Best 7 Coconut Panna Cotta Recipes

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Indulge in the tropical paradise of flavors with our creamy and delectable Coconut Panna Cotta. This classic Italian dessert gets a tropical twist with the addition of rich coconut milk, creating a symphony of sweet and creamy textures. Served with a luscious mango coulis, this panna cotta becomes a masterpiece of flavors, transporting you to a tropical oasis.

For those seeking a vegan alternative, we have a delightful Vegan Coconut Panna Cotta recipe crafted with coconut cream and almond milk. It's equally creamy and satisfying, promising a guilt-free indulgence.

For a touch of elegance, try our White Chocolate Coconut Panna Cotta. The combination of smooth white chocolate and coconut milk creates a luxurious dessert that's perfect for special occasions.

And if you're a fan of the classic Italian dessert, be sure to check out our Traditional Panna Cotta recipe. Made with fresh cream and vanilla, this timeless dessert exudes simplicity and elegance.

Whichever recipe you choose, our Coconut Panna Cotta variations promise a delightful culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT PANNA COTTA



Coconut Panna Cotta image

An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.

Provided by ItalianaVera

Categories     World Cuisine Recipes     European     Italian

Time 4h30m

Yield 6

Number Of Ingredients 7

1 cup coconut milk, divided
1 (.25 ounce) package unflavored gelatin
1 cup heavy cream
4 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
1 tablespoon shredded coconut, or as needed

Steps:

  • Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
  • 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.
  • Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
  • 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.
  • Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 23.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 17 g, Sodium 22.7 mg, Sugar 8.5 g

COCONUT PANNA COTTA WITH TROPICAL FRUIT



Coconut Panna Cotta with Tropical Fruit image

Provided by Daisy Martinez

Categories     dessert

Time 4h30m

Yield 6 servings

Number Of Ingredients 6

1 tablespoon powdered gelatin
1 (15-ounce) can coconut cream (recommended: Coco Loco)
1 (13.5-ounce) can coconut milk
2 cups chilled heavy cream
1/4 cup confectioners' sugar
Assorted tropical fruits, such as: kiwi, mango, and papaya, peeled and cut into 1/2-inch dice, for garnish (about 1 1/2 cups total)

Steps:

  • Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
  • In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
  • Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
  • Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
  • To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.

DAIRY-FREE CHOCOLATE COCONUT ESPRESSO PANNA COTTA RECIPE BY TASTY



Dairy-Free Chocolate Coconut Espresso Panna Cotta Recipe by Tasty image

Here's what you need: coconut oil, dark chocolate, coconut cream, organic cane sugar, instant espresso, hot water, agar agar, shaved dark chocolate, espresso beans

Provided by Crystal Hatch

Categories     Desserts

Yield 4 servings

Number Of Ingredients 9

coconut oil, for greasing
1 ½ oz dark chocolate, chopped
2 cups coconut cream
¼ cup organic cane sugar
1 teaspoon instant espresso
¼ cup hot water
½ teaspoon agar agar
shaved dark chocolate, for garnish
2 tablespoons espresso beans, for garnish

Steps:

  • Grease 4 4-ounce (115 g) ramekins with coconut oil and set aside.
  • In a medium saucepan over medium-low heat, combine the dark chocolate, coconut cream, sugar, and instant espresso. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
  • Add the agar agar to the hot water and stir until there are no lumps and the agar agar is fully dissolved.
  • Pour the agar mixture into the warm coconut cream mixture and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins.
  • Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
  • When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with shaved dark chocolate and espresso beans.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 20 grams, Fat 50 grams, Fiber 0 grams, Protein 4 grams, Sugar 69 grams

COCONUT-CARDAMOM PANNA COTTA



Coconut-Cardamom Panna Cotta image

Provided by David Tanis

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups half-and-half
1/4 cup plus 2 tablespoons sugar
3 cardamom pods, smashed
1/8 teaspoon salt
1 cup coconut milk (unsweetened)
1 1/2 teaspoons powdered gelatin
1/2 cup blackberries or raspberries, or a mixture
2 teaspoons sugar
1/2 teaspoon grated ginger
2 small nectarines or peaches, optional

Steps:

  • In a small saucepan, warm the half-and-half over medium-low heat. Do not allow to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off heat and let cool. Stir in coconut milk.
  • Put gelatin in a small bowl and add 2 tablespoons cold water. Let dissolve, about 5 minutes, then add to half-and-half mixture; stir well. Strain through a fine-meshed sieve into a pitcher. Pour mixture into six 4-ounce ramekins or custard cups. Cover with plastic wrap and refrigerate until firm, about 2 hours. (May be made several hours or up to a day in advance.)
  • Put berries in a bowl and sprinkle with the sugar and grated ginger. Mix gently and macerate 10 minutes. Add slices of nectarine or peach, if desired. To serve, run a knife around edge of ramekin, then invert ramekin over dish. Shake gently to unmold. Surround panna cotta with fruit, or serve in ramekin with fruit on top.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 11 grams, Sodium 80 milligrams, Sugar 17 grams

