Can a different thickening agent be used in this recipe?

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.

What are the best toppings for panna cotta?

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.

Can I substitute coconut cream for coconut milk in this recipe?

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.

Coconut Panna Cotta

Name: Coconut Panna Cotta
Prep time: 5 min
Cook time: 5 min
Total time: PT-494138H44M36S
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

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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.

Author: Tiffany Marie
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

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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

Find it online: https://thecoconutmama.com/coconut-panna-cotta/