Go Back
four coconut panna cottas in ramekins before unmolding, smooth top surfaces, no toppings, subtle reflections

Coconut Panna Cotta

This coconut panna cotta is soft, silky, and just wobbly enough to feel luxurious. It uses gentle heat, bloomed gelatin, and well-emulsified coconut milk for a smooth, creamy dessert you can make ahead with almost no effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
chilling time 4 hours 40 minutes
Total Time 5 hours
Servings: 4 people
Course: Dessert
Cuisine: Italian-inspired, modern coconut variation
Calories: 250
Ingredients Method Notes

Ingredients
  

For 4 small servings:
  • 500 g full-fat canned coconut milk
  • 80 g sugar
  • Pinch of fine sea salt
  • ½ teaspoon vanilla extract
  • 8 g 2 tsp powdered gelatin
  • 30 ml 2 Tbsp cold water for blooming
  • Optional: splash of heavy cream 1–2 Tbsp for extra richness
Optional toppings:
  • Toasted coconut flakes
  • Passion fruit pulp
  • Fresh berries or berry compote
  • Shaved dark or white chocolate

Method
 

Bloom the gelatin:
  1. Sprinkle gelatin over the cold water in a small bowl. Let it sit 5–10 minutes until soft, thick, and spongy.
Warm the base:
  1. Add coconut milk, sugar, and a small pinch of salt to a saucepan. Heat gently over medium-low. Stop just before boiling—look for light steam and tiny bubbles at the edges.
Add vanilla and gelatin:
  1. Remove the pan from heat. Add vanilla. Stir in the bloomed gelatin. If needed, place the saucepan back on very low heat to fully melt the gelatin until the mixture looks smooth and glossy.
Strain the mixture:
  1. Pour through a fine-mesh sieve into a clean bowl or jug. This removes bubbles and keeps the texture silky.
Prepare the cups:
  1. Lightly brush ramekins with a little neutral or coconut oil if you plan to unmold. If serving in glasses, no oil needed.
Pour and chill:
  1. Pour the warm mixture slowly into the ramekins or glasses. Chill for at least 5–6 hours, or overnight for the most even set.
Unmold (optional):
  1. Dip the chilled ramekin halfway into hot water for 10–15 seconds. Loosen the edge gently and invert onto a cold plate.
Add toppings:
  1. Spoon over fruit, compote, toasted flakes, or chocolate just before serving.

Notes

  • Don’t let the mixture boil—boiling weakens gelatin and causes poor setting.
  • Use full-fat, well-emulsified coconut milk to prevent separation. If the can looks split, give it a quick whisk.
  • Straining makes a huge difference in getting a smooth, glossy top.
  • Overnight chilling makes unmolding much easier.
  • Serve in glasses if you want a zero-stress presentation.