This Coconut Panna Cotta with Summer Fruit is a dreamy dessert that combines creamy indulgence with vibrant freshness. Silky smooth and subtly sweet, the panna cotta is infused with rich coconut flavor, while the juicy summer fruits add a burst of tangy brightness. Perfect for warm evenings or special gatherings, it’s a treat that feels both luxurious and effortless to make.
In just 24 minutes, you can create this stunning dessert that’s as beautiful as it is delicious. The contrast of the velvety panna cotta and the crisp, juicy fruit creates a harmony of textures and flavors. Light yet satisfying, it’s a dessert that will leave everyone asking for seconds—and the recipe!
Ingredients for Coconut Panna Cotta with Summer Fruit
- 2½ teaspoons powdered gelatin (or agar agar for a vegetarian option)
- 3 tablespoons water (room temperature)
- 2 cans (28 fl oz/856 ml) full-fat coconut milk (at room temperature for smoother mixing)
- 3 tablespoons sugar (adjust to taste or use honey as a substitute)
- Zest of 1 lime (freshly grated for best flavor)
- For serving: Fresh strawberries and blueberries (or any seasonal fruit of your choice)
Step-by-Step Instructions
- In a medium bowl, sprinkle the gelatin and sugar over water. Stir gently and set aside for 5 minutes to firm up.
- Pour the coconut milk and lime zest into a saucepan. Heat over medium heat until it reaches a simmer (small bubbles around the edges).
- Once simmering, whisk in the gelatin mixture until fully dissolved and the liquid is very hot (but not boiling).
- Remove the saucepan from the heat and pour the liquid into four jars or ramekins. Let cool at room temperature for 2 hours.
- Transfer the jars or ramekins to the fridge and let set for at least 6 hours, or overnight for best results.
- Serve chilled, topped with fresh strawberries and blueberries. Store any leftovers covered in the fridge for up to 3 days.
Creative Toppings & Sauces to Elevate Your Panna Cotta
While fresh strawberries and blueberries are delicious, try experimenting with other toppings! A drizzle of honey or maple syrup adds natural sweetness, while a sprinkle of toasted coconut flakes enhances the coconut flavor. For a tangy twist, pair it with a passion fruit coulis or a quick berry sauce made by simmering mixed berries with a touch of sugar and lemon juice.
Perfect Pairings: Serving Suggestions
This Coconut Panna Cotta is a versatile dessert that pairs beautifully with a variety of accompaniments. Serve it with a side of crunchy almond biscotti or a scoop of vanilla ice cream for extra indulgence. For a refreshing summer treat, add a sprig of fresh mint or a few slices of kiwi or mango to brighten up the plate.
Storage Tips for Freshness
Store your panna cotta in the fridge, covered with plastic wrap or a lid, for up to 3 days. If you’re making it ahead, prepare the fruit topping separately and add it just before serving to keep it fresh. Avoid freezing, as it can alter the creamy texture of the dessert.
Quick Variations to Mix It Up
Want to switch things up? Swap the lime zest for orange or lemon zest for a different citrus twist. For a tropical vibe, add a splash of pineapple juice to the coconut milk mixture. If you’re vegan, ensure your gelatin is plant-based or use agar-agar as a substitute.
Time-Saving Hacks for Busy Cooks
To save time, prepare the panna cotta the night before and let it set overnight. If you’re short on ingredients, use canned fruit or a pre-made fruit compote as a topping. For a quicker cleanup, mix the gelatin and sugar directly in the saucepan before adding the coconut milk.
Coconut Panna Cotta with Summer Fruit
Ingredients
- 2½ teaspoons powdered gelatin
- 3 tablespoons water
- 2 cans full-fat coconut milk 28floz/856ml, at room temperature
- 3 tablespoons sugar
- Zest of 1 lime
For serving
- Fresh Strawberries and Blueberries
Instructions
- In a medium bowl sprinkle the gelatin and sugar over water and stir. Set aside to firm up for 5 minutes.
- Pour the coconut milk and lime zest into a saucepan over medium heat and bring it to a simmer.
- Once it comes to a simmer whisk in the gelatin until dissolved and the mixture is very hot.
- Take the saucepan off the heat and pour the liquid into four jars or ramekins. Leave it to cool down at room temperature for 2 hours and the place them in the fridge to set for at least 6 hours, or overnight.
- Serve with fresh berries and enjoy! Cover and store in the in the in the fridge for up to 3 days.
