A Tested Recipe
Coffee Coconut Panna Cotta.
Coffee meets coconut milk in this no-bake dessert — 15 minutes of actual work, then the fridge does the rest. A popular fusion dessert at Chinese bakeries and cafes. Just don't let it boil.
By jackTao · Dec 13, 2025
Hands in the dough?
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The Mise en Place
Ingredients
Adjust portions
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
The Method
Instructions
- Step 1
- Step 2
- Step 3
- Step 4
- Step 5
Prepare Gelatin
- Place gelatin sheets in a bowl of ice water and let soften for .
- Squeeze out the water when the gelatin is soft. Do not use hot water as it will affect the gelatin's setting power.
- 01
Prepare Gelatin
- Place gelatin sheets in a bowl of ice water and let soften for .
- Squeeze out the water when the gelatin is soft. Do not use hot water as it will affect the gelatin's setting power.
- 02
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-.
- DO NOT let it boil - not even small bubbles. Boiling will cause the gelatin to lose its setting power.
- 03
Add Gelatin and Sugar
- Remove from heat. Add sugar if desired and stir until dissolved.
- Add the squeezed-out gelatin and whisk vigorously for until completely melted.
- 04
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).
- 05
Chill and Serve
- Cover the mold and refrigerate for at least . 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 .
- Serve with cocoa powder dusted on top, fresh berries, or a shot of espresso on the side for an affogato-style presentation.
Cook's Notes
Notes
This recipe makes 3-4 servings and is easily scalable. Total time includes 4 hours of refrigeration.
Note Nº 01
DO NOT BOIL the mixture. Boiling will destroy the gelatin's setting properties and result in soup instead of panna cotta.
Note Nº 02
Full-fat coconut milk is essential for the proper texture and flavor. Look for brands like Chaokoh at Asian grocery stores.
Note Nº 03
Use quality espresso beans - avoid overly fruity or light roasts for this recipe.
Note Nº 04
Sugar is optional. Taste your coconut milk first as some brands are naturally sweeter than others.
Note Nº 05
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.
Note Nº 06
Clean all utensils with hot water immediately after pouring into molds. Gelatin is difficult to clean once it sets.
Note Nº 07
The panna cotta can be refrigerated overnight and is nearly impossible to over-chill.
Note Nº 08
If using powdered gelatin instead of sheets, bloom it in cold water for 5 minutes before adding to the warm mixture.
Note Nº 09
Coconut water is optional but adds a subtle freshness to balance the richness.
Note Nº 10
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