Coconut Panna Cotta Recipe
Make Coconut Panna Cotta Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Flavoring Ingredients
Toppings (optional)
Method
Preparation of Gelatin
- 1
In a small bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes to bloom.
Making the Panna Cotta
- 2
Heat Coconut Mixture
In a saucepan, combine the coconut milk, heavy cream, granulated sugar, and salt. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
- 3
Incorporate Gelatin
Remove the saucepan from heat. Add the bloomed gelatin to the warm mixture, stirring until completely dissolved.
- 4
Add Vanilla Extract
Stir in the vanilla extract until well combined.
- 5
Pour into Molds
Pour the mixture into individual serving molds or cups. Allow it to cool to room temperature.
- 6
Chill
Refrigerate the panna cotta for at least 4 hours, or until set.
Serving
- 7
Prepare Toppings
If desired, toast coconut flakes in a dry skillet over medium heat until golden brown. This should take about 3-5 minutes.
- 8
Serve
Once set, carefully unmold the panna cotta onto serving plates. Top with toasted coconut flakes and diced mango before serving.
