Description

This Coconut Panna Cotta Delight is a tropical twist on an Italian classic—creamy, dreamy, and infused with the luscious flavor of coconut. Topped with golden, crispy latik and fresh tropical fruit like mango or kiwi, it’s a refreshing dessert that’s naturally dairy-free and totally irresistible.

Ingredients

For the panna cotta:
0.25 ounces (about 1 tablespoon) unflavored gelatin powder
1 tablespoon water
2 1/4 cups canned full-fat unsweetened coconut milk
3/4 cup canned unsweetened coconut cream
1/4 cup granulated sugar

For the latik (crispy coconut topping):
1 (14-ounce) can unsweetened coconut cream or full-fat coconut milk

Optional fruit toppings:
Golden kiwi
Green kiwi
Mango

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Instructions

Prepare the Molds:
Lightly grease 4 to 6 ramekins or serving glasses with coconut oil and set aside.
Bloom the Gelatin:
In a small bowl, combine the gelatin powder with water. Stir and let sit for 5 minutes to bloom and hydrate.
Make the Coconut Mixture:
In a medium saucepan over medium heat, combine coconut milk, coconut cream, and sugar. Stir continuously until the sugar is dissolved and the mixture is hot but not boiling. Remove from heat and let cool slightly for 5 to 8 minutes.
Incorporate the Gelatin:
Add the bloomed gelatin to the warm coconut mixture. Stir until the gelatin is fully dissolved and evenly combined.
Chill and Set:
Pour the mixture into the prepared ramekins. Let cool to room temperature, then cover and refrigerate for at least 6 hours or overnight until fully set.
Unmold for Serving:
To unmold, dip the bottom of each ramekin in warm water for 3 to 5 seconds. Invert onto a plate. If needed, run a thin knife around the edge to release.
Make the Latik (Optional):
In a shallow pan over medium heat, simmer the coconut cream until it thickens and the oil begins to separate. Lower the heat and continue cooking, stirring occasionally, until the solids become golden brown. Strain using a sieve lined with a coffee filter. Store latik in the fridge or use immediately.
Garnish and Serve:
Top panna cotta with latik and fresh fruit like kiwi or mango. Serve chilled and enjoy!

Notes

You can use store-bought fruit purees or tropical compote for topping if fresh fruit is unavailable.
Make sure not to boil the coconut mixture—just warm it enough to dissolve the sugar and incorporate the gelatin.
Latik adds a rich, nutty crunch that elevates this dessert, but it’s optional if you’re short on time.

Best served chilled and fresh, but it can be stored in the fridge (covered) for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Chilling, Simmering
Cuisine: Filipino-Inspired, Fusion