Coconut Panna Cotta With Kiwi-Mint Coulis
Nothing beats this silky coconut lime panna cotta that melts perfectly on your tongue—discover the secret technique that prevents rubbery disasters.
Total time
375 min
Servings
6
Calories
441.9
Category
Desserts
Indulge in a creamy, tropical dessert that’s naturally low in protein and free from common allergens. This Coconut Panna Cotta with Kiwi-Mint Coulis combines silky coconut cream with a vibrant, tangy fruit topping for a refreshing finish. Perfect for dinner parties or a healthy treat, this no-bake recipe is simple to make and stunning to serve.
Ingredients
Makes 6 servings
- 500 coconut cream
- 80 maple syrup
- 1 1/2 gelatin powder
- 2 hot water
- 2 kiwi fruits
- 5 mint leaves
- 2 honey
Method
Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate.
Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes.
In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved.
Strain this mixture through a fine sieve.
Pour into serving ramekins and chill overnight to set.
Layer the coulis on top of the Panna Cotta.
Easy swaps
- Instead of gelatin powder, use agar-agar powder (use 1.5 tsp for vegan version)For a plant-based panna cotta, substitute gelatin with agar-agar. Follow package instructions for blooming and setting.
- Instead of maple syrup, use agave nectar or honey (if not strict vegan)Maple syrup adds a subtle caramel note; agave is milder and sweeter. Adjust quantity to taste.
- Instead of kiwi fruits, use mango or passion fruitKiwi’s tartness balances the creamy panna cotta. Mango adds sweetness; passion fruit intensifies tang.
Frequently asked
Can I make this recipe dairy-free?
Yes! This recipe uses coconut cream, making it naturally dairy-free. Ensure your gelatin is certified kosher or halal if needed.
Why is my panna cotta not setting?
Gelatin must bloom fully in hot water before mixing. If the mixture isn’t heated enough, gelatin may not dissolve. Chill for at least 6 hours or overnight.
Can I use coconut milk instead of coconut cream?
Coconut cream yields a richer, firmer panna cotta. Coconut milk (light or standard) will produce a softer set; reduce liquid slightly or add extra gelatin.
