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. Â It’s not my typical heavy flourless dark chocolate cake craving, but there is just something about it that I delight in. Â Maybe it’s because I love the creamy texture, and subtle flavor. Â It kind of creeps up on you, how amazing it is. Â 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. Â 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. Â 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. Â So make sure to cover and refrigerate right away!
Coconut Panna Cotta
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
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
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? Â 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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Amber @ Dessert Now, Dinner Later!
I’ve never had panna cotta, but that looks good! Pinned!
Ashlee
It’s AMAZING! Let me know if you try it what you think!
Debra
This looks amazing! I am actually not a chocolate lover, so this is perfect!
Ashlee
not a chocolate lover? I’m sorry, I’m confused, it’s CHOCOLATE! 😉 I have cousins who aren’t chocolate lovers either **cough**crazy**cough** they love lemon though, how about you, what flavors DO you love?
Amber
This looks to die for I’m going to make it this weekend! I love coconut.
Ashlee
Have you tried it a second time? did it work out???? I feel so bad it didn’t work out the first time! I SO want you to make it and love it!
Jesseca
I love this panna cotta. Like so much. I might need to make it soon.
Ashlee
you don’t already make it every week??? I know you love it! – your WELCOME for introducing you to this amazingness 😉
Lindsey (Cafe Johnsonia)
I’m totally making this! I’m making it with coconut cream in place of heavy cream. I’ll let you know how it goes!
Ashlee
let me know if you love it! Did you make orange sugar while making your candied orange peels??? That’s the first thing I thought of when I saw your images!
Mike
I have this and a batch of the berry coulis in the fridge right now setting, I can’t wait to try the results! Voting 5 already just from the ease of the recipe, will update after trying.
Ashlee Marie
I adore this recipe – it’s always nice to hear when someone else likes it as much as we do! thank you!