Coconut Panna Cotta Recipe

Name: Coconut Panna Cotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 teaspoon Powdered Gelatin; 2 Tablespoons Water; 9-1/2 ounces, fluid Coconut Milk; 3 Tablespoons Sugar; 10 ounces, fluid Greek Yogurt; 1 teaspoon Vanilla; 1 drop Coconut Extract; 2 Passionfruit; FOR THE CHOCOLATE LAYER:; 6 ounces, fluid Cream; 3-1/2 ounces, weight Dark Chocolate

Servings: persons

1-1/2 teaspoon Powdered Gelatin
2 Tablespoons Water
9-1/2 ounces, fluid Coconut Milk
3 Tablespoons Sugar
10 ounces, fluid Greek Yogurt
1 teaspoon Vanilla
1 drop Coconut Extract
2 Passionfruit
FOR THE CHOCOLATE LAYER:
6 ounces, fluid Cream
3-1/2 ounces, weight Dark Chocolate

1
Sprinkle gelatin over water and set aside for 5 minutes. In a small pan, heat coconut milk and sugar. Once warm, add bloomed gelatin and stir until all gelatin has dissolved.
2
Add Greek yogurt, vanilla, and coconut extract to a separate bowl. Pour warm coconut mixture over the Greek yogurt and whisk to combine. Careful not to whisk too vigorously, you only want to incorporate mixture and not add too many air bubbles.
3
Pour panna cotta mixture into ramekins as evenly as possible. Let them set up in a refrigerator for at least 6 hours, or overnight.
4
Make the chocolate layer by heating cream until just before it boils. Slowly pour hot cream over chocolate little by little. Once cream is fully incorporated into chocolate and you have a smooth chocolate sauce, pour chocolate into ramekins until there is an even layer in each ramekin.
5
Let the chocolate set up for 1 hour.
6
Scrape passionfruit seeds out of each fruit. Spoon passionfruit seeds on top of each layer of chocolate.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 teaspoon Powdered Gelatin, 2 Tablespoons Water, 9-1/2 ounces, fluid Coconut Milk, 3 Tablespoons 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.

Coconut Panna Cotta

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