Coconut Panna Cotta is a traditional Italian dessert with added coconut flavor and a strawberry coulis. It’s a delightful summer treat that’s easy to make, light and satisfying.
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Panna Cotta may seem like a complicated dessert that you would only find in a fancy restaurant, but it’s actually not difficult to prepare at all. The name means “cooked cream” and that’s basically all it is with a little gelatin, sugar and flavor added to it.
This Coconut Panna Cotta is made with coconut extract to give it an even more summery vibe, then topped it with strawberry coulis, which is a thin fruit sauce.
It would also be delicious topped with Raspberry Sauce or Blueberry Sauce, as well.
Why This Recipe Works
Panna cotta is very quick and easy to prepare. It’s as simple and heating a few basic ingredients in a pot on the stove, then pouring that mixture into dishes or bowls. It does take several hours to set and chill before it can be served. The strawberry coulis takes just minutes to prep and blend.
It’s a fabulous option when you want an impressive dessert to serve guests because it plates beautifully giving it a more upscale appearance.
This is a very versatile recipe. You can swap out the coconut extract for vanilla extract to make a classic panna cotta, or experiment with other extracts to make different flavors. You can also swap out the strawberry coulis for a variety of different fruit sauces, or try caramel or chocolate sauce instead.
Step-By-Step Instructions
Ingredients
Coconut Panna Cotta
- 2 tablespoons water
- 1 packet unflavored gelatin (7 grams or about 2 1/2 teaspoons)
- 1 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar: for a sweeter dessert, you can increase the sugar up to 1/2 cup.
- 1 teaspoon coconut extract
Strawberry Coulis
- 8 ounces strawberries (hulled)
- 2 tablespoons powdered sugar
- 2 teaspoons lemon juice
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Wipe the insides of four 6-ounce ramekins with coconut oil or another flavorless oil. If you plan to serve the panna cotta from jars or bowls, you can skip this step.
Create!
Add the water to a small, shallow bowl. Sprinkle the gelatin over the water and let it sit about 5 minutes to bloom.
Meanwhile, add the heavy whipping cream, sugar and coconut extract to a pot over medium heat. Whisk until the sugar is dissolved and the mixture is simmer, but not boiling.
Remove the pot from the heat and whisk in the gelatin until dissolved.
Strain through a fine mesh sieve into the prepared ramekins or jars.
Cover and refrigerate for at least 4 hours, or until fully set.
To make the strawberry coulis, add the strawberries, sugar and lemon juice to a blender and process until smooth.
Strain through a fine mesh sieve to remove any seeds, if preferred.
Present!
To serve, spoon a little of the strawberry coulis onto the center of a small plate.
Unmold the panna cotta by placing it in a shallow bowl of warm water to loosen the edges, then gently flip out onto the sauce.
Top with more sauce and fresh strawberries.
If you are serving out of jars or bowls, simply spoon the sauce over the top and garnish with fresh strawberries.
Tips and Techniques
- You can make molds by using ramekins, then removing the panna cotta to plates for serving, or simply serve this dessert in jars or bowls.
- For a classic panna cotta, swap out the coconut extract for vanilla extract or experiment with other extracts to make different flavors. You can also swap out the strawberry coulis for a variety of different fruit sauces, or try caramel or chocolate sauce instead.
- Store panna cotta and strawberry coulis separately, tightly covered in the refrigerator. Panna cotta should be consumed within 3 days. The strawberry coulis will keep up to 5 days depending on how fresh your berries were to begin with.
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Coconut Panna Cotta (with Strawberry Coulis)
Ingredients
Coconut Panna Cotta
- 2 tablespoons water
- 1 packet unflavored gelatin 7 grams or about 2 1/2 teaspoons)
- 1 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar (or up to 1/2 cup for a sweeter dessert)
- 1 teaspoon coconut extract
Strawberry Coulis
- 8 ounces strawberries (hulled)
- 2 tablespoons powdered sugar
- 2 teaspoons lemon juice
Instructions
Coconut Panna Cotta
- Wipe the insides of four 6-ounce ramekins with coconut oil or another flavorless oil. If you plan to serve the panna cotta from jars or bowls, you can skip this step.
- Add the water to a small, shallow bowl. Sprinkle the gelatin over the water and let it sit about 5 minutes to bloom.2 tablespoons water, 1 packet unflavored gelatin
- Meanwhile, add the heavy whipping cream, sugar and coconut extract to a pot over medium heat. Whisk until the sugar is dissolved and the mixture is simmer, but not boiling.1 1/2 cups heavy whipping cream, 1/4 cup granulated sugar, 1 teaspoon coconut extract
- Remove the pot from the heat and whisk in the gelatin until dissolved.
- Strain through a fine mesh sieve into the prepared ramekins or jars.
- Cover and refrigerate for at least 4 hours, or until fully set.
Strawberry Coulis
- Add the strawberries, sugar and lemon juice to a blender and process until smooth.8 ounces strawberries, 2 tablespoons powdered sugar, 2 teaspoons lemon juice
- Strain through a fine mesh sieve to remove any seeds, if preferred.
- To serve, spoon a little of the strawberry coulis onto the center of a small plate.
- Unmold the panna cotta by placing it in a shallow bowl of warm water to loosen the edges, then gently flip out onto the sauce.
- Top with more sauce and fresh strawberries.
- If you are serving out of jars or bowls, simply spoon the sauce over the top and garnish with fresh strawberries.
Notes
Tips and Techniques
- You can make molds by using ramekins, then removing the panna cotta to plates for serving, or simply serve this dessert in jars or bowls.
- For a classic panna cotta, swap out the coconut extract for vanilla extract or experiment with other extracts to make different flavors. You can also swap out the strawberry coulis for a variety of different fruit sauces, or try caramel or chocolate sauce instead.
- Store panna cotta and strawberry coulis separately, tightly covered in the refrigerator. Panna cotta should be consumed within 3 days. The strawberry coulis will keep up to 5 days depending on how fresh your berries were to begin with.
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