The secret to an ideal Coconut Panna Cotta is gently warming the gelatin with the coconut milk until the mixture is completely smooth. This recipe pairs canned coconut milk with heavy cream for a delicately creamy, subtly sweet dessert that’s perfect served with seasonal fruit.
This homemade take on the classic Italian pudding combines coconut milk and heavy cream to create a rich, silky texture without overwhelming sweetness.
It’s a favorite for dinner parties and family gatherings—individual servings look elegant whether you unmold them onto plates or serve them in pretty glasses with a fruit compote on top.
If you enjoy coconut and vanilla desserts, try other coconut recipes you love for similar flavors and textures.
Step by Step Instructions
Tips for Flipping Your Panna Cotta
Greasing molds lightly with nonstick spray on a paper towel makes unmolding much easier. When your panna cotta has set, follow these steps:
- Warm water soak: Place molds in a bowl of warm water for about 60 seconds to loosen the edges. Use warm, not hot, water so the panna cotta does not melt.
- Loosen edges: Gently run a knife around the inside edge of each mold to release the panna cotta.
- Flip and tap: Invert each mold onto a serving plate and tap gently to release the dessert.
The panna cotta can expand slightly right after flipping, so flip onto plates that are larger than the molds to avoid overflow.
Picking the Right Molds
You can use a variety of serving vessels for coconut panna cotta. Glasses work well for individual servings, while heatproof molds let you flip the panna cotta onto plates for a more formal presentation. Choose molds sized to your desired portions—larger for generous servings, smaller for bite-sized desserts.
More Recipes for Coconut Lovers
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Silky Panna Cotta with Coconut Milk
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- Author: Salima Benkhalti
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4–6 servings
- Category: Dessert
- Method: Simmered
- Cuisine: Italian
Description
The trick to a perfect Coconut Panna Cotta? Warming the gelatin and milk together until silky smooth. This recipe uses coconut milk and heavy cream to produce a light, creamy dessert that pairs beautifully with fruit.
Ingredients
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- 1/2 cup cold water
- 4 tsp gelatin powder
- 1 (15 oz) coconut milk*
- 1/3 cup sugar
- 2 tsp vanilla extract or 1/2 vanilla bean pod
- 1 1/2 cups heavy cream
- a pinch of salt
- optional toppings: fresh fruit, citrus zest, fruit compote
Instructions
- Bloom the gelatin. Sprinkle gelatin over the cold water and let sit 5–10 minutes while you prepare molds by rubbing with a paper towel lightly coated in nonstick spray if you plan to unmold.
- Warm gelatin and coconut milk. Combine the bloomed gelatin and the coconut milk in a pot and whisk over medium-low heat until the gelatin is fully dissolved and the mixture is smooth.
- Add remaining ingredients and chill. Remove from heat, whisk in the sugar until dissolved, then add heavy cream, vanilla and a pinch of salt. Pour into molds and refrigerate at least 4 hours or until set.
- Flip or serve. To unmold, warm the outside of the molds briefly in warm water, run a knife around the edges, flip onto plates, and top with fruit or compote. Alternatively, serve directly in glasses.
Equipment
Popover Molds
Stockpot
Notes
- If using canned coconut milk, blend the can before heating to ensure a smooth, homogenous texture. If it separates and remains grainy after blending, try a different can for creamier results.
- Flipping tips: Warm molds in bowls of warm water for about 60 seconds, run a knife gently around the edge, and flip onto plates.