This dairy-free Coconut Panna Cotta recipe makes an impressive, creamy dessert that is so easy to make! You only need a few simple ingredients to make this dessert and you will be sure to impress everyone.
This is a perfect dessert to serve when the weather is warm. Just like this Strawberry Shortcake Recipe. It's so refreshing and also doesn't require any baking. Although I've used mango in this recipe you can top it with absolutely anything you like! Mango and coconut take me back to my time living in Thailand so that's where my mind went with this one. It's the perfect ending to a meal like this Stir Fried Thai Basil Chicken or Green Coconut Curry Tofu.
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Why You Will Love This Recipe
Easy to make: Only 5 ingredients, plus whichever toppings you choose, are needed to make this easy dessert. Other than heating up some coconut milk, there's no cooking involved!
Versatile: Top this dessert with any type of fruit you like. If you don't like, or want to use coconut milk, substitute with milk or cream. The higher the fat content the creamier the dessert will be.
Perfect for Meal Prep: Coconut panna cotta will last for several days in the fridge so it's perfect for making ahead.
Light and refreshing: This is the ultimate summer dessert. It's light and refreshing making it perfect for a warm summer evening.
🥘Ingredients and Substitutions
Canned coconut milk - Any type of milk or cream can be used for this dessert. Keep in mind the higher the fat content the more luscious and creamy it will be.
Non-dairy milk - Substitute with any type of milk if you aren't dairy-free.
Honey - Maple syrup or sugar can be used instead.
Gelatin - This recipe is made using powdered gelatin. If wanting to substitute with sheet gelatin, follow package directions for equivalents.
For a complete list of ingredients see the recipe card below.
How to Make Coconut Panna Cotta without Dairy
Step 1: Bloom the gelatin - Place the cold water in a small bowl and slowly sprinkle gelatin evenly over the surface working with one layer at a time. Let the first layer dissolve before adding more gelatin. Let the gelatin mixture sit for 5 minutes.
Step 2: Heat the coconut milk - In a small saucepan over medium heat to medium-low heat, warm the coconut milk, milk, honey, and salt until hot but not boiling.
Step 3 - Remove from heat and whisk the bloomed gelatin into the coconut mixture. Let sit for 15 minutes before pouring into molds. If you plan to unmold them choose a cup that is smooth for easy release. Lightly grease the cups/molds with coconut oil.
Step 4 - Whisk the coconut mixture then pour into cups. Let come to room temperature then cover with plastic wrap and refrigerate overnight.
Step 5 - Prepare the mango by first peeling then cut a small piece from the bottom so you can stand the mango upright. Slice off the flesh from each side of the flat, oval pit and dice into small pieces. Toast coconut in a preheated 350°F (175°C) for 5-6 minutes, stirring half way through. For a deep coconut flavor, let the coconut get nicely browned. But keep a close watch as it can burn easily.
For detailed instructions see the recipe card below.
Expert Tips
Read the Recipe: This may seem obvious but it's important to read the recipe from start to finish before you begin prepping. Reading the recipe once or twice before starting is very helpful in getting you through the process seamlessly.
Prepare your "Mise en Place" - This means prep. all of your ingredients before you begin. It's my number one piece of cooking advice. Before you start cooking, chop, measure, wash, etc., all of your ingredients. This ensures you aren't missing anything and that nothing is left to burn in the pot while you chop or find the next ingredient.
To unmold panna cottas for an alternative presentation, start by greasing the dishes with coconut oil, pan spray, or a neutral-flavored oil before pouring in the mixture. After setting overnight, fill a bowl with very hot water and dip one mold at a time until a small amount of liquid forms around the edge. Be careful not to let it sit too long, as it may start to melt. Place a serving plate on top of the mold, invert, and give it a little shake or tap to release the panna cotta.
Recipe FAQs
There are a few reasons why your panna cotta might not have set properly. Too much heat is usually the culprit. Be sure to only heat the coconut milk (not boil) and remove from the pan from the heat before stirring in the gelatin. Gelatin that hasn't bloomed or dissolved fully can also prevent setting.
Panna cotta literally translates to "cooked cream" and is a classic Italian dessert. The traditional dessert is made of sweetened heavy cream where gelatin powder is used as the thickening agent. It can also be made with milk or a combination of milk and cream. It can be served in small glasses or inverted onto small dishes. It is often flavored with vanilla bean, vanilla extract, coffee and other flavors.
Yes you absolutely can! You can substitute in a lower fat milk or cream or even use half Greek yogurt, half milk or cream.
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Coconut Panna Cotta with Mango
Ingredients
- 2 packages powdered gelatin (7g or 2-½ tsp. each)
- ½ cup cold water
- 2 cans full-fat coconut milk (400 ml/13.5 oz each)
- ½ cup non-dairy milk
- ¼ cup plus 2 tablespoons honey, sugar or maple syrup
- ⅛ teaspoon salt
- 2 ripe mangos, diced
- ½ cup toasted coconut, optional
Instructions
- To bloom the gelatin, place the cold water in a small bowl and slowly sprinkle gelatin evenly over the surface working with one layer at a time. Let the first layer dissolve before adding more gelatin. Let sit for 5 minutes.2 packages powdered gelatin (7g or 2-½ tsp. each), ½ cup cold water
- In a small saucepan over medium to medium-low heat, warm the coconut milk, milk, honey, and salt until hot but not boiling. Remove from heat and whisk the gelatin mixture into the coconut cream mixture.2 cans full-fat coconut milk (400 ml/13.5 oz each), ½ cup non-dairy milk, ¼ cup plus 2 tablespoons honey, sugar or maple syrup, ⅛ teaspoon salt
- Let sit for 15 minutes, whisk again then pour into glasses or molds. If you are inverting onto plates, lightly brush the molds with coconut oil or non-stick spray.
- Let come to room temperature then cover with plastic wrap and refrigerate for a minimum of 5 hours or overnight.
- If unmolding, fill a medium bowl with very hot water. Dip one cup at a time into the hot water until the panna cotta has released itself. You will start to see a small amount of liquid forming around the edge. Don't let it sit too long in the hot water or it will start to totally melt. Place a serving plate on top of the mold and invert. Give it a little shake or tap, if necessary, to release.
- Serve chilled with fresh mango and toasted coconut.2 ripe mangos, diced, ½ cup toasted coconut, optional
Mary Muir says
Having company this weekend. Desert is now taken care of. Thank you
Andrea says
Fantastic! Be sure to let me know how it turns out!
MB says
Hi. I tried making this yesterday and it didn't set completely so it was a bit runny and separated. I used the type of coconut milk you stated so I'm not sure how to problem solve.Any suggestions would be appreciated.
Andrea says
I'm sorry to hear that your panna cotta didn't set up for you. Some things that can cause that to happen are gelatin not bloomed properly, gelatin didn't melt completely or it was boiled. Too much heat can cause it to lose it's setting ability. The other thing that can happen is that something was mistakenly mis-measured. I hope that helps and you give it another try!
Eveline Mut says
I made the coconut panna cotta, and it turned out well.
My guest and I enjoyed it
Andrea says
So happy you enjoyed it Eveline! Thanks for commenting!
Nicole says
If I were to use sheet gelatin would it be the same amount 7g?
Andrea says
Hi Nicole!
I believe it would be 4 sheets per 7 grams. Or enough to set 4 cups liquid. You can check out this article for more info. https://www.thespruceeats.com/gelatine-powder-or-leaves-4082397
Hope that helps!