This delicious homemade coconut panna cotta is my go-to coconut dessert! It has a smooth rich coconut flavor and pairs perfectly with berries, tropical fruit, or coconut flakes.
The first time I tasted creamy coconut panna cotta I was in Hawaii. I loved the tropical take on this classic dish and having been making it with coconut milk ever since!
What is Panna Cotta?
This gelatin-based dessert originates from Italy. Its base is made with milk, cream, sugar and is thickened with gelatin. You will see panna cotta served in individual dishes, or served in molded shapes and topped with either a chocolate sauce or strawberry sauce. This dessert is simple to make and can be adjusted to suite your dietary preference. Below I’ll share how to make coconut panna cotta and share variations like keto panna cotta and vegan panna cotta.
Coconut Panna Cotta Ingredients
- 1 can full-fat coconut milk (you can make your own coconut milk or buy one of these trusted coconut milk brands)
- 3 tablespoons honey
- 1 teaspoon vanilla extract (you can buy or make your own vanilla extract)
- 2 teaspoons gelatin
- 1/4 cup cold water
- coconut oil (for greasing the molds)
- Topping: Fresh berries, frozen berries, fresh strawberries, chocolate, heavy whipping cream, or other fruits like pineapple and passion fruit
How To Make Coconut Panna Cotta
For this recipe you will need one can of coconut milk, two teaspoons grass-fed gelatin, three tablespoons of honey, 1 teaspoon of vanilla extract or vanilla bean, and cold water.
Start by blooming the gelatin in water. In a small bowl, mix the water with the gelatin until it thickens, or blooms. This will take 2-5 minutes. Once the gelatin is thick and grainy looking, set it aside and warm up the coconut milk mixture.
In a medium saucepan, bring the coconut milk to a simmer over medium-high heat.
Once the coconut milk is simmering, add in the bloomed gelatin and whisk vigorously. Once the gelatin dissolves, remove it from the heat and stir in the honey and vanilla. Let the coconut mixture cool slightly before pouring into prepared pan.
Now it’s time to prepare your panna cotta dishes. You may use small jars (that’s what I used), ramekins, or gelatin molds. Lightly grease the pan with coconut oil and pour the coconut panna cotta mixture into the prepared jar. Fill each jar three quarters of the way full. Refrigerate the panna cotta until it is set, and the center of the panna cotta feels solid and is set.
Variations:
Keto Panna Cotta
To make this recipe keto, simply replace half the coconut milk with heavy cream and use your favorite liquid sweetener instead of honey. If you’re using stevia, you will want to start with 1/4 tsp, and adjust to your taste.
Vegan Coconut Panna Cotta
To make this recipe vegan, replace the gelatin with 1/2 teaspoon of agar agar powder and use maple syrup or agave instead of honey.
Chocolate Coconut Panna Cotta
To make chocolate panna cotta, melt 1/4 cup of dark chocolate and whisk it into the warm coconut mixture after you bring it off the heat.
Mango Panna Cotta
To make tropical mango panna cotta, whisk in 1/2 cup of mango puree into the coconut mixture after you bring it off the heat.
FAQ
Yes, I have made this recipe with agar agar powder. You can substitute the gelatin with 1/2 teaspoon of agar agar powder and follow the directions as written.
I personally love to top my panna cotta with tropical fruit like pineapple and mango, but you can add any fruit, berries or chocolate on top of this classic Italian dessert.
Yes, coconut cream will work. It will make a very creamy panna cotta with a deep coconut flavor and will have a custard-like texture.
Related Recipes:
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Coconut Panna Cotta
This coconut milk panna cotta comes together with dairy-free ingredients and is thickened with gelatin. Made with simple ingredients like full-fat coconut milk, gelatin, honey and vanilla extract, and is topped with frozen or fresh fruit.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes + setting time
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 can full-fat coconut milk
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin
- 1/4 cup cold water
- coconut oil (for greasing the molds)
- Topping: Fresh berries, frozen berries, fresh strawberries, chocolate, heavy whipping cream, or other fruits like pineapple and passion fruit
Instructions
- Mix the gelatin and water tighter in a small bowl. Allow the gelatin to bloom for 3-5 minutes.
- While the gelatin is blooming, heat the coconut milk over medium heat in a small saucepan.
- Once the coconut mixture comes to a simmer, add in the bloomed gelatin and stir until the gelatin dissolves.
- Once the gelatin dissolves, remove the pan from the heat and mix in the honey and vanilla extract.
- Let the mixture cool slight before pouring into jars or molds.
- Prepare the jars and molds by greasing them with coconut oil. Carefully pour the warm coconut mixture into little glass jars. Fill each jar 3/4 the way full.
- Refrigerate the coconut panna cotta until it sets, about 3-4 hours. Once set, top with berries or chopped fruit and serve.
This recipe makes four, 4-ounce servings.
Notes
Variations:
Keto Panna Cotta
To make this recipe keto, simply replace half the coconut milk with heavy cream and use your favorite liquid sweetener instead of honey. If you’re using stevia, you will want to start with 1/4 tsp, and adjust to your taste.
Vegan Coconut Panna Cotta
To make this recipe vegan, replace the gelatin with 1/2 teaspoon of agar agar powder and use maple syrup or agave instead of honey.
Chocolate Coconut Panna Cotta
To make chocolate panna cotta, melt 1/4 cup of dark chocolate and whisk it into the warm coconut mixture after you bring it off the heat.
Mango Panna Cotta
To make tropical mango panna cotta, whisk in 1/2 cup of mango puree into the coconut mixture after you bring it off the heat.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 240
- Fat: 18.5g
- Carbohydrates: 17g
- Protein: 2.4g
