Description
This Coconut Panna Cotta is a creamy, dairy-free dessert made with full-fat coconut milk, perfect for a tropical twist. Silky, lightly sweetened, and naturally gluten-free, it’s a refreshing treat that’s easy to make ahead. A no-bake dessert ideal for summer gatherings or elegant dinners.
Ingredients
1 can (13.5 oz) full-fat coconut milk
2 teaspoons unflavored gelatin powder
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons cold water (for blooming gelatin)
Instructions
1. Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let it bloom for 5 to 10 minutes.
2. In a medium saucepan, heat the coconut milk, maple syrup (or honey), vanilla extract, and salt over medium heat. Stir occasionally until hot but not boiling.
3. Remove the saucepan from the heat and stir in the bloomed gelatin until fully dissolved.
4. Pour the mixture evenly into 4 ramekins or molds. Let cool slightly, then refrigerate for at least 4 hours or overnight until fully set.
5. To serve, run a knife around the edges and invert onto a plate. Garnish with fruit, coconut, or chocolate as desired.
Notes
This panna cotta is naturally dairy-free and gluten-free.
Use full-fat canned coconut milk for the best texture and richness.
Avoid boiling the mixture to prevent gelatin from losing its setting power.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical, Italian-Inspired
Nutrition
- Serving Size: 1 ramekin (approx. 1/2 cup)
- Calories: 210
- Sugar: 7g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 16g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg