Coconut milk panna cotta recipe

(4 ratings)

coconut milk panna cotta
(Image credit: Future PLC)
  • Nut-free
  • healthy
Preparation Time5 mins plus 4 hours setting
Cooking Time5 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories133 Kcal7%
Sugar8 g9%
Fat10 g14%
Saturated Fat7.5 g38%
Carbohydrates8 g3%

These coconut milk panna cottas are light but comforting and very easy to prepare ahead.

Our coconut milk panna cotta has no added sugar and only come to 133 calories per portion. The recipe uses platinum sheets of gelatin which is available from most supermarkets. You can experiment with vegetarian alternatives as the packets often provide helpful conversions.


  • 4 sheets gelatin
  • 100ml single cream
  • 400ml reduced fat coconut milk
  • 20g sweetener
  • 2tsp vanilla paste
  • Zest ½ lime

For the topping:

  • 1 ripe mango, diced
  • 1 passionfruit
  • ½ tsp sweetener
  • Juice ½ lime




  1. Place the gelatin in some cold water and leave to soften for 5mins.
  2. Meanwhile gently warm the cream, coconut milk, sweetener, vanilla paste and lime zest, ensuring it doesn’t get too hot. Mix the gelatin into the warm mixture until dissolved. Leave to stand for 10-15mins to cool a little then mix to redistribute the vanilla and lime zest.
  3. Pour evenly into five ramekins or moulds. Place in the fridge to set for four hours or overnight.
  4. Mix the diced mango, passion fruit seeds, lime juice and sugar and leave to macerate. Flip the panna cottas onto a plate and serve with the mango and passionfruit.

Top tips for making coconut milk panna cotta

If you're not watching the calorie count, use full-fat coconut milk and double cream for a silkier, more indulgent finish. We've served them with passionfruit and mango but summer berries like strawberries and raspberries would be delicious too.

If the panna cotta isn’t coming out of the mould, dip them in warm water for a few seconds before turning them onto a plate.

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Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.