Coconut-Vanilla Bean Panna Cotta
Coconut and vanilla bean go really well together, so I had to try them in a Panna Cotta. I topped it with some passionfruit and it turned out really nice. It’s super easy to make and you don’t even need to bake anything. A simple summer dessert that looks a bit fancy but isn’t hard at all.
I love making easy desserts that don’t need any baking, especially in summer. It’s just way too hot to turn on the oven sometimes. This Coconut–Vanilla Bean Panna Cotta is one of those desserts that feels kind of special but it’s honestly super simple. You can throw it together in about 10 minutes and then the fridge does the rest. This one just needs time to chill properly at least 12 hours or overnight is best.
For the flavor, I used full fat coconut milk and real vanilla bean powder. To set it, I used gelatin sheets. I prefer using sheets over powdered gelatin because they’re easier for me to work with. You just soak them in cold water and melt them into the warm mixture. I’m not completely sure if this would work with agar agar, since it behaves a bit differently. I haven’t tested it, so I can’t say for sure. If you do try it, let me know how it goes.
Once it’s set, you can top it with whatever you like. I went with passionfruit because I love the combination with the coconut. But mango curd would be really good too. Even some chopped fresh mango or a bit of lime zest would work.
I feel like Panna Cotta always looks more impressive than it actually is. It’s really just about mixing a few things together and letting it chill. If you’re hosting a summer party or just want to have a treat ready for the weekend, this is a good one.
Frequently asked questions
1. Can I use vanilla extract instead of vanilla bean? Yes, definitely. I like using vanilla bean for the little black specks and deeper flavor, but vanilla extract works too.
2. Do I have to use gelatin sheets? No, but that’s what I used and tested. If you're using powdered gelatin, the amount and method might be different, so you’d have to adjust it a bit.
3. Will it work with agar agar instead of gelatin? I’m not sure, honestly. Agar agar sets firmer, faster and I haven’t tested it with this recipe. If you try, let me know how it goes!
4. Can I make this ahead of time? Yes! That’s the best part. You can make it the night before or even a day or two ahead, just let it chill for at least 12 hours.
5. How long does it last in the fridge? About 3 days is perfect. Just keep it covered so it doesn’t pick up any fridge smells.
8. What can I use on top instead of passionfruit? Mango curd, chopped mango, a fruit compote or even a bit of lime zest would be great. Anything fruity and a little tangy works well.
Ingredients you will need for this recipe
Heavy cream: This gives the panna cotta its rich and smooth base. I use one with 32% fat content.
Coconut milk: Adds that coconut flavor and also helps with the texture. Make sure to use the full fat version. It’s thicker and works much better here.
Granulated sugar: Just enough to sweeten the mix.
Gelatin sheets: This is what helps the panna cotta set. I like using gelatin sheets because they're easy to work with, just soak and melt them into the mixture. Powdered gelatin could work too, but the amounts and method would be different.
Vanilla powder or vanilla bean paste: For flavor! Either one works.
Step by step instructions with photos
1. First, soak the gelatine sheets in cold water for about 5–10 minutes until soft.
2. In a saucepan, combine the coconut milk, cream, sugar and vanilla. Heat gently over medium heat, stirring until the sugar is dissolved and the mixture is hot (but do not boil).
3. Remove the pan from the heat. Squeeze out excess water from the softened gelatine sheets and stir them into the warm mixture until completely melted and smooth.
4. Pour the Panna Cotta into 5 small ramekins or glasses. Let them cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Before serving, unmould the Panna Cotta by running a knife along the edges; dipping the ramekins or cups in warm water for a few seconds, then inverting onto a plate.
6. Enjoy!
Coconut-Vanilla Bean Panna Cotta
Coconut and vanilla bean go really well together, so I had to try them in a Panna Cotta. I topped it with some passionfruit and it turned out really nice. It’s super easy to make and you don’t even need to bake anything. A simple summer dessert that looks a bit fancy but isn’t hard at all.
Ingredients
- 350g heavy cream (32% fat content) - 1 1/2 cups
- 250g cocout milk, full fat - 1 cup + 2 teaspoons
- 80g granulated sugar - 1/3 cup + 1 tablespoon
- 3 sheets of gelatine
- 1/4 tsp ground vanilla powder or 1 tsp vanilla bean paste
Instructions
- First, soak the gelatine sheets in cold water for about 5–10 minutes until soft.
- In a saucepan, combine the coconut milk, cream, sugar and vanilla. Heat gently over medium heat, stirring until the sugar is dissolved and the mixture is hot (but do not boil).
- Remove the pan from the heat. Squeeze out excess water from the softened gelatine sheets and stir them into the warm mixture until completely melted and smooth.
- Pour the Panna Cotta into 5 small ramekins or glasses. Let them cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, unmould the Panna Cotta by running a knife along the edges; dipping the ramekins or cups in warm water for a few seconds, then inverting onto a plate.
- Enjoy!
Nutrition Facts
Calories
335Fat
27 gSat. Fat
17 gCarbs
20 gFiber
0 gNet Carbs
20 gSugar
21 gProtein
5 gSodium
40 mgCholesterol
85 mg
