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1 classic creamy panna cotta put on a plate and decorate with mint leaves and fresh raspberry

Creamy coconut panna cotta

This creamy coconut panna cotta may look fancy but it is super easy to make. A quick Italian pudding-like dessert for any occasion.
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling time: 2 hours
Total Time: 8 hours 27 minutes
Servings: 15 4-oz panna cotta
Calories per serving: 292kcal
Author: Tu

Equipment

  • 1 non-reactive saucepan or cooking pot
  • 1 fine sieve mesh

Ingredients 

  • 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

Side suggestions

  • mint leaves
  • candied nuts
  • fresh fruit
  • homemade or store bought jam/marmalade

Instructions

  • Bloom gelatin sheets in ice cold water
    8 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

Notes

Variations

  • 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.

Tips

  • 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).

Nutrition

Calories: 292kcalCarbohydrates: 26gProtein: 4gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 69mgPotassium: 149mgSugar: 26gVitamin A: 617IUVitamin C: 0.5mgCalcium: 77mgIron: 1mg