I love making Coconut Panna Cotta when I want a dessert that feels special without any fuss. It sets into a silky, creamy texture and carries a gentle coconut flavor that makes you slow down and enjoy every spoonful. I prepare it ahead of time, let it chill in the fridge, and focus on other things, knowing dessert is already taken care of.
I serve it with a bright cranberry sauce that adds freshness and contrast. Together, the flavors feel festive and just right for this time of year.
This dessert works perfectly for New Year’s Eve celebrations. It feels light after a rich holiday meal and elegant enough for a special occasion, without requiring last-minute baking or complicated steps.
When I want something simple, make-ahead, and quietly impressive, I always come back to this coconut panna cotta with cranberry sauce. Hope you will try it out. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you. Enjoy!
How to make coconut panna cotta
Begin with blooming the gelatin. Dissolve the gelatin in 2 tablespoons of cold water and let it swell for 5–10 minutes.
In a medium saucepan, combine the cream, coconut milk, sugar, salt, and vanilla. Heat over medium-low until just beginning to simmer, stirring until the sugar dissolves. Do not boil. Remove from heat and let cool for about 5 minutes.
Add the bloomed gelatin to the warm milk mixture and stir until completely dissolved.
Lightly grease the ramekins with coconut oil or vegetable oil. Divide the panna cotta mixture evenly among the ramekins.
Refrigerate for at least 4 hours, or preferably overnight, until fully set.
When ready to serve, if you’d like to unmold the panna cotta, dip each ramekin briefly into hot water, run a sharp knife around the edges, and invert onto a plate. I love serving it over a spoonful of cranberry sauce.
Alternatively, simply spoon cranberry sauce or any other fruit sauce you prefer over the panna cotta and serve it straight from the ramekins.
Other no-bake festive treats you may like to try
These Chocolate Coconut Snowball Truffles combine rich chocolate and coconut in an easy, no-bake treat perfect for holidays and gifting.
This Chocolate Coconut Biscuit Buche de Noel is a no-bake holiday dessert made with chocolate, coconut, and biscuits, festive and simple.
You have to try these White Chocolate Coconut Truffles. Creamy, sweet, and coconut-packed bite-size treats, perfect for celebrations or edible gifts.
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Coconut Panna Cotta – Light, Creamy and Gluten-Free
Ingredients
- 10 fl. oz (300ml) coconut milk
- 3.5 oz (100g) whipping cream
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) water , for soaking the gelatin
- 1/4 tsp (1g) salt
- 1/4 cup (50g) sugar
- 1 tsp (5g) vanilla extract
Instructions
- Dissolve gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes.
- In a medium saucepan, bring the cream, coconut milk, sugar, salt and vanilla to a simmer over medium-low heat.
- Do not boil. When the sugar has dissolved, remove from heat. Let cool for 5 minutes before adding the bloomed gelatin.
- Add gelatin to the milk mixture.
- Stir until the gelatin has completely dissolved.
- Grease ramekins with coconut oil or vegetable oil.
- Divide the panna cotta mixture evenly into the ramekins.
- Refrigerate for at least 4 hours or overnight to set.
- When ready to serve, if you want to invert the panna cotta, dip each ramekin into a bowl of hot water for about 30 seconds.
- Run a sharp knife around the edges.
- Invert onto a plate. I liked to invert them over some cranberry sauce. Garnish with sugar-coated red currants or cranberries, rosemary sprigs and coconut.
- You can also consider adding some cranberry sauce on top of the panna cotta in the ramekins, and serve as is.
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Nutrition
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