This silky coconut pudding Served with tart berry compote it’s the perfect no-bake Italian dessert. It's incredibly smooth and infused with honey, making it absolutely swoon-worthy and guilt-free when you bite into it.
Why I love this coconut pudding
If you love a fruity, icy dessert, this coconut panna cotta is the perfect summer recipe.
- Dairy free. This recipe uses coconut milk to create a plant-based option that everyone can enjoy.
- Great for parties. Since the mixture is poured into individual glasses, everyone gets their own panna cotta.
- No processed sugar. Honey is a natural sweetener, so there’s no need to add any processed sugar to this recipe.
- No bake. The panna cotta is made on the stove and in the refrigerator, allowing the dessert to be made without the need for an oven in case it's too hot to bake.
What is panna cotta?
Panna cotta is a traditional curd-like Italian dessert. It's usually made with heavy cream and gelatin and refrigerated until solid. It is considered a delicacy due to its subtle milky taste. Sometimes notes of sweet vanilla, coffee or orange peel are added. Once ready, it is often topped with fresh strawberries or berry preserves to add a touch of tartness.
Ingredient description
The tart berries perfectly balance the creaminess of the coconut milk. Scroll to the recipe card at the bottom of the post for exact quantities.
For panna cotta
- coconut milk—— Make sure it's full fat.
- gelatin- It should be powdery. If it comes in sheet form, check the package instructions for size conversions.
- Vanilla extract – Feel free to use almond extract.
- Honey – Raw honey is best, but agave nectar also works.
Berry preserves
- raspberry- They can be fresh or frozen (thawed and drained).
- blueberry– Don't worry if they aren't as plump anymore.
- water – This way the preserves won't be too thick.
- Cornstarch—— You can also use tapioca starch.
How to Make Coconut Panna Cotta
The secret to making a smooth panna cotta is to keep a close eye on the mixture so it doesn't stick to the bottom or sides of the pan and burn. Scroll to the bottom of the post to see the full recipe card.
- Prepare gelatin. Stir half the coconut milk and gelatin in a small saucepan. Let it sit without heat for 10 minutes to absorb the moisture.
- Bring it to a boil. Place the pot over low heat. Add honey and vanilla extract and beat until smooth. Remove from heat and set aside.
- Set it. Divide coconut mixture among glasses. Cover with plastic wrap and refrigerate until firm.
- Make preserves. Combine raspberries, blueberries, water and honey in another pot. Combine 1/4 cup liquid and cornstarch in a small bowl to form a slurry. Stir this into the pot. Cook gently until thickened. Set it aside to cool completely.
- Assemble it. Remove panna cotta from refrigerator. Top with berry preserves. Serve and enjoy!
Service method
These are some topping and drizzle ideas to take your panna cotta to the next level:
- shredded coconut—— Make sure it's toasted to a nice crisp.
- Chia seeds– Poppy seeds make a good swap.
- Dried cranberries—— Avoid using them if they are very hard and dry.
- chocolate – They can be mini chocolate chips or small pieces of semi-sweet chocolate.
- drizzle—— Chocolate syrup, strawberry syrup, or salted caramel are all great ideas.
Tips and variations
This creamy coconut custard can be made with different types of fruity preserves for an easy combination.
- Make it chocolatey. Dissolve 1/2 tablespoon cocoa powder into 1/4 cup warm coconut mixture until smooth. Pour the chocolate mixture back into the pan and continue with the regular chocolate panna cotta recipe.
- Go for matcha Stir 3 teaspoons matcha powder into 1/4 cup hot coconut mixture. Once smooth, pour it back into the pot and continue with the recipe as usual to get some green tea-like flavor.
- Remove the mold. If you want your panna cotta to look extra impressive, coat the glass with non-stick spray before adding the coconut mixture and refrigerating. Let cool for at least 4-5 hours. Gently run a knife along the edges and flip each one onto a plate. Spoon the preserves on top.
- Pay attention to it. Never allow the coconut gelatin mixture to boil as boiling gelatin will not thicken, which means the panna cotta will never set. Cook over low heat, stirring constantly to prevent a film from forming.
- Exchange preserves. If you wish, you can prepare whole strawberry, whole raspberry, whole blackberry or mango preserves for this recipe.
How to store
Cover each glass tightly with plastic wrap or a reusable silicone lid. It must be fastened securely to prevent moisture from getting inside. Keep them away from strong-smelling foods like peppers and onions. Panna cotta can be refrigerated for up to 3 days, and preserves can be refrigerated for up to 5 days.
More coconut recipes
describe
This soft coconut panna cotta recipe paired with sweet berry compote is an impressive no-bake Italian dessert you're sure to love.
Coconut custard:
Mixed berry compote:
- Place 1 cup coconut milk in a medium saucepan along with the unflavored gelatin.
- Turn off the heat and let sit for about 10 minutes, until the gelatin begins to soften.
- Heat the pot to medium-high heat and add the remaining 1 cup coconut milk and honey. Stir together until ingredients are dissolved.
- Remove the pot from the heat and stir in the vanilla extract.
- Let the panna cotta sit for 10 minutes to cool.
- Pour coconut mixture into 4-6 serving plates.
- Cover each dish with plastic wrap, making sure the plastic wrap does not come into contact with the coconut mixture. Store in the refrigerator for 5 hours or until the panna cotta sets.
- Meanwhile, in a small saucepan over medium heat, add raspberries, blueberries, water and honey. Stir and bring to a boil.
- Once boiling, add 1 tablespoon cornstarch to a small bowl along with 1-2 tablespoons liquid from the pan. Stir together and add to the pan with the berries. Stir and cook for 2-3 minutes until thickened.
- Remove from heat and store in refrigerator until cool.
- Serve panna cotta with mixed berry compote.
Nutrition
- Serving size: 1 serving
- Calories: Chapter 449
- sugar: 31 grams
- sodium: 22 mg
- Fat: 32 grams
- Saturated fat: 28 grams
- carbohydrate: 43 grams
- fiber: 2 grams
- protein: 2 grams
- cholesterol: 0 mg
