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Coconut Panna Cotta

Coconut Panna Cotta

I’ve never been a fan of panna cotta. There was something about that milky tofu like gelatin dessert that didn’t sound appetizing to me. When I spent some time in Vietnam with my food loving aunt, Cao, she introduced to me the new panna cotta. Cao is a talented self-taught cook from Munich, Germany. Her recipes are equivalent to what a five-star restaurant offers. When she made her coconut panna cotta with mango and passion fruit, I was hooked.

Now that I am back in the states, I’m feeling nostalgic and missing her cooking. Here in Atlanta, passion fruit is hard to find. I can’t replicate what Cao made but I can come close. So, I made coconut panna cotta topped with exotic Asian fruit. The fruit combo is longan, mangosteen and jackfuit. This refreshing dessert is perfect for the upcoming spring-like weather.

Ingredients to make coconut panna cotta

Ingredients to make coconut panna cotta.

Panna Cotta made with coconut milk

Pour coconut panna cotta  into a plastic cup for an easy to serve dessert.

Panna Cotta with longan jackfruit and mangosteen

Top with longan, jackfruit and mangosteen.

Warm weather dessert

Great for warm weather entertaining.

Top coconut panna cotta with fruit

Coconut Panna Cotta

4 cups of canned coconut milk

1/3 cup honey

1 tablespoon unflavored gelatin

2 teaspoons vanilla extract

Canned Asian fruit (syrup drained)


1. In a medium saucepan, pour in 1 cup of coconut milk and 1 tablespoon gelatin. Whisk together and let sit for 10 minutes.

2. Turn on heat to medium. Add the remaining coconut milk and honey. Whisk until the milk comes to a boil.

3. Turn off heat and move saucepan to a cool surface. Add vanilla extract and whisk well.

4. Let the milk cool for 15 minutes. After cooling, divide the milk into 6 cups. Place cups into the refrigerator and let cool for 5-8 hours. The gelatin will harden.

5. When ready to serve, top with sliced jackfruit, mangosteen and longan. Garnish with a mint leaf and enjoy.

Coconut dessert


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