Panna Cotta – Caribbean Coconut Style

Coconut is easily becoming the super food aiding and abetting natural treatments for ailments. I absolutely love when a recipe can adapt to a healthier stance and be just as divine. The coconut has been able to do exactly that for me. For instance coconut milk is in abundance and retail at an affordable rate in my country. It has super powers such as lowering blood pressure and cholesterol, reducing fat, preventing fatigue by providing electrolytes, improving digestion and preventing constipation. Coconut milk is dairy free for those who are lactose intolerant.

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Recently, I have started to use coconut milk in my many kitchen adventures and I absolutely love it. My favourite dessert recipe that uses coconut milk would definitely be panna cotta. This is an Italian cream dessert usually topped with a fruit, candy, chocolate or garnish of your choice. I love the versatility of the panna cotta because this means I can put a Caribbean twist on this European dessert! In my recipe below I used melted chocolate chips, raspberry puree and passion fruit curd from a local brand called Ambrosia by Christine. Of course I got it at the supplement and gourmet grocer; Level Up Supplement Store.


Coconut Panna Cotta

1 cup coconut milk

1 cup whip cream

1 teaspoon almond essence

1/2 tablespoon unflavoured gelatin powder

1/4 cup granulated white sugar

2 tablespoons of cold water


1 container of raspberry fruit puree

1 bottle Ambrosia’s Passion Fruit Curd

1 cup of melted chocolate chips




  1. Dissolve gelatin in cold water and allow to swell for 10 minutes
  2. Add whip cream, milk and sugar to saucepan and simmer
  3. Remove from heat once the sugar has dissolved
  4. Add almond essence and let cool for 5 minutes
  5. Add gelatin and stir until dissolved
  6. Pour the mixture into glasses or cups
  7. Set these in the freezer for 2 – 4 hours when the mixture resembles the texture of jello
  8. Remove them from the freezer as it should not become frozen or icy
  9. Spoon on the mixture’s surface 1-2 tablespoons of preferred topping (passion fruit curd, melted chocolates and raspberry puree) per glass or portion cup of gelatin cream.
  10. These are now ready to serve
  11.  You can also set them in the refrigerator if you do not decide to serve them (to store cover with plastic wrap if using  glasses without lids)
  12. This mixture makes 4 servings in small glasses


  • To make this dessert completely lactose intolerant substitute the dairy cream for coconut cream
  • Portion cups can be used instead of glasses since portion cups have lids on them
  • Monitor the panna cotta cream after 1 hour in your freezer because it will be near ruined if it becomes frozen
  • You can use whatever topping you like