Creamy Coconut Panna Cotta takes the classic Italian “cooked cream” dessert and infuses it with the lush, tropical flavors of coconut for a sophisticated treat that’s both elegant and surprisingly easy to make. This luxurious dessert features a silky-smooth texture that literally melts on your tongue, combining the richness of traditional panna cotta with the subtle sweetness and exotic aroma of coconut. Originally from the Piedmont region of Italy, panna cotta has become a global favorite due to its simplicity and versatility, while this coconut variation adds a modern, tropical dimension that makes it perfect for warm weather entertaining or whenever you need an impressive dessert that can be made entirely ahead. Each delicate spoonful delivers a perfect wobble and creamy texture that showcases why panna cotta remains one of the most beloved Italian desserts worldwide.
Serving: 6 people
Prep Time: 20 minutes (plus 4-6 hours chilling time)
Ingredients
For the Panna Cotta:
- 1 can (14 oz) full-fat coconut milk
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 1/4 teaspoons unflavored gelatin powder (1 packet)
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- Pinch of salt
For the Coconut Topping:
- 1/4 cup sweetened shredded coconut, toasted
- 2 tablespoons coconut flakes for garnish
For the Optional Fruit Compote:
- 1 cup fresh mango, diced
- 1/2 cup fresh pineapple, diced
- 2 tablespoons sugar
- 1 tablespoon lime juice
- 1 teaspoon lime zest
For Assembly:
- Fresh mint leaves
- Extra toasted coconut
- Tropical fruit slices
- Passion fruit pulp (optional)
Instructions
Bloom the Gelatin
Pour cold water into a small bowl and sprinkle gelatin evenly over the surface. Let stand for 5-10 minutes without stirring until gelatin absorbs water and becomes spongy. This process is called blooming and ensures the gelatin dissolves smoothly without lumps.
Prepare the Coconut Cream Mixture
In a medium saucepan, combine coconut milk, heavy cream, whole milk, sugar, and a pinch of salt. Stir well to ensure coconut milk is smooth and not separated. Heat over medium heat, stirring frequently, until mixture is hot and sugar completely dissolves. Do not let it boil.
Dissolve the Gelatin
When cream mixture is hot (but not boiling), remove from heat and add the bloomed gelatin. Whisk continuously until gelatin completely dissolves, about 1-2 minutes. The mixture should be smooth with no visible gelatin granules.
Add Flavorings
Stir in vanilla extract and coconut extract. Taste and adjust sweetness if needed – remember that chilling dulls sweetness slightly, so it should taste slightly sweeter than you want the final product.
Strain for Smoothness
Pour the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This removes any undissolved gelatin particles or coconut solids, ensuring a perfectly smooth panna cotta.
Fill the Molds
Lightly oil six 6-ounce ramekins or small cups with neutral oil (or use cooking spray). Pour the panna cotta mixture evenly into prepared molds, filling each about 3/4 full to leave room for toppings.
Chill and Set
Cover each ramekin with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight. The panna cotta should be set but still have a delicate wobble when gently shaken. Don’t rush this step – proper setting is crucial.
Toast the Coconut
While panna cotta chills, toast shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until golden brown and fragrant. Watch carefully as it can burn quickly. Let cool completely.
Make the Fruit Compote (Optional)
Combine diced mango, pineapple, sugar, lime juice, and zest in a small saucepan. Cook over medium heat for 5-7 minutes until fruit softens and mixture thickens slightly. Let cool completely before using.
Unmold or Serve in Ramekins
To unmold: Run a thin knife around the edge of each panna cotta. Dip the bottom of each ramekin in hot water for 5-10 seconds. Place a serving plate over the ramekin, invert quickly, and gently shake to release. Alternatively, serve directly in the ramekins for easier presentation.
Garnish and Serve
Top each panna cotta with toasted coconut, fruit compote if using, and garnish with fresh mint leaves and tropical fruit slices. Serve immediately while cold and wobbly.
Nutritional Information
Per serving:
- Calories: 365
- Protein: 4g
- Carbohydrates: 28g
- Fat: 28g
- Fiber: 1g
- Sodium: 45mg
- Calcium: 8% daily value
- Iron: 6% daily value
- Vitamin C: 2% daily value
Helpful Tips
Gelatin Success: The key to perfect panna cotta is proper gelatin measurement. Too much creates a rubbery texture; too little won’t set properly. One packet (2 1/4 teaspoons) is exactly right for this recipe’s liquid amount.
Temperature Control: Never let the cream mixture boil, as this can affect the gelatin’s setting properties and create a grainy texture. Heat just until hot and sugar dissolves, then remove from heat.
Coconut Milk Quality: Use full-fat coconut milk, not light or coconut cream. Shake the can well before opening to ensure the cream and liquid are combined. The quality of coconut milk significantly affects the final flavor.
Perfect Wobble: Properly set panna cotta should jiggle when gently shaken but hold its shape. It should be silky and spoonable, not firm like gelatin. If too firm, reduce gelatin by 1/4 teaspoon next time.
Unmolding Tips: If nervous about unmolding, serve in attractive glasses or ramekins. For successful unmolding, oil molds lightly and don’t skip the hot water dip. Work quickly and confidently.
Make-Ahead Advantage: Panna cotta is the perfect make-ahead dessert. Prepare up to 3 days in advance and keep refrigerated. Add toppings just before serving for the best presentation.
Flavor Variations: Try adding lime zest to the mixture for coconut-lime panna cotta, or infuse with lemongrass or kaffir lime leaves (remove before straining) for an exotic twist.
Texture Troubleshooting: If panna cotta separates into layers, the coconut milk may not have been well mixed or the mixture wasn’t stirred enough while heating. Always shake coconut milk well and stir continuously.
Sweetness Balance: Coconut milk adds natural sweetness, so taste before adding all the sugar. Adjust to your preference, keeping in mind that cold temperatures dull sweetness.
Serving Presentation: For elegant presentation, serve on chilled plates with the fruit compote pooled around the panna cotta. Add fresh tropical fruit, edible flowers, or a drizzle of passion fruit pulp for restaurant-quality appeal.
