Coconut Panna Cotta is a creamy, elegant dessert that blends the rich flavors of coconut milk with the lightness of a traditional panna cotta. This no-bake treat is wonderfully smooth, with a delicate balance of sweetness and a subtle tropical twist. It’s easy to prepare and can be made ahead of time, making it an ideal choice for dinner parties or a special weeknight dessert. The coconut flavor pairs beautifully with fresh fruits like mango, pineapple, or berries, adding brightness and contrast to its silky texture.
Ingredients:
- 1 can (14 oz) full-fat coconut milk
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- Fresh fruit (mango, berries, or pineapple) or shredded coconut for garnish
Instructions:
- Bloom the gelatin: In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for 5-10 minutes until the gelatin softens and blooms.
- Heat the coconut milk mixture: In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is hot but not boiling. Remove from heat.
- Add the gelatin: Stir the softened gelatin into the hot coconut mixture until completely dissolved. Then, stir in the vanilla extract.
- Pour into molds: Divide the mixture evenly among 4-6 small ramekins or serving glasses.
- Chill: Let the panna cotta cool to room temperature, then cover and refrigerate for at least 4 hours, or until set. For the best texture, chill overnight.
- Serve: Once the panna cotta is set, serve it directly in the ramekins or unmold it onto a plate by dipping the bottom of the ramekin in warm water for a few seconds and gently loosening the edges with a knife.
- Garnish with fresh fruit or a sprinkle of toasted shredded coconut for added texture and flavor.
This Coconut Panna Cotta is light yet indulgent, making it a perfect finish to any meal.
