This coconut panna cotta is a smooth, creamy dessert with a delicate wobble and a clean coconut flavor. Made with pure coconut milk, lightly sweetened, and scented with vanilla and fresh lime zest, it’s a refreshing and elegant treat that comes together quickly and sets beautifully in the fridge. Naturally gluten-free and dairy-free, it’s ideal for entertaining or preparing ahead of time.
Why You’ll Love This Recipe
This recipe takes less than 15 minutes of active preparation, making it perfect when you want an impressive dessert without spending hours in the kitchen. It can be prepared several days in advance, which makes hosting stress-free. The texture is silky and creamy rather than stiff or rubbery, with a clear coconut taste balanced by vanilla and citrus. It’s also very versatile and pairs well with a wide variety of fruits and toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
coconut milk 500 g
granulated sugar 80 g
fine sea salt a small pinch
vanilla extract ½ teaspoon
lime zest from 1 medium lime
powdered gelatine 2 teaspoons (8 g)
cold water 2 tablespoons (30 ml)
passion fruit 3 to 4 whole fruits
fresh strawberries 150 g
Directions
Pour the cold water into a small bowl and evenly sprinkle the powdered gelatine over the surface. Stir briefly and let it stand for about 5 minutes until the gelatine fully absorbs the water and blooms.
Lightly grease four ramekins with a thin layer of coconut oil and place them on a tray. Set aside.
In a medium saucepan, combine the coconut milk, granulated sugar, salt, and lime zest. Heat gently over medium-low heat, stirring occasionally, until the sugar is completely dissolved. Do not allow the mixture to boil.
Remove the saucepan from the heat and stir in the vanilla extract. Add the bloomed gelatine to the hot coconut milk mixture and whisk continuously until the gelatine is completely dissolved. If needed, return the saucepan to very low heat briefly, but avoid boiling.
For the smoothest texture, pour the mixture through a fine-mesh sieve into the prepared ramekins. Allow them to cool slightly at room temperature, then refrigerate for at least 5 hours, preferably overnight, until fully set.
To serve, enjoy directly from the ramekins or unmold by dipping each ramekin halfway into hot water for 10–15 seconds, placing a plate on top, and gently turning it upside down. Serve with fresh passion fruit and strawberries.
Servings and timing
This recipe makes 4 servings, each approximately 120 ml.
Preparation time is about 5 minutes.
Cooking time is about 10 minutes.
Chilling time is at least 5 hours.
Total active time is approximately 15 minutes.
Variations
For a vegan version, powdered agar-agar can be used instead of gelatine, though the texture will be slightly firmer and the quantities will need adjustment.
Replace granulated sugar with honey, agave syrup, or another preferred sweetener to suit your taste.
Serve with mango, pineapple, kiwi, or a fruit coulis for a different flavor profile.
Add toasted coconut flakes or a small amount of granola on top for extra texture.
Storage/Reheating
Keep the panna cotta covered in the refrigerator, either in the ramekins or already unmolded, for up to 3 to 4 days. Over time, the texture may become slightly firmer. This dessert is served cold and does not require reheating.
FAQs
What texture should coconut panna cotta have?
It should be softly set, creamy, and gently wobbly, not stiff or rubbery.
Why didn’t my panna cotta set properly?
This can happen if the gelatine amount was incorrect or if the coconut milk mixture boiled, which weakens the gelatine.
Can I make this dessert ahead of time?
Yes, it’s ideal for making ahead and can be prepared up to three days in advance.
Can I serve it without unmolding?
Absolutely. Serving it directly in glasses or ramekins is easier and just as elegant.
What type of coconut milk works best?
Use full-fat coconut milk with a high coconut content for the creamiest texture and best flavor.
Can I freeze coconut panna cotta?
Yes, it can be frozen, but make sure it is well covered to prevent a skin from forming.
Why did my panna cotta separate into layers?
This can occur if the mixture wasn’t properly emulsified or if the gelatine didn’t dissolve evenly.
Is this dessert very sweet?
No, it’s mildly sweet, allowing the coconut and fruit flavors to shine. You can adjust the sugar to taste.
Can I add spices to the mixture?
Yes, a small amount of cardamom or cinnamon pairs nicely with coconut.
What fruits pair best with coconut panna cotta?
Tropical fruits like passion fruit, mango, pineapple, and berries all complement it well.
Conclusion
Coconut panna cotta is a simple yet refined dessert that delivers creamy texture and fresh flavor with minimal effort. Its make-ahead convenience, elegant presentation, and adaptable nature make it a reliable choice for both casual dinners and special occasions. Once you try it, it’s sure to become a favorite in your dessert rotation.
A silky, dairy-free coconut panna cotta lightly sweetened and flavored with vanilla and lime zest, served chilled with passion fruit and strawberries—perfect for an elegant make-ahead dessert.
Ingredients
500 g coconut milk (full-fat)
80 g granulated sugar
Pinch of fine sea salt
½ teaspoon vanilla extract
Zest from 1 medium lime
2 teaspoons (8 g) powdered gelatine
2 tablespoons (30 ml) cold water
3–4 whole passion fruits
150 g fresh strawberries
Instructions
Sprinkle powdered gelatine over cold water in a bowl. Stir and let bloom for 5 minutes.
Lightly grease 4 ramekins with coconut oil and set aside on a tray.
In a saucepan, heat coconut milk, sugar, salt, and lime zest over medium-low heat until sugar dissolves. Do not boil.
Remove from heat. Stir in vanilla extract and bloomed gelatine. Whisk until fully dissolved. If needed, warm gently but do not boil.
Strain mixture through a fine-mesh sieve into prepared ramekins. Let cool slightly, then chill for at least 5 hours or overnight.
To serve, eat directly from ramekins or unmold by dipping in hot water and inverting onto a plate. Garnish with passion fruit and strawberries.
Notes
Use full-fat coconut milk for best texture and flavor.
Do not let the mixture boil, as it can affect the setting power of the gelatine.
Serve with tropical fruit or toasted coconut for variation.
To make vegan, use agar-agar instead of gelatine, adjusting quantity and cooking time.
