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chocolate coconut panna cotta from above on black napkin
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5 from 1 vote

Chocolate Coconut Panna Cotta

Panna Cotta is traditionally made with milk but I coconut milk as a substitute so you can still enjoy this Chocolate Coconut Panna Cotta dessert if you are dairy free.
Prep Time5 mins
Cook Time5 mins
Cooling Time4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American, Italian
Servings: 8 people
Calories: 144kcal
Author: Beth Chen


  • 2 envelopes 1/4 ounce each unflavored gelatin
  • 1 can coconut milk
  • 1 cup unsweetened cocoa powder
  • 1 can coconut cream
  • 1 cup sugar
  • 1 dark Chocolate bar roughly chopped


  • Heat the coconut milk, chocolate, coconut cream and sugar in a saucepan until hot not boiling.
  • Slowly sprinkle the gelatin over the hot mixture while stirring. If you don’t you’ll end up with gelatin lumps.
  • Pour the coconut mixture into 6-8 ramekins (or stemless wine glasses). Set aside in refrigerator for about 4 hours.
  • When you are ready to serve top with chopped chocolate.


Serving: 1serving | Calories: 144kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 189mg | Fiber: 4g | Sugar: 26g | Calcium: 16mg | Iron: 2mg