Coffee Coconut Panna Cotta
- By jackTao
- Dec 13, 2025
255 min
Instructions:
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Prepare Gelatin
- Place gelatin sheets in a bowl of ice water and let soften for 5 minutes.
- Squeeze out the water when the gelatin is soft. Do not use hot water as it will affect the gelatin's setting power.
- Prepare Gelatin
- Place gelatin sheets in a bowl of ice water and let soften for 5 minutes.
- Squeeze out the water when the gelatin is soft. Do not use hot water as it will affect the gelatin's setting power.
- Mix and Heat Liquids
- Pour heavy cream, coconut milk, espresso, and coconut water into a saucepan. Stir to combine.
- Heat on medium-low to 130-140°F (55-60°C) until you see a little steam, about 1-2 minutes.
- DO NOT let it boil - not even small bubbles. Boiling will cause the gelatin to lose its setting power.
- Add Gelatin and Sugar
- Remove from heat. Add sugar if desired and stir until dissolved.
- Add the squeezed-out gelatin and whisk vigorously for 30 seconds until completely melted.
- Strain and Pour
- Pour the mixture through a fine mesh strainer into a measuring cup or bowl to remove any lumps.
- If foam appears on top, lay a piece of paper towel on the surface and lift to remove bubbles.
- Pour the strained mixture into your mold (glass container or tupperware works well).
- Chill and Serve
- Cover the mold and refrigerate for at least 4 hours. Overnight is even better for the best texture.
- To unmold: run a knife around the edge, then flip onto a plate. If it sticks, hold a hot towel on the bottom of the mold for 10 seconds.
- Serve with cocoa powder dusted on top, fresh berries, or a shot of espresso on the side for an affogato-style presentation.
Recipe Notes:
- This recipe makes 3-4 servings and is easily scalable. Total time includes 4 hours of refrigeration.
- DO NOT BOIL the mixture. Boiling will destroy the gelatin's setting properties and result in soup instead of panna cotta.
- Full-fat coconut milk is essential for the proper texture and flavor. Look for brands like Chaokoh at Asian grocery stores.
- Use quality espresso beans - avoid overly fruity or light roasts for this recipe.
- Sugar is optional. Taste your coconut milk first as some brands are naturally sweeter than others.
- For a perfectly smooth top: after straining, let the mixture sit for 3 minutes so remaining bubbles rise to the top, then skim them off with paper towel.
- Clean all utensils with hot water immediately after pouring into molds. Gelatin is difficult to clean once it sets.
- The panna cotta can be refrigerated overnight and is nearly impossible to over-chill.
- If using powdered gelatin instead of sheets, bloom it in cold water for 5 minutes before adding to the warm mixture.
- Coconut water is optional but adds a subtle freshness to balance the richness.
Ingredients:
Serving size
Main Ingredients (3-4 servings)
- 125 ml heavy cream (35% fat)
- 250 ml full-fat coconut milk (such as Chaokoh brand)
- 35 ml espresso (2 shots), cooled
- 50 ml coconut water (optional)
- 10 g gelatin (about 2 sheets or 1 packet powdered)
- 15-20 g sugar (optional, adjust to taste)
Equipment
- 1 fine mesh strainer
- 1 mold or glass container for setting