Name: Coconut Milk Panna Cotta
Prep time: 10 min
Cook time: 5 min
Total time: 4 h 15 min
Yield: 4
Cuisine: Italian-inspired
Ingredients: 1 can (13.5 oz / 400 ml) full-fat coconut milk; ¼ cup pure maple syrup (or honey, adjust to taste); 1 ½ teaspoons unflavored powdered gelatin; 3 tablespoons cold water; 1 teaspoon pure vanilla extract; Pinch of sea salt; Optional toppings: fresh berries, toasted coconut flakes, mint leaves, or fruit compote

This Coconut Milk Panna Cotta is a creamy, silky-smooth dairy-free dessert that captures the tropical essence of coconut in a light, elegant treat. Made with full-fat coconut milk, natural sweeteners, and a touch of vanilla, it sets beautifully into wobbly perfection without heavy cream or refined sugars dominating the flavor—ideal for a guilt-free indulgence that feels luxurious yet remains surprisingly simple to prepare at home.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it transforms everyday pantry staples into something truly special. It’s incredibly creamy and rich thanks to the natural fats in full-fat coconut milk, yet it stays light and refreshing—perfect for hot days or when you want a dessert that doesn’t weigh you down.

Being naturally dairy-free and gluten-free, it suits so many diets, including paleo-friendly or vegan adaptations (just swap the gelatin). The subtle tropical coconut flavor shines through with warm vanilla notes, and you can customize toppings endlessly for freshness.

It’s make-ahead friendly, requires minimal hands-on time, looks restaurant-elegant when unmolded, and satisfies that sweet craving without processed junk—truly a healthier twist on the classic Italian panna cotta that impresses guests while keeping things wholesome and delicious.

Yield: 4 servings

Coconut Milk Panna Cotta

Creamy dairy-free coconut panna cotta: light, tropical, naturally sweetened delight.

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

1 can (13.5 oz / 400 ml) full-fat coconut milk
¼ cup pure maple syrup (or honey, adjust to taste)
1 ½ teaspoons unflavored powdered gelatin
3 tablespoons cold water
1 teaspoon pure vanilla extract
Pinch of sea salt
Optional toppings: fresh berries, toasted coconut flakes, mint leaves, or fruit compote

Instructions

Get everything ready and bloom that gelatin — Oh, this is the magic start! Pour the 3 tablespoons of cold water into a small bowl, then sprinkle the gelatin evenly over the top. Let it sit undisturbed for 5-10 minutes—it will bloom and turn into a soft, jelly-like sponge. This step ensures silky smoothness later—no lumps allowed!
Warm up the coconut goodness — Shake your can of full-fat coconut milk really well (or stir if separated), then pour it into a medium saucepan. Add the maple syrup (or honey), pinch of sea salt, and vanilla extract. Place over medium-low heat and stir gently until everything melts together and feels warm—about 3-4 minutes. Keep it gentle; we don’t want to boil it!
Dissolve the bloomed gelatin — Remove the pan from the heat. Scoop in your bloomed gelatin and whisk steadily until it fully melts and disappears into the creamy mixture. You’ll see it transform—smooth, glossy, and inviting. If tiny bits remain, strain through a fine mesh sieve for extra perfection.
Taste and dream — Give it a quick taste (carefully—it’s warm!). Adjust with a touch more sweetener or vanilla if your heart desires. The coconut flavor blooms even more once chilled, so keep it balanced.
Prep your pretty molds — Lightly grease 4 small ramekins, cups, or silicone molds with a dab of coconut oil or neutral spray. This makes unmolding a breeze later.
Pour with love — Divide the warm mixture evenly among your molds. Tap gently on the counter to release any air bubbles for that flawless, wobbly finish.
Chill time—patience pays off! — Cover loosely with plastic wrap or lids and pop into the fridge. Let them set for at least 4 hours, but overnight is chef’s kiss for the best texture—firm yet delightfully jiggly.
Unmold like a pro — When ready to serve, run a thin knife around the edges. Dip the bottom of each mold briefly in warm water (10-15 seconds), then invert onto plates. They should slide out gracefully—gorgeous!
Top it beautifully — Scatter fresh berries, a sprinkle of toasted coconut, or a drizzle of fruit sauce. The contrast of cool creaminess with bright, juicy toppings is pure heaven.
Savor every spoonful — Dive in with a spoon—feel that silky glide, taste the tropical coconut hug. You just made a healthy dessert that rivals any fancy restaurant. Enjoy, and share the love!

Notes

For vegan version, substitute gelatin with 1-1¼ teaspoons agar agar powder—dissolve it in the coconut milk and bring to a gentle simmer for 2-3 minutes to activate. Use light coconut milk for a lower-calorie option, though it may be less rich. Always use full-fat for authentic creaminess in the classic style.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 163Total Fat 12gSaturated Fat 11gUnsaturated Fat 1gSodium 13mgCarbohydrates 12gSugar 10gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use full-fat canned coconut milk (shake well or stir if separated) for the creamiest texture—light versions make it too watery.
Bloom the gelatin properly in cold water first to avoid lumps; never boil the mixture after adding it, as high heat can weaken its setting power.
For a perfectly smooth panna cotta, strain the mixture through a fine sieve before pouring into molds.
Lightly grease ramekins with neutral oil or coconut oil for easy unmolding—run a thin knife around the edges and dip briefly in warm water if needed.
Chill for at least 4 hours, but overnight is best for firm yet wobbly results.
Taste and adjust sweetness before setting, as coconut flavor intensifies when cold.
If using agar agar for vegan version, bring to a gentle boil to activate it fully—unlike gelatin.

Ingredients Notes

Full-fat coconut milk forms the luxurious base—choose brands with minimal additives for pure coconut taste and reliable creaminess (around 60-70% coconut extract). Gelatin provides that signature silky set; opt for powdered unflavored variety from grass-fed sources if prioritizing quality.

Maple syrup or honey adds natural sweetness with subtle caramel or floral notes—far healthier than refined sugar, and they complement coconut beautifully. Pure vanilla extract (or a scraped vanilla bean for extra luxury) enhances depth without overpowering.

A tiny pinch of salt balances flavors and makes the coconut pop. Fresh berries or fruit toppings add brightness, antioxidants, and a pop of color for a truly healthy finish.

Variations and Substitutions

For a fully vegan version, replace gelatin with agar agar powder (use about 1-1.5 tsp per recipe, dissolved and boiled briefly). Sweeten with coconut sugar, date syrup, or monk fruit sweetener for lower glycemic impact or keto-friendly tweaks.

Infuse with lime zest, cardamom, or pandan for exotic twists. Layer with fresh mango puree or passion fruit for tropical flair, or top with roasted berries, toasted coconut flakes, chopped nuts, or a dark chocolate drizzle.

For lighter texture, mix in a splash of almond milk. Make it spiced with ginger or cinnamon for fall vibes, or chocolatey by stirring in cocoa powder. Portion into shot glasses for party bites or larger molds for dramatic presentation.

Storage Options

Store covered in the fridge for up to 4-5 days—the texture stays best if unmolded just before serving. Keep toppings separate to prevent sogginess. Freezing is not recommended as it can make the panna cotta grainy or separate upon thawing. If making ahead, prepare up to 2 days in advance for peak freshness.