It’s time for a sweet treat with this coconut panna cotta recipe.

Just four ingredients – coconut milk, sugar, vanilla and gelatin – will get you a creamy, dreamy dessert that’ easy to make but seems kinda fancy.

Unflavored gelatin: A classic ingredient in panna cotta, it will give the texture and hold you expect from gelatin.
Cold water: Is mixed with the gelatin to start the blooming process.
Canned coconut milk: The bulk of the panna cotta is rich, creamy coconut milk from the can.
Sugar: To sweeten, just the perfect amount.
Vanilla: And plenty of it so you get that rich vanilla bean flavor.

In a small bowl, whisk together gelatin and cold water.
Let sit 5-10 minutes.
In a saucepan bring coconut milk and sugar to a simmer, whisking frequently, until dissolved.
Remove from the heat and whisk in vanilla extract or paste.
Pour hot coconut milk mixture into the bowl with the gelatin and whisk until completely incorporated.
Pour into dessert glasses and refrigerate at least 4 hours, until firm.
Serve with fresh cherries or berries.

For the sugar: Use any granulated sugar option you like, such as granulated sugar, stevia, monk fruit or Swerve.
For the coconut milk: You could try and use heavy cream or half and half (although I haven’t tested this).
For the vanilla: Use vanilla extract, vanilla bean paste or scraped vanilla beans.
To switch things up: Use different extracts to change up the flavors.
For the toppings: Use any fresh cut fruit and herbs, if you desire.

To make this gluten free: This recipe does not contain gluten. Be sure all ingredients you choose are gluten free.
To make this dairy free: This recipe does not contain dairy.
To make this nut free: This recipe does not contain nuts. Be sure all ingredients you choose are nut free.
To make this egg free: This recipe does not contain eggs.

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Coconut Milk Panna Cotta

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Delicious and simple coconut panna cotta recipe! With only 5-ingredients, this coconut milk dessert will fancy up any dessert spread.

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In a small bowl, whisk together gelatin and cold water. Let sit 5-10 minutes.
In a saucepan bring coconut milk and sugar to a simmer, whisking frequently, until dissolved. Remove from the heat and whisk in vanilla extract or paste.
Pour hot coconut milk mixture into the bowl with the gelatin and whisk until completely incorporated. Pour into dessert glasses and refrigerate at least 4 hours, until firm.
Serve with fresh cherries and thyme leaves.