Coconut Panna Cotta

So Panna Cotta translates to “cooked cream” in Italian. I think I can get away with calling this Panna Cotta because I use coconut cream, but there’s very little cooking involved I can assure you.

These babies can be whipped up in a matter of minutes, setting nicely in the fridge while you catch up on more important things like a pedicure or watching Game of Thrones.
Perfect for a dinner party as they can be made well ahead and you can decorate them to make them look fancy AF.


Whisk the coconut cream and honey together in a saucepan.

Split the vanilla pod in half length-ways with the point of a sharp knife and scrape out the vanilla beans. Add them to the coconut mixture.

Heat the mixture to a light simmer, stirring gently.

Sprinkle in the gelatin and stir to combine (I like to use a whisk to do this).

Keep stirring and simmering the mix for 3-4 minutes until the gelatin has completely dissolved.

Pour mixture into the ramekins/dishes and let set in fridge for 3 hours.

Makes 4-5 servings.

TIP-obviously read the directions of the gelatin powder you’re using, you may need to adjust amount. Mine was 3 teaspoons per 500ml liquid.


  • 800ml coconut cream
  • 1/2 cup honey
  • 1 vanilla bean
  • 5 teaspoons gelatin powde