Coconut Panna Cotta Recipe | Joyful Healthy Eats

This silky coconut panna cotta with tart berry compote is the perfect no-bake Italian dessert. It’s ultra creamy and sweetened with honey for the ultimate swoon-worthy guilt free bite.

Why I Love This Coconut Panna Cotta

If you love chilled desserts with fruity twists, 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’s made on the stove and in the fridge for an oven-free dessert in case it’s too hot for baking.

What Is Panna Cotta?

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

Ingredient Notes

Tart berries balance out the coconut milk’s creaminess beautifully. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Panna Cotta

• Coconut milk – Make sure it’s full fat.
• Gelatin – It should be powdered. If it comes in sheets, check the package directions for its measurement conversion.
• Vanilla extract – Feel free to use almond extract.
• Honey – Raw honey is best but agave nectar works too.

For the Berry Compote

• Raspberries – They can be fresh or frozen (thawed and drained).
• Blueberries – Don’t worry if they’re not as plump anymore.
• Water – It’s so that the compote isn’t too thick.
• Cornstarch – You can also use tapioca starch.

How to Make Coconut Panna Cotta

The trick to silky panna cotta is keeping an eye on the mixture so it doesn’t stick to the bottom or sides of the pot and burn. Scroll to the bottom of the post for the full recipe card.

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

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

Ways to Serve It 

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

• Shredded coconut – Make sure it’s toasted for lots of crunch.
• Chia seeds – Poppy seeds are a great swap.
• Dried cranberries – Avoid them if they’re super hard and dry.
• Chocolate – They can be mini chocolate chips or small chunks of semi-sweet chocolate.
• Drizzles – Chocolate syrup, strawberry syrup, or salted caramel are great ideas.

Tips & Variations

This creamy coconut panna cotta can be made with different kinds of fruity compote for an easy twist.

• Make it chocolatey. Dissolve 1/2 tablespoon cocoa powder into 1/4 cup of the warm coconut mixture until smooth. Pour the chocolate mixture back into the pot and continue with the recipe as usual for a chocolate panna cotta.
• Go matcha. Stir 3 teaspoons matcha powder into 1/4 cup of the warm coconut mixture. Once smooth, pour it back into the pot and continue with the recipe as usual for some green tea-like flair.
• Remove the molds. If you want to make the panna cottas look extra impressive, grease the serving glasses with non-stick spray before adding the coconut mixture and refrigerating. Let chill for at least 4-5 hours. Gently run a knife along the edges and flip each one over into a serving plate. Spoon compote on top.
• Watch it. Never let the coconut-gelatin mixture boil because boiled gelatin won’t ever thicken, meaning the panna cotta will never set. Simmer it over low heat stirring continuously so that a film doesn’t develop either.
• Swap the compote. You can prepare an all-strawberry, all-raspberry, all-blackberry, or mango compote for this recipe if you prefer.

How to Store

Tightly cover each serving glass with plastic wrap or a re-usable silicone lid. It must be secured on tightly so that moisture doesn’t get inside. Keep them away from strong-smelling foods like chiles and onions. Refrigerate the panna cottas for up to 3 days and the compote for up to 5. Enjoy it straight out of the fridge.

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