Coconut Vanilla Panna Cotta with Almond Crust
Silky coconut and vanilla bean panna cotta set atop a crispy almond-coconut crust. This tropical no-bake dessert features a delicate gelatin custard infused with coconut cream and real vanilla bean paste, topped with fresh mango, pineapple, toasted coconut, and honey. Perfect for dinner parties or make-ahead desserts.
Ingredients
- ½ cup unsweetened coconut flakes
- 1 ½ cups almond meal/flour
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 1 tablespoons raw unfiltered wildflower honey
- 1 0.25 ounce envelope unflavored powdered gelatin
- 13 ½ ounce can full-fat coconut milk, dividedheavy cream1:1dairy-based
3
- 1 cup coconut cream
- 2 tablespoons raw unfiltered wildflower honey
- 2 teaspoon vanilla bean pastevanilla extract0.5 teaspoon per 2 teaspoon pasteflavor
less visual appeal
- ¼ teaspoon fine salt
- honey, drizzle(optional)
- fresh mangoes(optional)
- toasted coconut flakes(optional)
- crushed pineapples(optional)
Instructions
- 1
Heat oven to 350 degrees F.
- 2
In a food processor, pulse together coconut flakes, almond meal, and salt until combined.
- 3
Melt coconut oil and honey together, then pour into processor and pulse until the mixture is well combined.
- 4
Press the crust firmly into the bottom and sides of a 9-inch tart pan using the flat bottom of a cup.
- 5
Bake the crust for 10-12 minutes until golden and firm, then remove and cool completely.
- 6
In a small bowl, sprinkle gelatin and add coconut milk, whisking until combined. Let sit for at least 5 minutes to bloom.
- 7
In a saucepan over medium heat, combine remaining coconut milk, coconut cream, and honey, whisking to combine. Bring to a low simmer, stirring occasionally.
- 8
Remove from heat and stir in vanilla bean paste and salt.
- 9
Slowly whisk the gelatin mixture into the warm milk mixture until the gelatin dissolves completely.
- 10
Pour the mixture into the cooled tart pan, or use ramekin molds for individual servings.
- 11
Refrigerate until set, about 4-5 hours, preferably overnight.
- 12
Serve chilled, topped with fresh mangoes, pineapples, toasted coconut, and honey drizzle.
Tips
Bloom the gelatin fully to avoid lumps in the panna cotta.
Use real vanilla bean paste rather than extract for authentic flavor and visible specks.
Press the crust firmly into the pan to ensure it holds together.
Chill overnight for best texture and easier serving.
Good to Know
Covered in refrigerator for up to 2 days. Do not freeze.
Prepare through step 10 and refrigerate. Add fresh toppings just before serving.
Serve chilled directly from tart pan or unmold onto plates. Garnish with fresh fruit, toasted coconut, and honey just before serving.
Common Mistakes
Do not skip blooming the gelatin to avoid a grainy texture in the panna cotta.
Do not pour gelatin mixture into hot milk mixture to avoid uneven setting.
Do not overbake the crust to avoid a bitter, dry base.
Do not serve warm or at room temperature to avoid a soupy consistency.