Coconut Panna Cotta With Grapefruit Gelee Recipe

Name: Coconut Panna Cotta With Grapefruit Gelee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Panna Cotta; 1 14 oz can coconut milk (full fat); 2 tablespoons sweetener (raw organic honey, Stevia equivalent, or sugar); 1/2 vanilla bean, split (or 1 tsp vanilla essence); 2 tablespoons water; 1 gelatin pack minus 3/4 tsp; Grapefruit Gelee; 1/2 cup fresh grapefruit juice, divided; 3/4 teaspoon gelatin powder; 1 tablespoon sweetener (raw organic honey, Stevia equivalent, or sugar); 1 grapefruit, segmented

Servings: persons

Coconut Panna Cotta
1 14 oz can coconut milk (full fat)
2 tablespoons sweetener (raw organic honey, Stevia equivalent, or sugar)
1/2 vanilla bean, split (or 1 tsp vanilla essence)
2 tablespoons water
1 gelatin pack minus 3/4 tsp
Grapefruit Gelee
1/2 cup fresh grapefruit juice, divided
3/4 teaspoon gelatin powder
1 tablespoon sweetener (raw organic honey, Stevia equivalent, or sugar)
1 grapefruit, segmented

1
PANNA COTTA: Divide powdered gelatin; 3/4 teaspoon to be used in the grapefruit gelee. Place the rest in a small bowl with 2 tablespoons of water and allow to bloom for 5-10 minutes.
2
Put coconut milk, sugar, vanilla essence in small saucepan and bring to just a simmer. Remove from the heat and add bloomed gelatin; whisk together until completely dissolved.
3
Divide panna cotta mixture into 6 small dishes or 4 ramekins. Refrigerate for at least 4 hours or overnight until firm and set.
4
GRAPEFRUIT GELEE: Place 2 tablespoons of grapefruit juice and 3/4 teaspoon powdered gelatin in a small bowl to bloom for 5-10 minutes.
5
Place remaining grapefruit juice and sweetener in a small saucepan and bring to a boil. Add bloomed gelatin and whisk until completely dissolved. Remove from heat.
6
Place 1-2 segments of grapefruits on top of panna cotta. Evenly distribute grapefruit gelee between each.
7
Refrigerate for 1-2 hours until completely set. Serve cold.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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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: Coconut Panna Cotta, 1 14 oz can coconut milk (full fat), 2 tablespoons sweetener (raw organic honey, Stevia equivalent, or sugar), 1/2 vanilla bean, split (or 1 tsp vanilla essence), and more.

Yes, Coconut Panna Cotta With Grapefruit Gelee 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.

That's it — enjoy your meal!

Coconut Panna Cotta With Grapefruit Gelee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions