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Coconut Panna Cotta served with latik and fresh fruits. Latik is from the Philippines. It is fried coconut milk curds.
3 from 1 vote

Coconut Panna Cotta

Dairy-free Coconut Panna Cotta served with an assortment of tropical fruits and a sprinkling of Filipino latik topping! 
Prep Time: 20 mins
Chill Time: 6 hrs
Total Time: 6 hrs 20 mins
Course: Dessert
Cuisine: American, Filipino
Keyword: coconut milk dessert, coconut panna cotta, tropical panna cotta, latik
Servings: 6 servings
Author: Maryanne Cabrera


Coconut Panna Cotta:

  • 0.25 oz packet unflavored gelatin powder, about 1 Tablespoon
  • 1 Tablespoon water
  • 2 ¼ cup canned full-fat unsweetened coconut milk
  • ¾ cup canned unsweetened coconut cream
  • ¼ cup granulated sugar


  • 1 - 14 oz canned unsweetened coconut cream, or coconut milk

Additional Toppings:

  • golden kiwi
  • green kiwi
  • mango


Coconut Panna Cotta:

  • Grease ramekins or serving vessels with coconut oil. Set aside.
  • In a small bowl, combine gelatin powder with water. Stir and let sit for 5 minutes until moisture has been fully absorbed.
  • In a medium sauce pot, combine coconut milk, coconut cream, and sugar. Set over medium heat and bring to a simmer. Continue to heat until sugar has dissovled. Remove from heat and allow to cool 5-8 minutes.
  • Add in gelatin. Stir until gelatin has completely dissolved.
  • Divide milk mixture among prepared greased ramekins. Cool to room tempeature. Cover or keep in airtight container in the fridge for at least 6 hours, overnight is best.
  • To unmold, dip ramekins one a time into a bowl of warm water for 3-5 seconds. The panna cotta should separate from the vessel. If not, dip ramekin again. If panna cotta is still not separating, run a thin knife or mini offset spatula along the edges of ramekin to loosen. Invert ramekin into serving plate. Garnish with toppings and immediately serve.


  • Pour well shaken coconut milk in a shallow pan. Set over medium heat and bring to a simmer. The mixture will bubble and thicken as the water evaporates from the coconut milk.
  • Lower heat and continue to cook until coconut oil separates from the coconut milk curds (coconut milk solids). Stir often to prevent the coconut milk curds from burning.
  • Allow the coconut milk curds to fry in the coconut oil. Continue to cook until coconut milk curds are golden brown. Pour coconut milk curds and coconut oil into a sieve lined with coffee filter to separate the coconut oil.
  • Store coconut oil in the fridge for later cooking use. Use latik (coconut milk curds) immediately, or store in the fridge for later use.


Ingredient Notes:

  • Use canned full-fat unsweetened coconut milk. Check the label to ensure coconut is the first ingredient.
  • Do not use light coconut milk or reduced fat coconut milk. Stay away from refrigerated coconut milk sold in cartons. These lighter coconut milks will not produce the same creamy results.
  • Do not use “cream of coconut" in place of coconut cream. They are not the same thing.
  • To scale back on fat, you may use all coconut milk and omit the coconut cream. 
  • Granulated white sugar will result with the bright white Panna Cotta. If you use coconut sugar or raw sugar, the Panna Cotta will be slightly tinted. 
Serving Size:
I made six 4-oz servings. Serving size can vary depending on your choice of serving vessel. 

Storage and Leftovers:

  • Panna Cotta can be stored in the fridge for up to four days.
  • Latik can be stored in the fridge in an airtight container for up to a week.