Seriously Stoneage

Coconut Panna Cotta

Posted by Kirsty Forsberg

A simple yet luxurious dessert… a hybrid between a traditional panna cotta and a jelly.
Serves 4


  • 1 tin of organic coconut milk - I use Essential Organic (Essential Trading Company)
  • 1/2 a vanilla pod or 1tsp of natural vanilla extract
  • 2.5 - 3 sheets of leaf gelatine
  • Fresh or cooked fruit to serve alongside
  • Method

    Soak your gelatine leaves in cold water for approx 5 mins.

    Meanwhile, shake tin of coconut milk and pour all of the contents into a small saucepan and gently bring to simmering point.

    While this is heating, split open the piece of vanilla pod and scrape all of the sticky seeds into the milk, and also any pieces of pod. Whisk gently.

    I don’t use any added sweeteners, as I think the coconut milk and vanilla already have naturally sweet flavours. If however, you have a very sweet tooth then add a spoonful of honey at this stage.

    When mixture is starting to simmer, remove from the heat. Squeeze out the excess water from the gelatine leaves and add one at a time to the mixture, whisking each time so it has melted into the hot milk. When all is combined, remove the pieces of vanilla pod.

    Pour into pretty china teacups or small glasses and leave to cool, before placing in the fridge. I usually loosely cover the tops with some cling film wrap. Refrigerate for at least 2 hrs.

    Remove puds from the fridge about 1/2 hour before you are ready to eat. I usually don’t bother to turn these out, but you can do if you have the patience!

    Now, you can either pile some beautiful fresh/cooked (chilled) fruits on top, or at the pouring stage - place some of the fruit at the bottom of the cup or glass and then pour the coconut mixture on top so you have a layered effect… I like to combine either sharp mixed berries (raspberries, blackberries and blackcurrants are a perfect mix) or something fresh and zingy like passionfruit with mango. These are both good and cut through the richness nicely.

    N.B a little word about finished texture….Your panna cotta usually separates slightly, the creamy stuff will rise to the top and the clear coconut water jelly will be at the bottom. All tastes delicious!