Coconut Milk Panna Cotta
Indulge in the creamy elegance of Coconut Milk Panna Cotta, a sophisticated dessert that strikes the perfect balance between rich, tropical flavors and silky texture. This easy-to-make recipe combines coconut milk and heavy cream with a hint of vanilla for a luscious base, while unflavored gelatin ensures a flawless, custard-like set. The panna cotta is topped with toasted coconut flakes for added crunch and fresh berries for a pop of color and tartness. Ready in just minutes of prep, this dessert is perfect for entertaining or treating yourself to a restaurant-worthy dish at home. Whether served in delicate ramekins or unmolded onto a plate, Coconut Milk Panna Cotta is a showstopper that’s naturally gluten-free and irresistibly divine!
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 200 ml Heavy cream
- 80 g Granulated sugar
- 10 g Unflavored gelatin powder
- 50 ml Water
- 1 tsp Vanilla extract
- 20 g Toasted coconut flakes
- 100 g Fresh berries for serving
Instructions
Begin by blooming the gelatin. Pour the water into a small bowl and sprinkle the gelatin powder evenly over the surface. Let it sit for about 5 minutes until it becomes spongy.
In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally until the sugar has completely dissolved and the mixture is hot but not boiling.
Remove the saucepan from heat and immediately stir in the bloomed gelatin. Mix well until the gelatin is fully dissolved into the coconut milk mixture.
Add the vanilla extract and stir until incorporated.
Strain the mixture through a fine sieve into a jug to ensure a smooth texture, removing any undissolved gelatin or clumps.
Pour the strained mixture into four individual serving ramekins or molds.
Allow the panna cotta to cool at room temperature for about 10 minutes, then cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Once the panna cotta is set, garnish each serving with toasted coconut flakes and fresh berries before serving.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 122.1 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