COCONUT PANNA COTTA



Coconut Panna Cotta image

Cool, rich, smooth and refreshing. Perfect end to a spicy Thai dinner outside on the porch. Fast mango puree is easy to make - just puree a can of mango. Chopped fresh mango is certainly a welcome addition too. From Taste of Thai. Note - this is best if allowed to set in refrigerator overnight Found the error resulting in the yucky gummi coconut! Use a 1/4 ounce packet of gelatin - not the 1 1/4 ounces the Zaar recipe elf transformed 1 1/4 ounce packet into! Recipe is now corrected & will not yield gummi coconut any more!

Provided by Busters friend

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 ounce unflavored gelatin, plus
1 teaspoon unflavored gelatin
27 ounces coconut milk
1/2 cup sugar
1/8 teaspoon salt

Steps:

  • Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften 5 minutes or so.
  • Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
  • Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
  • Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds.
  • Invert cups onto plate and top with chopped, or puréed mango.

Nutrition Facts : Calories 325.5, Fat 23.6, SaturatedFat 20.9, Sodium 118.1, Carbohydrate 27.8, Fiber 2.9, Sugar 24.8, Protein 4.9

COCONUT PANNA COTTA WITH MANGO-LIME COULIS



COCONUT PANNA COTTA WITH MANGO-LIME COULIS image

Categories     Yogurt

Yield 5 people

Number Of Ingredients 12

Recipe Yield:
5 servings
Recipe Calories:
296
1 14-ounce can coconut milk
1 tablespoon agar flakes (not powder)
1 6-inch vanilla bean pod
5 tablespoons honey (divided)
1 cup plain Greek low-fat yogurt
Zest and juice of 1 lime
1 (8 ounces) ripe mango (peeled and cubed)
Fresh papaya slices (for garnish)

Steps:

  • Lightly but completely oil five ½-cup ramekins (or use cooking spray). Whisk coconut milk into a small saucepan; stir in agar flakes. Let rest for 10 minutes. Split vanilla bean lengthwise and scrape seeds into coconut milk. Add vanilla pod, too. Bring to a full boil (entire surface, not just edges). Reduce heat and simmer, whisking constantly, until agar is mostly dissolved, about 10 minutes. Remove from heat and strain into a bowl, using a fine-mesh strainer; press lightly. Discard any solids. Whisk 4 tablespoons honey into strained coconut milk. Add yogurt and a generous pinch of salt; whisk until smooth. Pour into prepared ramekins and chill, covered, at least 1½ hours. In a blender, combine remaining 1 tablespoon honey, lime zest and juice, and mango; purée until smooth. Run a knife around edge of ramekins. Invert onto serving plates. Spoon 2 tablespoons mango-lime coulis (sauce) over each. Garnish with papaya slices. Serve with remaining coulis on the side.

DAIRY-FREE COCONUT MATCHA PANNA COTTA RECIPE BY TASTY



Dairy-Free Coconut Matcha Panna Cotta Recipe by Tasty image

Here's what you need: coconut oil, coconut cream, cane sugar, matcha powder, agar agar, hot water, coconut flake

Provided by Crystal Hatch

Categories     Desserts

Yield 4 servings

Number Of Ingredients 7

coconut oil, for greasing
2 cups coconut cream
¼ cup cane sugar
1 tablespoon matcha powder
½ teaspoon agar agar
¼ cup hot water
coconut flake, for garnish

Steps:

  • Grease 4 4-ounce (115 g) ramekins with coconut oil and set aside.
  • In a medium saucepan over medium-low heat, combine the coconut cream, sugar, and matcha powder. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
  • Add the agar agar to hot water and stir until there are no lumps and the agar agar is fully dissolved.
  • Pour the agar mixture into the warm coconut cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins.
  • Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
  • When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with coconut flakes.
  • Nutrition - Calories: 329, Total fat: 27 grams, Sodium: 16 mg, Total carbs: 23 grams, Dietary fiber: 7 grams, Sugars: 16 grams, Protein: 3 grams
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 17 grams, Fat 47 grams, Fiber 0 grams, Protein 4 grams, Sugar 66 grams

Tips:

  • For a richer panna cotta, use full-fat coconut milk.
  • To make the panna cotta more flavorful, add a teaspoon of vanilla extract or a pinch of salt.
  • If you don't have a ramekin, you can use a small bowl or jar.
  • To easily unmold the panna cotta, dip the ramekins in hot water for a few seconds before inverting them onto a plate.
  • Garnish the panna cotta with fresh fruit, berries, or a drizzle of honey before serving.

Conclusion:

Coconut panna cotta is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy texture and tropical flavor, coconut panna cotta is sure to be a hit with your friends and family.

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