Coconut Panna Cotta Recipe | Happy healthy eating

This is silky Coconut Panna Cotta The perfect no-bake Italian dessert with tart berry compote. It's super creamy and sweetened with honey for the ultimate indulgence-worthy guilt-free bite.

Why I Love This Coconut Panna Cotta

If you love cold desserts with a fruity twist, this Coconut Panna Cotta is the perfect summer recipe for you.

• Dairy-free. This recipe uses coconut milk to create a plant-based option for everyone to enjoy.
• Great for gatherings. Since the mixture is poured into individual serving glasses, everyone gets their own panna cotta.
• No processed sugar. Honey is a natural sweetener that eliminates the need to add any processed sugar to this recipe.
• No-bake. Creamy panna cotta can be made in the oven and refrigerated for an oven-free dessert if it's too hot to bake.

What is panna cotta?

Panna cotta is a traditional, curd-like Italian dessert. It is usually made with heavy cream and gelatin and refrigerated until set. It is considered a delicacy because of its subtle milky flavor. Sometimes it's got sweet vanilla, coffee, or orange zest for flavor. Once prepared, it is usually topped with a fresh strawberry or berry compote for tartness.

Material notes

The tart berries balance the creaminess of the coconut milk nicely. Scroll down to the recipe card at the bottom of the post for exact amounts.

For the panna cotta

• Coconut milk- Make sure it is full fat.
• Gelatin- It should be powdered. If it comes on a sheet, check the package instructions for its measurement conversion.
• Vanilla extract- Feel free to use almond extract.
• honey – Raw honey is best but agave nectar also works.

For the berry compote

• Raspberry – They can be fresh or frozen (thawed and drained).
• blueberry- Don't worry if they aren't fat anymore.
• water- This is so that the compote is not too thick.
• cornstarch- You can also use tapioca starch.

How to make Coconut Panna Cotta

The trick to silky panna cotta is to keep an 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 for the full recipe card.

• Prepare the gelatin. Whisk half the coconut milk and gelatin in a small bowl. Let it sit without heat for 10 minutes so it can absorb the moisture.

• boil Keep the pot on low flame. Add honey and vanilla extract, stir until smooth. Remove from heat and set aside.
• set Divide coconut mixture between serving glasses. Cover with plastic wrap and refrigerate until firm.
• Make the compote. In a separate bowl, mix the raspberries, blueberries, water and honey. Mix 1/4 cup liquid with cornstarch in a small bowl to make a slurry. Whisk into bowl. Simmer gently until thickened. Keep it aside to cool completely.
• Collect it. Remove the panna cotta from the fridge. Top with berry compote. Serve and enjoy!

This is the way to serve it

Here are some topping and drizzle ideas to take your creamy panna cotta to the next level:

• shredded coconut- Make sure it's toasted for plenty of crunch.
• Chia seeds- Poppy seeds are a great swap.
• Dried cranberries- Avoid them if they are too hard and dry.
• chocolate- These can be mini chocolate chips or small pieces of semi-sweet chocolate.
• Drizzle- Chocolate syrup, strawberry syrup, or salted caramel are great ideas.

Tips and variations

This creamy coconut panna cotta can be made with a variety of fruity compotes for an easy twist.

• Make chocolate. Dissolve 1/2 tablespoon cocoa powder in 1/4 cup warm coconut mixture until smooth. Pour the chocolate mixture back into the bowl and continue with the recipe as usual for chocolate panna cotta.
• go matcha Stir 3 teaspoons of matcha powder into 1/4 cup of the hot coconut mixture. Once smooth, pour it back into the pot and continue the recipe as usual for some green tea-like flair.
• Remove the molds. If you want the panna cotta to look extra impressive, grease serving glasses with non-stick spray before adding the coconut mixture and refrigerating. Allow to cool for at least 4-5 hours. Gently run a knife along the edges and invert each onto a serving plate. Spoon compote on top.
• Check it out. Never let the coconut-gelatin mixture boil because the boiled gelatin will never thicken, meaning the panna cotta will never set. Keep stirring it continuously on low flame so that a film does not form.
• Swap the compote. You can prepare an all-strawberry, all-raspberry, all-blackberry or mango compote for this recipe if you prefer.

How to save

Cover each serving glass tightly with plastic wrap or a reusable silicone lid. It must be tightly secured so that moisture does not get inside. Keep them away from strong-smelling foods like chilies and onions. Refrigerate panna cotta for up to 3 days and compote for up to 5. Enjoy it straight from the fridge.

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