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Coconut Panna Cotta

Saura Kline
Coconut panna cotta with chocolate and passionfruit
Servings 4 ramekins


Coconut Panna Cotta

  • 9.5 oz coconut milk
  • 1 1/2 tsp powdered gelatin
  • 2 Tbsp cold water
  • 3 Tbsp sugar
  • 10 oz greek yogurt
  • 1 tsp vanilla
  • 1 drop coconut extract (opt)

Chocolate Layer

  • 3.5 oz chocolate
  • 6 oz cream
  • 2 passion fruits


  • Sprinkle gelatin over water and set aside for five minutes. In a small pan, heat up coconut milk and sugar. Once warm, add bloomed gelatin and stir until all gelatin has dissolved.
    Weigh out Greek yogurt, vanilla, and coconut extract in a separate bowl. Pour warm coconut mixture over the Greek yogurt and whisk to combine. Careful not to whisk too hard, you only want to incorporate mixture and not add too many air bubbles.
    Pour the panna cotta mixture into ramekins as evenly as possible. Let them set up in a refrigerator for 6+ hours, or overnight.
  • Next, make the chocolate layer but heating the cream until just before it boils, then slowly pour hot cream over chocolate little by little. Once cream is fully incorporated into chocolate and you’ve got a smooth chocolate sauce, pour chocolate into ramekins until you’ve got an even layer in each ramekin.
  • Let the chocolate set up for 1 hour.
  • Next, scrape passionfruit seeds out of each fruit. Spoon passionfruit seeds on top of each layer of chocolate.