Coconut Panna Cotta – a delicious recipe with coconut milk, unflavored gelatin, heavy cream, white sugar, vanilla, coconut flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour 1/4 cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
2
Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
3
Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
4
Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
5
Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.
332
kcal
Calories
23
g
Fat
26
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup coconut milk, divided, 1 (.25 ounce) package unflavored gelatin, 1 cup heavy cream, 4 tablespoons white sugar, and more.
Yes, Coconut Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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