Jump to Recipe·Leave a Review

The trick to a perfect Coconut Panna Cotta? Warming the gelatin and milk together until silky smooth. We’re breaking it all down in this recipe that comes together with a blend of coconut milk and heavy cream for a light, creamy smooth dessert, perfect for topping with seasonal fruit!

This homemade version of the classic Italian dessert features both coconut milk and heavy cream for a super rich and creamy, subtly sweet treat.

It’s one of my favorite individual desserts to serve at dinner parties or family get togethers.

Pour them into molds and flip onto cute plates or chill and serve directly out of fun glassware topped with a simple fruit compote.

And if you love the flavors of coconut and vanilla in desserts, be sure to try this Puerto Rican coconut pudding and these easy DIY coconut popsicles, too!

Coconut panna cotta on a plate.

Step by Step Instructions

Gelatin blooming in a bowl.
Bloom the gelatin by sprinkling the gelatin over a bowl with the cold water. Set aside to bloom for 5-10 minutes, until no dry powder remains. While it blooms, prep the molds by rubbing with a paper towel sprayed with non stick spray.
Coconut milk with bloomed gelatin in a pot.
Warm the gelatin and milk. Whisk together over in a pot over medium low until silky smooth. You should be able to dip a spoon into it and run your finger through the back of the spoon without feeling any graininess.
Heavy cream pouring into a pot of coconut milk.
Take the pot off the stove and whisk in the sugar until fully dissolved. Next whisk in the vanilla, heavy cream, and salt. Once evenly combined, pour the mixture into the prepared molds.
Coconut panna cotta on a plate.
Chill the panna cotta in the fridge until solid. Flip onto plates or serve directly out of the cups they set in. Top with fresh fruit or any desired toppings!
Coconut panna cotta on a plate.

Tips for Flipping Your Panna Cotta

Don’t skip the step of rubbing the molds with a piece of paper towel sprayed with nonstick spray before using!

Once the panna cotta have set in the molds, here’s what to do:

  • Soak in warm water: Place the molds or cups in a bowl with warm water to help loosen up the panna cotta. Make sure to not soak for too long and to use warm, not hot water; if it’s too hot it can melt the dessert.
  • Loosen with a knife: Run a knife gently around the edges of the molds to unstick the tops.
  • Flip and tap: Set a serving plate over top of each mold and flip, holding the mold with your hands and tapping gently to pop the dessert out of the molds.

After testing this recipe several times, I’ve learned that the panna cotta expands immediately after flipping – so make sure to flip onto a plate thats larger than the molds!

Panna cotta molds being greased.
Panna cotta being loosened in a bowl.

Picking the Right Molds

When it comes to picking your serving vessels for your coconut panna cotta, you really can’t go wrong.

Use assorted glassware and serve directly out of the cups, or use molds that can be flipped onto plates. I recommend using 4 of these molds for larger servings or 8 of these molds for smaller servings.

Panna cotta pouring into molds.

More Recipes for Coconut Lovers

Limber de Coco (Puerto Rican Coconut Popsicles)

5 Ingredient Arepas de Coco (Fried Coconut Bread)

Arroz con Dulce (Coconut Rice Pudding)

Puerto Rican Tembleque (Coconut Pudding)
Coconut panna cotta on a plate.

Thanks for being here,

Salima written in cursive
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coconut panna cotta on a plate.

Silky Panna Cotta with Coconut Milk 

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Dessert
  • Method: Simmered
  • Cuisine: Italian
Print Recipe
Save Recipe

Description

The trick to a perfect Coconut Panna Cotta? Warming the gelatin and milk together until silky smooth. We’re breaking it all down in this recipe that comes together with a blend of coconut milk and heavy cream for a light, creamy smooth dessert, perfect for topping with seasonal fruit!

Ingredients

Units Scale
  • 1/2 cup cold water
  • 4 tsp gelatin powder
  • 1 (15 oz) coconut milk*
  • 1/3 cup sugar
  • 2 tsp vanilla extract or 1/2 vanilla bean pod
  • 1 1/2 cups heavy cream
  • a pinch of salt
  • optional toppings: fresh fruit, citrus zest, fruit compote

Instructions

  1. Bloom the gelatin. Sprinkle gelatin over a bowl with the measured water. Set aside to bloom while you spray a paper towel with nonstick spray and rub around the molds (only necessary if you plan to flip your panna cotta to serve).
  2. Warm the gelatin and milk. Add coconut milk to a pot with the bloomed gelatin and whisk together over medium heat. Continue to simmer until the gelatin is completely dissolved. The mixture should be completely smooth without any graininess.
  3. Add remaining ingredients and chill. Remove the pot from the heat before whisking in the sugar until fully dissolved. Next whisk in heavy cream, vanilla and salt. Whisk until the mixture is no longer grainy. Pour into the prepared molds and chill for at least 4 hours, or until solid.
  4. Flip or serve immediately. Flip onto plates if desired*. Serve topped with fresh fruit, citrus zest or fruit compote. 

Equipment

Notes

  • If using a can of coconut milk, blend before adding to the pot. If the milk isn’t creamy and homogenous after blending, try using another can (annoying, I know).
  • Tips for flipping panna cotta: set the molds in bowls of warm water for 60 seconds, run a knife around the edges gently and flip onto plates.

Enjoy this recipe?

If you tried this recipe, please consider leaving a review in the comment section. I love hearing feedback and your review helps to keep Salima’s Kitchen going!