Coconut Panna Cotta

This is one of my all time favorite desserts.  And one of the few that doesn’t have ANY CHOCOLATE in it  (This and my sour cream lemon pie recipe).  Even my “I don’t like sweets” husband LOVES this dessert.  It has a great light feel, with a great, not too strong, flavor, but I could eat the whole pan in one sitting.  It goes GREAT paired with fresh berries and my Berry Coulis recipe.

I’ve always loved panna cotta as a dessert.  It’s not my typical heavy flourless dark chocolate cake craving, but there is just something about it that I delight in.  Maybe it’s because I love the creamy texture, and subtle flavor.  It kind of creeps up on you, how amazing it is.  I have been wanting to try a few other panna cotta recipes, but every time I’m craving one I go straight for this easy, favorite recipe!

In the video you’ll notice that the coconut milk I used is pretty thin, it was a different brand than I normally use and as a result the panna cotta separated a bit. You’ll want to go for a higher fat content in your coconut milk to keep it from separating. It tastes great either way, but it does effect the texture.

It’s hard to mess this recipe up, it’s so easy, BUT I have done it, twice now.  Once I forgot to strain it, and while it still tastes fine, the texture isn’t quite right, it isn’t as smooth, so DON’T forget that step.  And the last time I made it I didn’t put it right in the fridge and it separated before setting, it had a too strong thick coconut top with a flavorless gelatin below, it wasn’t good.  So make sure to cover and refrigerate right away!

Coconut Panna Cotta

smooth, creamy and utterly delicious coconut panna cotta - super easy to make and always a favorite

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

chill time: 4 hours hours

Total Time: 4 hours hours 35 minutes minutes

Servings: 12 servings

Calories: 245kcal

Author: Ashlee Marie

Cook ModePrevent your screen from going dark

Ingredients

• 14 oz coconut milk
• 14 oz heavy whipping cream
• 1 C granulated sugar
• 2 packets unflavored gelatin powder
• ½ C cold water
• 1 tsp vanilla

US Customary - Metric

Instructions

• Heat milk, cream and sugar in a sauce pan over low heat until the sugar is dissolved.
• While your dissolving the sugar put the gelatin in the cold water and let sit for 5 mins.
• Add the gelatin mixture to the milk mixture and stir until the gelatin is completely dissolved.
• Add the vanilla, turn off the heat and stir..
• Strain and pour into ramekins or a 8 1/2-9 inch pie pan.
• Press plastic wrap down on top (so you don't get a nasty crust) and immediately put in the refrigerator until set (overnight)
• Serve plain, with fresh berries or with Berry Coulis

Video

Nutrition

Calories: 245kcal | Carbohydrates: 19g | Protein: 1g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 45mg | Sodium: 18mg | Potassium: 98mg | Sugar: 17g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

Because it holds it’s shape it’s great for cute molds you might have. Like how amazing would this be in a small 1 serving size heart mold with this gorgeous sauce for Valentines day?  I am SOO looking for the perfect heart molds right now!

Do you have a favorite panna cotta recipe I should try? I’ve been debating a pistachio or grapefruit… I sense recipe testing coming up!

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