Coconut Panna Cotta

Coconut Panna Cotta is a creamy, dairy-free dessert that brings the flavors of the tropics to your table. Smooth and silky, this panna cotta combines the lusciousness of coconut milk and cream with the subtle sweetness of sugar. Topped with vibrant tropical fruits and golden-brown Filipino latik (coconut curds), this dessert is a celebration of texture, flavor, and simplicity.

Perfect for entertaining or a weeknight indulgence, this recipe balances elegance with approachability. With just a few simple ingredients and a bit of patience, you can create a show-stopping treat that will delight your family and guests.

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Let’s explore this recipe in detail, including its appeal, ingredients, and preparation techniques to ensure your Coconut Panna Cotta turns out perfectly every time.

Coconut Panna Cotta is a refreshing and creamy dessert that brings the essence of the tropics to your table. Made with luscious coconut milk and coconut cream, this dairy-free treat is perfect for those seeking indulgence without dairy. The silky texture of the panna cotta pairs beautifully with vibrant tropical fruits like mango and kiwi, while a sprinkling of Filipino latik (golden coconut curds) adds a deliciously nutty crunch.

Whether you’re hosting a dinner party or craving a comforting dessert, Coconut Panna Cotta is an elegant option that’s as visually stunning as it is delicious. This dish not only captures the essence of tropical flavors but is also a testament to the versatility of coconut.

Let’s explore how to prepare this delightful dessert, along with tips for perfecting the recipe and creative ways to serve it.

Ingredients

Coconut Panna Cotta:

• 0.25 oz unflavored gelatin powder (about 1 tablespoon)
• 1 tablespoon water
• 2 ¼ cups canned full-fat unsweetened coconut milk
• ¾ cup canned unsweetened coconut cream
• ¼ cup granulated sugar

Latik (Filipino Coconut Topping):

• 1 (14 oz) can unsweetened coconut cream or coconut milk

Additional Toppings:

• Sliced golden kiwi
• Sliced green kiwi
• Diced mango

Step-by-Step Instructions

Coconut Panna Cotta

1. Prepare the Ramekins
   • Lightly grease the ramekins or your serving vessels with a small amount of coconut oil. Set aside.
2. Bloom the Gelatin
   • In a small bowl, combine the gelatin powder with water. Stir to mix and let it sit for about 5 minutes until the gelatin absorbs all the moisture.
3. Heat the Coconut Mixture
   • In a medium saucepan, combine coconut milk, coconut cream, and sugar.
   • Heat over medium heat, stirring occasionally, until the mixture comes to a gentle simmer. Ensure that the sugar dissolves completely.
4. Incorporate the Gelatin
   • Remove the saucepan from heat and allow it to cool for 5–8 minutes.
   • Stir in the bloomed gelatin and mix until it is completely dissolved.
5. Pour and Chill
   • Divide the coconut milk mixture evenly among the prepared ramekins. Let them cool to room temperature.
   • Cover the ramekins or place them in an airtight container, then refrigerate for at least 6 hours (preferably overnight) to allow the panna cotta to set.
6. Unmold the Panna Cotta
   • To unmold, dip each ramekin into warm water for 3–5 seconds to loosen the edges.
   • If needed, gently run a thin knife along the edges.
   • Invert the ramekin onto a serving plate.

Latik (Filipino Coconut Topping)

1. Cook the Coconut Cream
   • Pour the well-shaken coconut cream into a shallow pan. Heat over medium heat, allowing it to come to a gentle simmer.
   • Stir often as the liquid thickens and the water evaporates.
2. Separate the Oil and Curds
   • Lower the heat and continue cooking until the coconut oil separates from the curds.
   • Stir frequently to prevent the curds from sticking or burning.
3. Fry the Curds
   • Once separated, let the curds fry in the oil until golden brown.
4. Strain and Store
   • Pour the mixture into a sieve lined with a coffee filter to separate the curds from the coconut oil.
   • Use the curds immediately, or store them in an airtight container in the fridge for up to a week.

Flavor, Texture, and Aroma

• Flavor: The panna cotta offers a delicate, slightly sweet coconut flavor that balances beautifully with the tangy brightness of tropical fruits. The nutty, caramelized richness of latik adds depth to each bite.
• Texture: Silky, creamy panna cotta contrasts with the crispy and chewy texture of latik, creating a dynamic dessert experience.
• Aroma: The fragrant coconut aroma fills the air, evoking tropical vibes and creating an inviting ambiance.

Tips for Success

1. Gelatin Tips
   • Use unflavored gelatin for a neutral base. Blooming the gelatin properly ensures it dissolves completely without clumping.
   • For a vegetarian version, substitute with agar-agar (adjust the quantity as needed).
2. Coconut Milk and Cream
   • Use canned full-fat coconut milk for the creamiest results. Avoid light coconut milk or versions sold in cartons, as they lack the richness needed for this recipe.
   • Do not substitute coconut cream with “cream of coconut,” as it contains added sugar and a different consistency.
3. Chilling Time
   • Allow the panna cotta to chill for a minimum of 6 hours to set properly. Overnight chilling is ideal for the best texture.
4. Serving Sizes
   • The recipe yields six 4-ounce servings. You can adjust the serving sizes or use smaller vessels for mini panna cotta portions.

Creative Variations

1. Fruit Compotes
   • Add a layer of fruit compote (e.g., mango, pineapple, or passion fruit) on top of the panna cotta for added sweetness and color.
2. Infused Flavors
   • Infuse the coconut milk mixture with pandan leaves, vanilla bean, or lime zest for extra flavor depth.
3. Chocolate Twist
   • Swirl melted dark chocolate into the panna cotta mixture before it sets for a marbled appearance and chocolaty flavor.

Serving Suggestions

• Tropical Platter: Serve with an assortment of tropical fruits such as papaya, dragon fruit, or lychee for a vibrant dessert platter.
• Elegant Garnish: Top with edible flowers or mint leaves for a sophisticated touch.
• Drizzled Delight: Add a drizzle of caramel or honey for an extra layer of sweetness.

Storing and Leftovers

• Store the panna cotta in the fridge for up to 4 days in airtight containers.
• Latik can be stored in the fridge for up to 1 week in an airtight container. Reserve the coconut oil for cooking or baking.

Final Thoughts

Coconut Panna Cotta is more than just a dessert—it’s a tropical escape on a plate. The creamy, silky texture combined with the vibrant flavors of fresh fruits and the nutty crunch of latik creates a harmonious balance that’s sure to impress. This dish is as versatile as it is delicious, making it perfect for dinner parties, special occasions, or simply indulging in a taste of the tropics at home.

So grab your ingredients and whisk up this delightful dessert—it’s a treat that will transport you straight to paradise!