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Coconut Milk Panna Cotta

Coconut Milk Panna Cotta with Citrus Compote

Coconut Milk Panna Cotta is a luscious dessert that’s gluten free, dairy free and refined sugar free (but definitely not flavor free). It’s especially delicious when paired with a bright citrus compote.

Course Dessert
Cuisine American
Keyword coconut milk panna cotta, panna cotta recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 299 kcal
Author Denisse Salinas

Ingredients

FOR THE PANNA COTTA:

  • 1 14 ounce can full fat coconut milk
  • 1/2 vanilla bean split and seeds removed
  • 2 tablespoons honey
  • 1 teaspoon agar agar

FOR THE COMPOTE:

  • 4 mixed citrus such as cara cara, mandarin, blood orange and pomelo
  • 1/4 cup honey
  • 1 tablespoon bee pollen optional
  • Fresh mint leaves for garnish

Instructions

  1. Grease four bowls or ramekins with coconut oil or non-stick spray. Add coconut milk, vanilla bean and seeds, honey and agar agar to a medium saucepan. Bring to a simmer over low-medium heat, stirring, until the agar agar is dissolved.

  2. Remove from heat and discard vanilla bean. Ladle the mixture into four ramekins and refrigerate until firm, about 1 hour.

  3. Slice the citrus, separating the fruit from the connective membrane and removing any pith. Cut the oranges into smaller pieces if desired, and add to a bowl. Add honey and stir to combine.

  4. Once panna cotta is firm, invert each bowl or ramekin onto a plate.  Spoon honey citrus compote evenly on top of panna cotta. Top with bee pollen and a few mint leaves.