Coconut Panna Cotta with Roasted Strawberries
A dairy-free coconut panna cotta with a soft, creamy set, topped with jammy roasted strawberries and toasted coconut flakes.
The strawberries are roasted rather than macerated. Ten minutes in a hot oven concentrates them and turns their juices into a thin syrup that pools around the panna cotta - a small step that makes the dessert taste considerably more deliberate.
Everything can be made ahead. The panna cotta needs at least four hours in the refrigerator, so it is an easy dessert to finish before dinner and forget about until you need it.
Ingredients
- 2 cans (13.5 ounces each) full-fat coconut milk
- 1/3 cup granulated sugar or maple syrup
- 1 teaspoon vanilla extract
- 1 pinch fine sea salt
- 2 1/4 teaspoons powdered gelatin, about one sachet
- 1/4 cup cold water
- 1 pound strawberries, hulled and halved
- 2 tablespoons maple syrup or granulated sugar, for the strawberries
- 1 teaspoon balsamic vinegar, optional, to bring out the berry flavor
- 2 tablespoons toasted coconut flakes, to serve
- Fresh mint leaves, to serve
Instructions
- Shake the cans of coconut milk well, then pour them into a saucepan. Add the sugar, vanilla, and salt. Warm over medium-low heat for 4 to 5 minutes, stirring, until the sugar dissolves and the milk steams gently. Do not let it boil.
- Sprinkle the gelatin over the 1/4 cup of cold water in a small bowl and let it bloom for 5 minutes, until it looks like a thick paste.
- Whisk the bloomed gelatin into the warm coconut milk and stir for 1 to 2 minutes, until completely dissolved with no visible grains. Rub a little between your fingers to check - it should feel smooth.
- Strain the mixture through a fine sieve into a jug, then divide it among four ramekins or glasses. Cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until set.
- For the strawberries, heat the oven to 425F (220C). Toss the strawberries with the maple syrup and balsamic vinegar on a parchment-lined baking sheet and roast for 10 to 12 minutes, until soft and syrupy. Cool to room temperature.
- Serve the panna cotta in the ramekins, or run a thin knife around the edge and dip each ramekin briefly in hot water to turn it out onto a plate.
- Spoon the roasted strawberries and their syrup over the top, scatter with toasted coconut and mint, and serve.
Cook’s tips
- Full-fat coconut milk is essential. Light coconut milk sets too softly to unmould and tastes thinner.
- Bloom the gelatin properly. Sprinkling it over cold water and waiting 5 minutes prevents the lumps that never dissolve later.
- Keep the heat gentle. Boiling coconut milk can split it and dull the flavor.
- For a firmer set that unmoulds cleanly, use the full 2 1/4 teaspoons of gelatin. For a softer, spoonable set, use 1 3/4 teaspoons.
Substitutions
- Gelatin: agar-agar for a vegetarian set. Use 1 teaspoon agar powder with 1 cup water, simmer for 2 minutes to activate, then chill - the texture will be slightly firmer.
- Strawberries: raspberries, cherries, or sliced peaches, roasted the same way.
- Sugar: maple syrup or coconut sugar.
- Toppings: toasted almonds, crushed pistachios, or a drizzle of melted dark chocolate.
Storage & reheating
Keep covered in the refrigerator for up to 3 days. Roasted strawberries keep separately in a covered jar for up to 5 days and can be served cold or rewarmed. Panna cotta does not freeze well, as the gelatin breaks down and the texture turns watery.
FAQ
Can I make this vegan?
Yes. Swap the gelatin for agar-agar using the quantities in the substitutions above. The set will be a little firmer than a gelatin panna cotta.
Why did my panna cotta not set?
Usually the gelatin did not fully dissolve, or the mixture was too warm when it went into the refrigerator. Whisk the gelatin into steaming-hot but not boiling coconut milk and chill for the full 4 hours.
Can I make it ahead?
It is best made the day before. Cover each ramekin once the mixture has cooled to room temperature and refrigerate overnight.
Does it taste strongly of coconut?
Mildly. Coconut is the base rather than a background note, and the vanilla and roasted strawberries round it out. It pairs especially well with dark chocolate.
