Simple and delicious this coconut panna cotta is nice with a variety of fruit, syrup or other toppings. It is creamy and cool which would make it great for a summer dessert. Make the basic recipe then get creative with your toppings. Here I used mango syrup for a simple and sweet hint of flavor. However, you can use whatever you like.

Traditional panna cotta is made in ramekins, but you can make different shapes. It is like jell-o, it can be poured into different shapes to make it interesting. One idea I am thinking of is using donut pans. Then you could fill the center with all the goodies. Heart shapes for Valentine’s with a strawberry or raspberry compote. Really your creativity is your only limitation. Let’s get our artsy juices flowing and enjoy! 🙂

Ingredients
  • 1 tbsp powdered gelatin
  • 1 tbsp water
  • 2 1/4 cup canned full-fat unsweetened coconut milk
  • 3/4 cup canned unsweetened coconut cream
  • 1/4 cup sugar
  • toppings of choice (Here I used RE’AL mango syrup)
Directions
  1. Grease ramekins or whatever mold you are using with organic coconut oil and set aside.
  2. In a small bowl combine gelatin and water. Stir and let sit about 5 minutes until the water is fully absorbed.
  3. In saucepan combine coconut milk, coconut cream and sugar. Simmer on medium heat. Heat, stirring until sugar is dissolved. Remove from heat and let cool 5-8 minutes.
  4. Stir in gelatin mix until it completely dissolves.
  5. Pour into molds. Cool to room temperature. Cover and refrigerate at least 6 hours or overnight.
  6. To unmold, dip molds into warm water for 3-5 minutes. The panna cotta should release from the sides. If it does not, dip again. If it still does not release use a knife to go along the sides to release. Invert on serving plate and add toppings.
  7. Serve immediately.
  8. Enjoy!