Description
This Coconut Panna Cotta is a silky, creamy dessert made with full-fat coconut milk, lightly sweetened with sugar, and set with gelatin. It’s effortlessly elegant and dairy-free, featuring tropical garnishes like fresh mango, kiwi, chocolate cookie crumbs, and optional mint leaves for a refreshing finish. Perfect for a light, comforting treat that requires no baking.
Ingredients
Scale
Main Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 packet (2 1/4 teaspoons) powdered gelatin
- 3 tablespoons cold water
Garnish
- 1/2 cup diced mango
- 1/4 cup chopped kiwi
- 2 tablespoons chocolate cookie crumbs or chocolate soil
- Mint leaves (optional)
Instructions
- Bloom Gelatin: Sprinkle the powdered gelatin evenly over the cold water in a small bowl. Let it sit undisturbed for 5 to 10 minutes to allow the gelatin to absorb the water and swell.
- Heat Coconut Milk and Sugar: In a saucepan over medium heat, combine the coconut milk and granulated sugar. Stir gently until the sugar completely dissolves, making sure the mixture does not come to a boil.
- Add Vanilla and Gelatin: Remove the saucepan from heat. Stir in the vanilla extract and the bloomed gelatin. Whisk constantly until the gelatin fully dissolves into the coconut milk mixture for a smooth texture.
- Strain Mixture: Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or undissolved gelatin pieces, ensuring a silky panna cotta.
- Pour into Molds: Transfer the strained mixture into ramekins or molds. Tap the molds gently on the counter to release any trapped air bubbles.
- Chill and Set: Place the molds in the refrigerator and chill for at least 4 hours or preferably overnight until the panna cotta is fully set and firm to the touch.
- Unmold: To serve, briefly dip the ramekins into warm water for a few seconds to loosen the edges, then invert them onto serving plates carefully.
- Garnish and Serve: Decorate the panna cotta with diced mango, chopped kiwi, chocolate cookie crumbs, and optional mint leaves for a colorful, flavorful presentation.
Notes
- Ensure the coconut milk is full-fat for the creamiest texture.
- Do not boil the coconut milk and sugar mixture as it may affect the texture of the panna cotta.
- Blooming gelatin properly is crucial for the panna cotta to set correctly.
- If you want a vegan version, substitute gelatin with agar-agar following package instructions.
- Chilling overnight results in a firmer, more set panna cotta.
- For easier unmolding, warm the ramekins briefly but do not overheat to avoid melting.
