naked coconut panna cotta
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 14 ounces (400ml) coconut milk
  • 1⅓ cup (300 ml) heavy cream
  • ⅓ cup (66 g) white granulated sugar
  • 1 tablespoon (1 packet) gelatin powder
  • neutral oil for ramekins
  • toasted unsweetened coconut, for garnish (optional). Fresh mango is even more excellent.
  • fresh coconut, flesh cut into thick slices (optional - and if you are so lucky to have it)
  1. Mix gelatin into coconut milk to soften for 15 minutes.* Oil ramekins.
  2. Heat coconut/gelatin mixture gently on medium-low, adding in the heavy cream and sugar just as you start to heat. Simmer and whisk, watching carefully that mixture does not boil.
  3. Strain and pour into 4 10-ounce ramekins (I used 4 6-ounce ramekins and a 4-ouncer - the smaller one for Peach). Chill at least 4 hours.
  4. To serve, you may unmold by using a knife around the edges and upturn onto a plate. I like to serve in pretty, transparent glass ramekins, without unmolding. Top with toasted coconut or chopped fresh mango, if you don't want your panna cotta totally naked. Eek!
* Why is this important? Because if you don't, you may have some gelatin/cream separation after the panna cotta solidifies. The separation is a visible distraction: a translucent layer will appear on the top (originally bottom -- once unmolded and flipped onto a plate, it will be on the top) of the dessert. Taste distraction, it is not.

** See those little bubbles on the top of my panna cotta? They are from the oil I used to oil the dishes. If you don't plan on unmolding the desserts, then the oiling is not necessary and may save you the diveted terrain.

NOTE: When toasting the coconut, watch carefully. My first round burned so fast, it was carbon in a matter of seconds when I got distracted by Grub's runny nose and offers of snotty cereal.
Recipe by story of a kitchen at