Why Make This Recipe
Coconut Panna Cotta is a delightful treat that combines the rich flavor of coconut with a smooth and creamy texture. This dessert is easy to make and does not require baking. It’s perfect for special occasions or just a sweet finish to a dinner. Plus, it impresses your guests with its elegance while being incredibly simple to prepare.
How to Make Coconut Panna Cotta
Ingredients:
- 2 cups (500 ml) full-fat coconut milk
- 1 cup (240 ml) heavy cream
- ½ cup (100 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 2 ½ teaspoons (one packet) gelatin powder
- 3 tablespoons cold water (for blooming the gelatin)
- Pinch of salt
Directions:
- In a small bowl, mix 3 tablespoons of cold water with 2 ½ teaspoons of gelatin powder. Let sit for 5–10 minutes to bloom.
- In a medium saucepan over low heat, combine coconut milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Stir until the sugar dissolves; do not boil.
- Remove from heat and add the bloomed gelatin. Whisk until fully dissolved and the mixture is smooth.
- Pour the mixture into ramekins or serving glasses. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- To serve, run a knife around the edges and invert onto a plate, or serve directly in the glass. Garnish as desired.
How to Serve Coconut Panna Cotta
Coconut Panna Cotta can be served directly in the glass or inverted onto a plate for a more elegant presentation. Add fresh fruit, toasted coconut flakes, or a drizzle of chocolate or caramel sauce for an extra touch. This dessert is versatile and can be customized to suit your taste.
How to Store Coconut Panna Cotta
Store any leftover Coconut Panna Cotta in the refrigerator. It will stay fresh for up to 3 days. Keep it covered to prevent any odors from the fridge affecting its flavor.
Tips to Make Coconut Panna Cotta
- Make sure to bloom the gelatin properly; this step is crucial for the right texture.
- Use full-fat coconut milk for a richer taste.
- Ensure the mixture does not boil, as this can affect the gelatin’s ability to set.
- For a lighter version, you can substitute the heavy cream with a lighter alternative like almond milk or another dairy-free option.
Variation
For a fruity twist, you can add pureed mango or passion fruit into the mixture before pouring it into the ramekins. You can also layer different flavors for a more complex dessert.
FAQs
Can I make Coconut Panna Cotta ahead of time?
Yes, you can prepare it a day in advance. Just keep it in the refrigerator until you’re ready to serve.
Is Coconut Panna Cotta gluten-free?
Yes, this recipe is naturally gluten-free as it contains no wheat or gluten ingredients.
Can I use a different type of milk?
You can experiment with other types of milk, like almond or soy milk, but be aware that the flavor and texture may vary.
Coconut Panna Cotta
Ingredients
Main ingredients
- 2 cups full-fat coconut milk Use full-fat for richer taste.
- 1 cup heavy cream Can substitute with lighter alternatives.
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 ½ teaspoons gelatin powder One packet.
- 3 tablespoons cold water For blooming the gelatin.
- 1 pinch salt
Instructions
Preparation
- In a small bowl, mix 3 tablespoons of cold water with 2 ½ teaspoons of gelatin powder and let sit for 5–10 minutes to bloom.
- In a medium saucepan over low heat, combine coconut milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Stir until the sugar dissolves; do not boil.
- Remove from heat and add the bloomed gelatin. Whisk until fully dissolved and the mixture is smooth.
- Pour the mixture into ramekins or serving glasses. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Serving
- To serve, run a knife around the edges and invert onto a plate, or serve directly in the glass. Garnish as desired.