Coconut panna cotta with chocolate sauce

Name: Coconut panna cotta with chocolate sauce
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Yield: 6
Ingredients: Fresh liquid cream 1.67 cups; Coconut milk 1.67 cups; Gelatin in sheets 0.4 oz; Sugar 0.6 cup; Dark chocolate 7 oz; Fresh liquid cream 3 ½ tbsp; Coconut sliced to taste; Mint 12 leaves

477

Calories per serving

Gluten Free

Energy Kcal 477
Carbohydrates g 43.8
of which sugars g 43.8
Protein g 6.4
Fats g 30.7
of which saturated fat g 18.34
Fiber g 1.7
Cholesterol mg 50
Sodium mg 53

Difficulty: Easy
Prep time: 20 min
Cook time: 9 min
Serving: 6
Cost: Low
Note + 3 hours of setting in the refrigerator

PRESENTATION

Sweet, tropical style really shines through with coconut panna cotta topped with silky chocolate sauce. That creamy base made with both coconut milk and coconut cream creates a satisfying dessert that feels light but has a rich texture—so every bite is both moist and fluffy. The way this dessert looks always impresses, thanks to the smooth, glossy layer of chocolate sauce sitting on top. When families are gathered for a special dinner or even just a relaxed weeknight treat, those subtle sweet coconut flavors stand out in a DELICIOUS way. For anyone who loves Italian dessert options, this is a real winner that keeps guests happy. Many home cooks put coconut panna cotta on their favorite list since it delivers that classic Italian look without hassle...and it’s all 100% gluten free—so it fits right in at nearly every table (especially if you have folks with food sensitivities coming by).

With so many panna cotta recipes out there, busy families usually lean toward this one just for the make-ahead bonus—which means dessert feels easy and stress-free. It’s hard to beat for Sunday brunch or surprise family celebrations. The real beauty? It belongs to the best kinds of gelatin desserts, since you can serve it plain for the little ones or top it with fresh berries, toasted coconut, or a few nuts for extra crunch. Plenty of home bakers notice that this dessert appeals to kids (they like how soft it is) while adults enjoy the good balance of coconut and chocolate without heavy cream or dairy. People avoiding gluten or following a dairy-free routine usually appreciate that too—kinda feels like everyone can say YES to dessert with this version. A simple drizzle of extra chocolate or a sprinkle of fruit turns every plate into something special—so whether you’re inviting friends or sticking with just family, you get a really nice finish to any meal. Extra tip: this make-ahead dessert is AWESOME with coffee after dinner, or next to tea for an afternoon pick-me-up...either way, dessert looks just as great as it tastes.

INGREDIENTS

477

Calories per serving

Ingredients for the panna cotta (for 6 molds of 150 ml): Fresh liquid cream 1.67 cups (400 ml); Coconut milk 1.67 cups (400 ml); Gelatin in sheets 0.4 oz (10 g); Sugar 0.6 cup (120 g)

for the chocolate sauce: Dark chocolate 7 oz (200 g); Fresh liquid cream 3 ½ tbsp (50 ml)

for garnish: Coconut to taste - sliced; Mint 12 leaves

Preparation

How to prepare Coconut panna cotta with chocolate sauce

To prepare the coconut panna cotta with chocolate sauce, start by soaking the gelatin sheets in a bowl with cold water 1, letting them soften completely for at least 10 minutes. Meanwhile, in a small pot, heat the cream together with the coconut milk 2 and sugar 3 over low heat, without boiling, stirring well with a whisk.

Once the mixture is almost boiling, turn off the heat, wait a few moments, and squeeze the excess water from the gelatin sheets before adding them to the mixture 4, stirring well until completely dissolved 5 (if there are any lumps, pass the mixture through a fine mesh strainer). At this point, prepare 6 molds with a capacity of 150 ml on a tray, wetting the inside with water (this will help you remove the panna cotta once set) and then, using a ladle, fill them to the brim with the panna cotta mixture 6.

Once this operation is completed 7, place the coconut panna cotta in the refrigerator to set for at least 3 hours. Half an hour before serving the panna cotta, prepare the chocolate sauce: chop the dark chocolate with a knife 8 and then melt it in a bain-marie in a small bowl (or a smaller pot) 9, ensuring that the water below does not directly touch the bottom of the container.

Meanwhile, heat the fresh cream in a small pot 10, and when the chocolate begins to melt, add it to the bain-marie 11, stirring with a wooden spoon 12 to ensure the chocolate melts completely.

When the chocolate has melted, turn off the heat and let it cool, stirring occasionally 13. After the 3-hour setting time, remove the coconut panna cotta from the refrigerator and unmold it by running a smooth knife blade along the perimeter 14 and then dipping the mold for a few seconds in boiling water, stopping 2-3 mm from the edge 15.

Now proceed with plating; use the back of a spoon to decorate the serving plate with the chocolate sauce as you prefer 16, then unmold the panna cotta onto the plate 17 (if necessary, give a few gentle taps to release it). Next, slice the coconut thinly with a knife 18;

take 3 slices and dip the tip in the chocolate sauce 19, then place them on top of the panna cotta 20 and add two mint leaves (if desired, you can further decorate with the leftover sauce). Finally, serve the coconut panna cotta with chocolate sauce 21.

Storage

It is recommended to consume the coconut panna cotta with chocolate sauce immediately. You can store it in the refrigerator for up to 1 day, sealed in an airtight container. Freezing is not advised, as the panna cotta will lose its initial texture once thawed.

Tip

If you cannot find a coconut, you can easily dust your panna cotta with powdered coconut. Finally, a tip for the more indulgent: instead of chocolate sauce, try enjoying the coconut panna cotta with homemade Caramel; the choice is yours!

For the translation of some texts, artificial intelligence tools may have been used.