Go Back Email Link
–+ servings
coconut panna cotta in glass bowls with strawberry sauce on top.
Print Recipe
No ratings yet

Coconut Panna Cotta

This easy coconut panna cotta is soft, lusciously creamy, and needs just 4 simple ingredients! Elegant and impressive, this no-bake dessert is truly one of the easiest ones to make.
Prep Time15 minutes
Setting Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: Italian
Servings: 4 Servings
Calories: 61kcal
Author: Natasha Minocha

Ingredients

  • 13.5 oz Coconut milk, full fat
  • 1/4 cup Sugar
  • 1 Vanilla bean, split lengthways.
  • 2.5 tsp Agar Agar

Strawberry Sauce

  • 7-8 Strawberries, chopped
  • 1-2 tsp Sugar You may need more
  • 1-2 tbsp Water
US Customary - Metric

Instructions

  • In a medium-sized saucepan, bring the coconut milk, vanilla bean and sugar just to a gentle boil until sugar dissolves.
  • Take off the heat. Whisk in the agar-agar.
  • Bring back to a gentle simmer. Don't let the mixture boil. Pour the mixture through a sieve to ensure there are no lumps.
  • Discard the vanilla bean. Make sure all the beans from the pod have been scraped out and put back in the mixture.
  • Pour into serving bowls and refrigerate to set completely for 6-8 hours. You can even let it set overnight.
  • Top with the strawberry sauce and serve immediately. Enjoy!

Strawberry Sauce

  • Combine the strawberries, sugar, and 1 - 2 tablespoons of water in a small saucepan. Cook until the strawberries are soft and cooked through.
    Run this sauce through a blender to make it smooth.
    Taste and adjust for sweetness. Let it cool completely before pouring it on top of the panna cotta.

Notes

  • Measure your agar carefully. Too much agar, and your coconut panna cotta recipe will be hard and rubbery instead of jiggly and creamy.
  • Don't Boil. Panna cotta literally means "cooked cream" in Italian, but you don't want to actually boil it. Just heat it enough to dissolve the sugar and activate the agar.
  • Be patient with the setting. Agar sets fast, but still give it a few hours in the fridge for the best texture.
  • If you want to plate the panna cotta, make sure you lightly grease the bowls or ramekins. Wipe any excess oil with a paper napkin. Pour the creamy mixture into the bowls and let them set. Run a thin knife around the edges and invert the bowl on a plate. Tap the bottom a few times, and your panna cotta should slide right out easily.
  • Make sure the coconut milk is at room temperature.

Nutrition

Serving: 1 Serving | Calories: 61kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 2IU | Vitamin C: 9mg | Calcium: 3mg | Iron: 0.1mg