week).