Coconut, Vanilla and Cardamom Panna Cotta

Coconut, Vanilla and Cardamom Panna Cotta


2 people made this

About this recipe: I am allergic to dairy but LOVE panna cotta. The answer? A gorgeous panna cotta made with coconut cream. This is such an easy pud to make, and really pretty served in individual glasses. The texture is fabulously light and creamy.

Diana Greater London, England, UK

Serves: 4 

  • 2 1/2 sheets gelatine
  • 570ml coconut cream
  • 1/2 a vanilla bean, seeds scraped
  • 6 pods cardamom, split
  • 6 tablespoons sugar (I used demerara)

Prep:5min  ›  Cook:10min  ›  Extra time:2hr setting  ›  Ready in:2hr15min 

  1. Soak the gelatine sheets in a bowl of cold water for five minutes.
  2. Meanwhile, heat the coconut cream, vanilla seeds and bean, cardamom pods and sugar in a saucepan over medium heat. Don't boil the mixture, just allow it to heat through till the sugar is dissolved. Stir occasionally.
  3. Once the sugar is dissolved, your gelatine should be ready, too. Take the saucepan off the heat. Take the gelatine sheets out of the water and squeeze them a bit to drain off any excess liquid. Add the sheets to the coconut mixture in the saucepan and give it a good stir. The gelatine sheets should dissolve straightaway.
  4. Allow the mixture to stand at room temperature for a good 10 minutes, to allow the flavours to infuse.
  5. Get your glasses or moulds ready (I place them on a tray lined with a tea towel so that they don't slide across the tray as I'm carrying them to the fridge). Pour the mixture through a sieve to catch the cardamom pods and vanilla bean. Fill your moulds or glasses, then pop them into the fridge for 2 to 3 hours to set.
  6. If you're serving in glasses, you're all set. If you used moulds, first run a knife all the way round the edges of the mould. Dip the bottom of the mould in hot water for a few seconds. Dry it off, then invert it onto a serving plate. Give it a bit of a wiggle, and your panna cotta should come out in one gorgeous piece!


Some people lightly oil the moulds before adding the panna cotta mixture to ensure that the panna cotta slips out easily after it is set. I didn't find this necessary, especially after dipping the mould in hot water, but you can try it if desired.

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Reviews (1)


I was making this as a christmas day dessert for 8 people so i doubled up all ingredients. The sugar must be a typo cos 12 tablespoons(tbs) is a LOT of sugar!! I only used 6 teaspoons(tsp)in the doubled recipe and it was plenty sweet enough. Also although i doubled up on the gelatin and they had 2 days to set in the fridge, when i turned them out they all collapsed on the plate. Not a happy bunny on christmas day!!! - 26 Dec 2012

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