Pudding & Dessert
No-Bake Coconut Panna Cotta with Caramel Sauce
Prep
15 min
Cook
10 min
Servings
5
Level
Easy
An Italian dessert given a tropical twist — this coconut panna cotta is silky and gently wobbly, with a rich, sweet-savory coconut milk aroma. No oven needed; just let it chill in the fridge overnight and you'll have a restaurant-worthy dessert right at home. Drizzled with a luscious brown sugar caramel sauce, the result is elegant yet incredibly easy to make.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 ml whole milk
- 200 ml thick instant coconut milk
- 60 grams granulated sugar
- 1 tsp plain agar-agar powder (unflavored)
- 1 packet (10 grams) powdered gelatin (beef/halal)
- 3 tbsp drinking water
- 1 leaf pandan leaf
- 1/4 tsp salt
- 1/2 tsp vanilla powder
- 100 grams palm sugar (gula merah), finely shaved
- 100 ml water, for the caramel sauce
- 2 tbsp coarsely grated coconut, toasted (optional, for topping)
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👩🍳 Instructions
- 1 Sprinkle the powdered gelatin over 3 tbsp of drinking water, stir well, and let it sit for 5-10 minutes until it swells and clumps together (this is the gelatin blooming process).
- 2 In a saucepan, combine the milk, thick coconut milk, granulated sugar, agar-agar powder, pandan leaf, and salt. Stir well before heating so the agar-agar doesn't clump.
- 3 Heat the mixture over low-medium heat, stirring constantly. Cook until the sugar dissolves and the mixture starts to steam, but don't let it boil over. Remove from the heat.
- 4 Add the bloomed gelatin into the hot milk mixture, stirring quickly until the gelatin is completely dissolved with no lumps remaining.
- 5 Add the vanilla powder and stir well. Strain the mixture through a fine sieve to ensure a truly smooth texture, free of any pandan fibers.
- 6 Pour the mixture into 4-5 small glasses or ramekins. Let the steam dissipate at room temperature for about 15 minutes.
- 7 Cover with plastic wrap, place in the fridge, and chill for at least 4 hours or overnight until fully set and softly firm.
- 8 While waiting, make the caramel sauce: cook the shaved palm sugar with the water in a small saucepan over low heat, stirring, until the sugar dissolves and thickens slightly into a sauce. Remove from heat and let cool.
- 9 Before serving, take the panna cotta out of the fridge and drizzle with palm sugar caramel sauce to taste.
- 10 Sprinkle with toasted grated coconut for extra crunch and savory aroma. Serve chilled.
💡 Tips
• Make sure not to let the mixture boil over, as this can damage the gelatin's texture and make the panna cotta turn out hard or porous.
• Use good-quality thick instant coconut milk so the coconut flavor is strong and it doesn't separate when heated.
• If you want a firmer texture for unmolding (rather than serving in glasses), add a bit more gelatin, about 2 grams.
• Store the panna cotta in the fridge for up to 3 days in a tightly sealed container so it doesn't absorb odors from other foods.
📊 Nutrition Facts / serving
210
Calories (kcal)
4 g
Protein
12 g
Fat
22 g
Carbs
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